Vegetarian Chili {Stovetop or Slow Cooker}

See my guide on how to use an Instant Pot.

An easy three bean vegetarian chili that can be made on the stove or in the crock pot, both with just minutes of prep time. 

cup of vegetarian chili ready to eat topped with cheese

Okay guys. I know there are a million and one chili recipes out there. And possibly even that many vegetarian chili recipes. But I’ve got a couple of reasons why you should make this one. Give it a try, and I’m certain you will fall in love with this Vegetarian Three Bean Chili.

Here’s why. This recipe is so super duper easy just like my crockpot chicken tacos. You can even choose whether you’d like to make this Vegetarian Chili on the stovetop or in the slow cooker. Either way involves very little prep, it just depends on when you have time in your day to get dinner started.

If you’re at home in the middle of the day and want to get a head start on things, then go for the slow cooker version. If your day is busy or you’re at work, then it will only take you a few minutes in the evening to get this Vegetarian Chili prepped and cooked on the stove. I’ve included recipes for both methods below.

You can even prep this vegetarian chili ahead of time and freeze it – before cooking!

When you’re ready, you’ll thaw and cook your chili and it will taste just as delicious as if you hadn’t frozen the ingredients. I recommend cooking this freezer meal chili in your slow cooker.

If you want to cook it on the stove, I recommend putting the onion, garlic, and bell peppers in a separate bag so that you can saute the aromatics before adding the remaining ingredients and simmering.

I use these freezer bag holders when I prep my freezer meals. They aren’t necessary, but now that I’ve tried them I can’t believe how much faster and easier they make the process of preparing freezer meals!

Preparation of vegetarian chili as an easy freezer to meal using a zip top bag and bag holder with ingredients inside

Let’s talk about flavor for a minute. We’ve got red onion, bell peppers, and three kinds of beans going on here. Plus garlic, chili powder (I love Penzey’s medium-hot), cumin, and a dash of cinnamon. Don’t leave out the cinnamon, it’s my secret chili ingredient! And toppings. The best part about a bowl or mug of chili is the toppings, right? I added Greek yogurt, cilantro, and Monterey jack cheese to mine. Crushed tortilla chips would also be amazing. Or forget crushing them and just use them to spoon this Vegetarian Chili by the scoopful into your mouth. I won’t tell. 😉

closeup overhead view of chili in a cup with spoon

Vegetarian Chili

vegetarian chili in a cup
Print Pin
5 from 1 vote
An easy three bean vegetarian chili that can be made in the crockpot or on the stove, both with just minutes of prep time.
Course Main Dish
Cuisine American
Keyword slow cooker vegetarian chili, stovetop chili, vegetarian chili
Prep Time10 mins
Servings 6
Calories 255kcal


  • 1 tablespoon olive oil
  • 1 medium red onion finely chopped
  • 2 bell peppers chopped into ½-inch pieces
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¼ teaspoon cinnamon
  • 28 ounce can diced tomatoes
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 15 ounce can pinto beans
  • 2 cups low sodium vegetable broth
  • optional toppings: Greek yogurt cilantro, cheese, crushed tortilla chips


Stovetop Directions:

  • Heat olive oil in a large pot or dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 3 minutes. Add garlic, chili powder, cumin, and cinnamon and cook until fragrant, about 30 seconds. Stir in diced tomatoes, beans, and broth. Bring to a low simmer and cook for 20-30 minutes, stirring occasionally. Serve with toppings as desired.

Slow Cooker Directions:

  • Place all ingredients in slow cooker, stir. Cook on low for 6-8 hours. Stir; Serve with toppings as desired.


Freezer to Stove Directions:
1. Place onion, bell peppers and garlic in one heavy duty zip top plastic bag. Place diced tomatoes, beans, chili powder, cumin and cinnamon in another bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Cook as directed above, first sauteeing the aromatics and then adding the remaining ingredients and simmering.
Freezer to Slow Cooker Directions:
1. Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.


Serving: 1/6 recipe | Calories: 255kcal | Carbohydrates: 45g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 1172mg | Potassium: 1001mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1967IU | Vitamin C: 68mg | Calcium: 140mg | Iron: 5mg
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!
Save Recipe

Vegetarian Chili - an easy recipe that you can make in your slow cooker or on the stovetop. #crockpot

 Other easy recipes you’ll love:

Slow Cooker Butternut Squash and Quinoa Chili SoupSlow Cooker Butternut Squash and Quinoa Chili Soup. An easy, healthy, vegetarian soup made in the crock pot!

Easy Slow Cooker LasagnaEasy Slow Cooker Lasagna - 20 minutes of prep and then your crock pot does the rest!

Carrot-Ginger SoupCarrot-Ginger Soup. My all-time favorite soup recipe! 6 ingredients, quick & easy! | Kristine's Kitchen

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!