Name: Easy Slow Cooker Vegetarian Chilli Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6
Cuisine: English
Ingredients: 3 x Carrots, (peeled and finely chopped); 2 x Celery Sticks, (finely chopped); 2 x Small Onions, (finely diced); 3 x Garlic Cloves, (peeled and minced); 1 x 39g Packet of Chilli Seasoning *; 150g Dried Split Red Lentils; Salt and Pepper; 800g (2 x 400g | 14 oz tins) Chopped Tomatoes; 400g (14 oz) Tin of Kidney Beans, (drained and rinsed); 550ml (2 + 1/4 Cup) Vegetable Stock; Sour Cream; Grated Cheese; 3.5 litre Slow Cooker; Wooden Spoon

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Want comfort food on a budget? Need a healthy meal with minimal prep? This satisfying slow cooker vegetarian chilli is the answer! Simply chop, mix, and slow cook. No more hours of stirring, or annoying pre-cooking. Let the slow cooker do all the hard work for you! Keep reading to learn how…

A slow cooker filled with vegetarian chilli

Is a slow cooker worth it for a vegetarian?

100% YES! Slow cookers are not just for meat eaters. Just like this slow cooker vegetarian chilli, there are lots of comforting, delicious vegetarian dinners you can make.

Slow cooker vegetable curry is one of my personal favourites. And this slow cooker vegetable soup is perfect for using up leftovers, and stocking your freezer!

In fact, vegetarian slow cooker dishes as a whole, make for wonderful midweek meals.

A bowl filled with slow cooked vegetarian chilli

Is chilli better in a slow cooker?

If you don’t have the hands on time to make a classic chilli, this slow cooker vegetarian chilli is ideal. But does it taste better when slow cooked?

I actually think that the best tasting chilli, is one that has been either refrigerated for a day, or frozen and defrosted. There’s something about how the flavours develop together over time, that makes this dish so special!

How long will homemade vegetarian chilli keep for?

Slow cooker vegetarian chilli will last for up to 3 days in the fridge. But only if allowed to cool fully at room temperature, sealed in an airtight container, and then refrigerated.

Alternatively, you can cool to room temperature, then freeze in individual portions for another day. It will keep for up to 3 months this way. Just remember to defrost thoroughly in the fridge, before reheating until piping hot.

vegetarian chilli in a slow cooker topped with some parsley

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Carrot – Any carrots will do. Although peeling and chopping will be less hassle, if you choose larger ones over smaller ones. Do not swap for tinned, as they will just turn to mush.
Celery – Have lots of leftover celery? Simply chop it and freeze it for another day. Just remember to label the bag with how many sticks are in it. (You’ll thank me later!)
Onion – Regular white onions are best here. I personally wouldn’t use red onion or substitute for spring onion. You can use 2 small or 1 very large.
Garlic – Fresh garlic is always best, but frozen or lazy garlic can save time if you’re in a hurry.
Chilli seasoning – I’ve always used Old El Paso chilli seasoning (affiliate link) because it’s quick, convenient, and I like the flavour. You can use your own, or any brand you prefer.
Red lentils – Do NOT substitute these for another type of lentil. Red lentils are perfectly absorbent, and fast cooking. Ideal for slow cooker vegetarian chilli.
Tinned Tomatoes – Check the ingredients. The best tinned chopped tomatoes only have tomatoes and salt listed as the ingredients. Try to avoid any with uneccesary preservatives or additives.
Kidney Beans – Go with your favourite, or whatever you can get your hands on. Just be sure to give them a really thorough rinse before you use them. You could also use cannellini, red, or pinto beans.
Vegetable Stock – I like to use stock pots (affiliate link). But stock cubes, shop bought fresh stock, or homemade stock will work great too!

A close up of slow cooker vegetarian chilli in a white bowl

Vegetarian chilli recipe tips and troubleshooting

Make sure to chop the carrots small. They take longer to cook than the other ingredients. The larger they are, the longer they’ll take.
Not a fan of kidney beans? Swap them for a different variety. Red beans, pinto beans, and cannellini beans would work well.
Don’t substitute the red lentils for another type. Split red lentils are one of the most absorbent. If you swap them for another, you’ll likely get a watery chilli with undercooked lentils.
Top a slow cooker jacket potato, or air fryer jacket potato with this chilli, for a healthy, hearty meal.
Making this to stock up your freezer? Divide into individual portions first. That way you’ll likely make less food waste going forward.
Is your slow cooker chilli watery? Make sure you use red lentils. Don’t substitute them! Red lentils are very absorbent, and really help to thicken this chilli.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

Hands on preparation will take around 15 minutes.
You will need to allow 5 hours to slow cook this vegetarian chilli.
It will keep for up to 3 days in the fridge.
Freeze in an airtight bag or container for up to 3 months.
If you freeze your chilli, allow time to defrost it properly in the fridge before heating and consuming.

Easy Slow Cooker Vegetarian Chilli – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 5-6. (Makes approx 2kg.)

3 x Carrots, peeled and chopped small
2 x Celery Sticks, finely chopped
2 x Small Onions, finely diced
3 x Garlic Cloves, peeled and minced
1x 39g (1.5 oz) Packet of Chilli Seasoning *
150g (3/4 Cup) Dried Split Red Lentils
Salt and Pepper
2 x 400g (14 oz) Tins of Chopped Tomatoes
1 x 400g (14 oz) Tin of Kidney Beans, drained and rinsed
550ml (2 + 1/4 Cup) Vegetable Stock

*If you’d rather make your own chilli seasoning, here’s a great recipe from My Baking Addiction.

Essential Equipment

3.5 litre Slow Cooker
Wooden Spoon

To Serve (optional)

Sour Cream
Grated Cheese

Instructions

Place all the prepared vegetables into the slow cooker (3 x carrots, 2 x celery sticks, 2 x small onions, 3 x garlic cloves) along with the chilli seasoning (39g | 1.5 oz) and the lentils (150g | 3/4 Cup). Then add in a generous helping of salt and pepper.

Vegetarian chilli ingredients in a slow cooker

Next, pour in the tinned tomatoes (2 x 400g | 14 oz tins), rinsed kidney beans (1 x 400g | 14 oz tin) and 300ml (1 + 1/4 Cup) of the vegetable stock. (Save the remaining 250ml | 1 Cup for later.)

Give it all a really good stir with a wooden spoon. Then switch your slow cooker on low, put the lid on, and cook for 5-6 hours.

Uncooked vegetarian chilli in a slow cooker

It will appear a little dry at first. That’s because the lentils have done their job, and absorbed all that liquid!

Now gradually add the remaining 250ml (1 Cup) of vegetable stock, and thoroughly mix it all together.

Cooked vegetarian chilli in a slow cooker with a wooden spoon

That’s it! You have yourself a seriously delicious slow cooker vegetarian chilli.

Serve immediately, topped with a generous dollop of sour cream and some grated cheese. Or allow to cool completely, and freeze for another day.

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A slow cooker bowl filled with vegetarian chilli