This crock pot vegetarian chili recipe is easy to make, and makes your house smell amazing. Vegan, gluten free, and packed full of cozy comfort food flavor. A family favorite dinner!

Chili is one of those crock pot meals that just never goes out of style.

Cooler weather coming around means that we are dusting off the slow cooker for dinner and baking up some delicious pumpkin muffins too!

This vegetarian crock pot chili is so easy to make, naturally gluten free, vegan, and packed full of flavor!

It makes a big old slow cooker full which means leftovers (yay!!) or enough to feed a crowd.

floral pioneer woman crock pot full of chili

pumpkin muffins

ingredients in slow cooker vegetarian chili

kidney beans
chili beans
fire roasted diced tomatoes
sliced stewed tomatoes
tomato paste
garlic
yellow onion
vegetable broth
chili powder
paprika
cumin
salt
pepper

Simple pantry staples make chili one of our favorite dinners to throw together in a minutes notice.

How do I make vegetarian chili in the crock pot?

First, start with cooking the fresh garlic and onion in a skillet until the onion is soft.

While the onions are doing their thing, add the kidney beans, chili beans, fire roasted tomatoes, stewed tomatoes, tomato paste, vegetable broth, chili powder, paprika, cumin, salt, and pepper to a 6 qt slow cooker.

Once the garlic and onion are soft and no longer crunchy, add them into the crock pot with the other ingredients and give it a stir.

Cook the vegetarian chili on low for 6 – 8 hours or high for 3 – 4, then serve with your favorite toppings!