Savory, simple, and satisfying, this Vegetarian Chili recipe brings a slow cooker sensation to your table, reinventing vegetarian comfort food.
Make your family and friends happy by cooking up some huge batches of this stick-to-your-ribs crockpot vegetarian chili!
We all know the various reasons why vegetarian slow cooker recipes are awesome, right? I don’t need to sing the praises of the hands-off, one-pot, easy-cleanup machine, but I’ll still encourage you to drag yours out of the back of the cupboard.
Table of Contents
Reasons to Love This Crockpot Vegetarian Chili
- It’s incredibly easy to make, requiring minimal prep and letting the slow cooker do all the hard work.
- The Vegetarian Chili recipe is packed with nutritious vegetables, making it a healthy choice.
- The dish is wonderfully versatile, pairing well with various sides and toppings.
Recipe Ingredients
- Mild Red Enchilada Sauce: This Old El Paso Mild Red Enchilada Sauce provides a mildly spicy, tangy taste and a smooth texture that coats other ingredients.
- Chipotle Chilies: Chipotle Chilies in Adobo Sauce adds a smoky depth and moderate heat, infusing the chili with a rich, complex flavor and slightly chunky texture.
- Cream Cheese: It lends a creamy, velvety texture to the chili.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: For a burst of freshness, consider adding chopped cilantro or diced avocado. If you’re looking for a bit of crunch, try crushed tortilla chips or sliced radishes. For those who enjoy a creamy element, a dollop of sour cream or a sprinkle of shredded cheese, like cheddar cheese or Monterey Jack, works wonders.
- Protein Boost: If you’re looking to add more protein while keeping it vegetarian, consider incorporating quinoa or tofu. Quinoa adds a delightful texture and is packed with protein, making the chili even more filling.
How to Make Vegetarian Chili
Step #1: Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water.
Step #2: Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Purée, then transfer to the slow cooker.
Step #3: Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or on Low for 8 hours.
Step #4: Transfer two cups of the chili to a blender and purée. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of your choice.
Frequently Asked Questions
You can add various vegetables like red bell peppers, green bell pepper, or zucchini, and using fire-roasted tomatoes instead of regular diced tomatoes can enhance the flavor. Just mix them into the slow cooker with the other ingredients.
To add extra heat to the Vegetarian Chili, you can incorporate spices like cayenne pepper or chili powder. Begin with a modest amount, such as a pinch of cayenne or a teaspoon of chili powder, and adjust according to your taste preference.
Yes, just swap out the cream cheese for vegan cream cheese.
Storage Info
Store the Vegetarian Chili in an airtight container or freezer-safe jars in the fridge, where it will keep well for up to 5 days. You can also freeze it for up to 3 months.
When ready to enjoy, thaw it in the refrigerator if frozen. To reheat, use the stove top or the microwave, stirring occasionally, until it’s heated through. If the chili has thickened too much upon reheating, just add a little water or vegetable broth to reach your desired consistency.
Vegetarian Chili Slow Cooker Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 14-ounce can Old El Paso™ Mild Red Enchilada Sauce
- 1 14-ounce can low-sodium black beans, drained and rinsed
- 1 14-ounce can low-sodium white beans, drained and rinsed
- 1 14-ounce can low-sodium small red beans, drained and rinsed
- 1 14-ounce can low-sodium pinto beans, drained and rinsed
- 1 14-ounce can sweet corn, drained and rinsed
- 1 10-ounce can diced tomatoes with green chiles, divided
- 1 to 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
- 1 ½ cups chopped sweet onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 4 ounces cream cheese - cubed
- Optional Toppings: pickled jalapenos - chopped cilantro, sour cream, lime wedges for lime juice
Instructions
- Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water.
- Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Purée, then transfer to the slow cooker.
- Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or on Low for 8 hours.
- Transfer two cups of the chili to a blender and purée. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of your choice.
NOTES
Nutrition
I will be making this again! I didn’t add the chipotle peppers nor did I blend any of the diced tomatoes. Served homemade cornbread with the chili. I think I’ll try your suggestion to add quinoa next time. Thanks!
I have been making this recipe for years and often don’t add the water! I think it’s personal preference on texture. I also put the cream cheese in the food processor when I blend, that way you don’t end up with any chunks of cream cheese.
Can this be made in advance and frozen? Or, if not, can the ingredients be added to a freezer zip-close bag and frozen for easy future use?
I thought the liquid to bean ratio was sufficient despite another comment I saw. But 2 chipotle peppers was a little too spicy, and I like really spicy. I’d probably stick to 1 next time. The cream cheese took much longer than 1 hour to combine for me. Overall, really tasty! 😀