Happy Meatless Monday!
With soup season in full swing, here’s a cozy, meatless recipe perfect for chilly evenings: Slow Cooker Vegetarian Chili. It’s naturally vegan and can be gluten-free if you use quinoa. This version is adapted from a slow-cooker chili I usually make with ground beef, but I’ve been preparing it meatless for friends for years. I often add grains like quinoa (gluten-free) or farro (not gluten-free) for extra texture and protein—both work wonderfully and the chili is always a crowd-pleaser.
If you need dinner quickly, you can make this on the stovetop in about 30 minutes. For hands-off cooking, toss everything into a Crock Pot and let it simmer all day. Both methods yield a rich, satisfying chili.
I like adding a cup of cooked grain to thicken the chili and boost the protein. Quinoa is a great gluten-free choice, while farro adds a chewy, nutty bite (not gluten-free). You can also use barley, rice, or leave the grains out entirely—choose what suits your diet and taste.
Slow Cooker method: Add all ingredients to the Crock Pot, stir to combine, and cook on low for 6–8 hours or on high for 3–4 hours until everything is tender and flavors have melded.
Stovetop method: Sauté the diced onion in a tablespoon of oil until soft. In a separate pot, cook the quinoa or farro in the vegetable stock according to package instructions. In your large pot, add the remaining ingredients (except the stock and cooked grain) and bring to a simmer. Once the grain is cooked, add it and any extra broth to the chili, stir to combine, and simmer briefly to marry the flavors.
Serve the chili plain or top it with your favorites. I enjoy avocado, cilantro, and sliced green and red onions for a vegan option. If you prefer vegetarian rather than vegan, shredded cheese and sour cream are great additions. Choose toppings that you enjoy.
Enjoy a bowl and celebrate chili season!
Slow Cooker Vegetarian Chili
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Ingredients
- 1 cup uncooked farro* or quinoa**
- 1 medium red or yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 chipotle chili in adobo sauce***, chopped
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained
- 2 (15 ounce) cans tomato sauce
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can light red kidney beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 4 cups vegetable stock
- 1 cup beer (or extra vegetable broth)
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- (Optional toppings: shredded cheddar cheese, crushed tortilla chips, sliced green onions, sour cream, salsa, etc.)
Instructions
Slow Cooker Method:
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Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3–4 hours or on low for 6–8 hours until the chili is cooked through. Taste and adjust salt, pepper, or seasonings as needed.
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Serve immediately with desired toppings, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Stovetop Method:
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Cook the farro or quinoa in the vegetable stock in a small pot according to package directions. Set aside when done; there will be extra stock.
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While the grain cooks, heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté 4–5 minutes until soft. Add the remaining ingredients except the stock and cooked grain, and stir to combine. Bring to a simmer, then reduce heat to medium-low and simmer 10 minutes. Add the cooked grain and any extra stock to the chili, stir to combine, and adjust seasonings to taste.
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Serve hot with toppings of your choice. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
**Quinoa is gluten-free; use any color you prefer.
***I used about 3 chipotle peppers; you can adjust the amount to your heat preference and omit extra adobo sauce if desired.
You can substitute other beans, such as black beans or Great Northern beans, if you prefer.
Additional Info
Did you make this?Let me know how it turned out in the comments below!If you love chili, try these other favorites from the blog:
- Slow Cooker Chili
- 5-Ingredient Chili
- 5-Ingredient White Chicken Chili
- Slow Cooker Turkey Taco Chili
- Smoky Black Bean Chili
- Buffalo Chicken Chili