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Vegetarian Crockpot Chili Recipe - for an easy hands off hearty chili!

Vegetarian Crockpot Chili Recipe

Course Soup
Cook Time 6 hours
Total Time 6 hours
Author Tammy Blankenship


  • 1 and 1/2 cup Bob's Red Mill dry heritage beans and 6 cups water or 3 cans of beans black, kidney, Cannelini, drained and rinsed
  • 1-2 Tablespoons olive oil
  • 1 yellow onion diced
  • 1 bell pepper diced
  • 3 cloves garlic
  • 1 medium zucchini diced into half-inch segments
  • 1 15 ounce can diced tomatoes or 2-3 Roma tomatoes diced
  • 1 15 ounce can tomato sauce
  • 1 cup vegetable broth
  • 1 and 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup frozen sweet white corn


  1. If using Bob's Red Mill dry beans, prep the beans by placing them in crock pot (or a covered pot) with water, cooking over high for 2-3 hours until soft but not soggy.
  2. Run through strainer and put in crock pot.
  3. In a medium skillet, heat oil over medium heat until it runs quickly in the pan.
  4. Add onion and pepper.
  5. Saute until slightly soft.
  6. Add garlic and cook for 1 more minute.
  7. Place in crock pot with the rest of the ingredients, except corn (reserve this for end).
  8. Cook on low for 4-6 hours.
  9. Add corn and let heat through another 5-10 minutes.
  10. Serve with cheese, avocado, cilantro, chips, etc.