Crockpot Spicy Vegetarian Chili makes dinner stress-free while still keeping it bold and satisfying.
It’s made with black beans, pinto beans, zucchini, corn, poblano peppers, and fire-roasted tomatoes, all slow-cooked with chili powder and cumin.
A little chipotle heat adds a nice kick, while the veggies keep it hearty without being heavy.
This recipe works well when you want a filling plant-based dinner that doesn’t take much effort.
Since it simmers away in the slow cooker, it’s a weeknight-friendly option that’s ready when you are.
Why You’ll Love This Crockpot Spicy Vegetarian Chili
Healthy and Hearty
This recipe is loaded with beans, vegetables, and spices, making it a filling option for healthy vegetarian recipes.
Convenient
The slow cooker does the work, so you can prep in minutes and let it cook while you handle your day.
Flexible
You can adjust the spice level by changing the amount of chipotle chili powder or adding fresh jalapeños.
Great for Meal Prep
Leftovers store well, making this a smart choice for healthy crockpot meals you can enjoy all week.
Tips and Tricks
Spice Level
If you prefer mild chili, reduce or skip the chipotle chili powder. For more heat, add diced jalapeños or extra chili powder.
Texture
If the chili is too thick, stir in more water at the end. If it’s too thin, remove the lid for the last 30 minutes to thicken.
Ingredient Substitutions
Beans
You can swap kidney beans for black or pinto beans if that’s what you have on hand.
Peppers
Bell peppers work well if you don’t have poblanos.
Cilantro
If you’re not a fan of cilantro, parsley is a good substitute.
Serving Suggestions
This chili pairs well with cornbread, tortilla chips, or a simple green salad. It also works as a topping for baked potatoes or rice bowls.
How to Store and Reheat
Place leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months.
To reheat, warm on the stove over medium heat, stirring often until hot. If reheating from frozen, thaw overnight in the refrigerator before reheating.
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Crockpot Spicy Vegetarian Chili
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Equipment
Ingredients
- 1 can (29 ounce) diced tomatoes fire-roasted with garlic
- 3 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- ½ teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 large zucchini cut into ¾-inch dice
- 2 cups frozen corn kernels
- 1 can (15 ounce) pinto beans rinsed and drained
- 1 can (15 ounce) black beans rinsed and drained
- 2 medium poblano pepper seeded and diced
- ¾ cup fresh cilantro chopped
- ½ to1 cup water as needed
- salt to taste
Instructions
- In a 4-quart or larger slow cooker, place tomatoes, tomato paste, olive oil, chili powder, chipotle chili powder, and cumin.
- Add zucchini, corn, black beans, pinto beans, and poblano peppers. Stir until combined.
- Cover and cook on low for 6 hours, until vegetables are tender.
- Stir in cilantro. Add water until chili reaches desired consistency.
- Season with salt and serve.
Notes
Tips and Tricks
Spice Level
If you prefer mild chili, reduce or skip the chipotle chili powder. For more heat, add diced jalapeños or extra chili powder.Texture
If the chili is too thick, stir in more water at the end. If it’s too thin, remove the lid for the last 30 minutes to thicken.Ingredient Substitutions
Beans: You can swap kidney beans for black or pinto beans if that’s what you have on hand. Peppers: Bell peppers work well if you don’t have poblanos. Cilantro: If you’re not a fan of cilantro, parsley is a good substitute.How to Store and Reheat
Place leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. To reheat, warm on the stove over medium heat, stirring often until hot. If reheating from frozen, thaw overnight in the refrigerator before reheating.Nutrition
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