Easy Crockpot Vegetarian Chili with Baked Beans

If you’re looking for the best veggie chili with baked beans, you’ve come to the right place! This easy crockpot bean chili is made with a variety of hearty canned beans, nutritious veggies, and a blend of sweet, spicy, and smoky flavors. 

The best part? After some effortless prep work, you can sit back and let your Crockpot do the rest.

Despite having no meat, this chili has incredible flavor thanks to various aromatic veggies, herbs and spices, and canned baked beans. The canned baked beans may sound strange, but I promise, they’re a game-changer in vegetarian chili recipes.

If you’re looking for more simple slow cooker comfort food, check out this slow cooker southern ham vegetable soup, slow cooker beef chili, and slow cooker potato soup. Ready to make the best baked bean chili? Dust off your Crockpot, and let’s do it.

Why You’ll Love This Recipe

• There’s no need to hover over the stove. Fix it and forget it!
• It’s loaded with fiber and plant-based protein.
• Made with fresh vegetables and basic pantry staples.
• The customization options are endless.
• Naturally dairy-free, gluten-free, and vegan, but easy to adapt to a meaty version.

Ingredients You’ll Need

• Oil: You’ll need a small amount of oil to coat the pan and prevent sticking, like olive or avocado oil.
• Celery, Garlic & Onion: This combo of aromatic veggies adds a layer of intense, savory flavor. I like using yellow onion for cooking chili and raw red onion as a topping.
• Bell Pepper: Green bell pepper adds a pop of contrasting color, but feel free to use red, yellow, or orange. You could also use poblano and cubanelle peppers here for some sweet heat.
• Zucchini: As it cooks down, the flesh helps thicken the chili and adds a subtle sweetness.
• Jalapeno: Use as much or as little as you like. Keep in mind the inner flesh and seeds pack most of the heat.
• Canned Beans: I used black beans, kidney beans, and Great Northern beans. Feel free to mix and match your favorite vegetarian canned beans.
• Canned Baked Beans: Be sure to use vegetarian baked beans. I use an organic brand that doesn’t use high fructose corn syrup. Whole Foods and Trader Joe’s have a good selection of baked beans with minimal ingredients.
• Canned Tomatoes: I love the smoky flavor fire-roasted tomatoes (Muir Glen) adds, but plain canned tomatoes work as well. Add some smoked paprika to deepen the flavor, if you like.
• Canned Chilis: for a layer of sweet heat.
• Frozen Corn: White or yellow corn (thawed). If using canned corn, do not add it until the end.
• Hot Sauce: Frank’s red hot sauce is my go-to, but feel free to use your favorite.
• Chili Spices & Seasonings: I went with chili powder, basil, parsley, and cumin. Add more or less spices to your liking. Paprika, cayenne, chipotle chili powder, and nutmeg are delicious in chili.
• Salt & Pepper (to taste): to balance all flavors.

How to make veggie chili with baked beans in a slow cooker

Step 1: Sauté vegetables. Warm olive oil over medium heat in a large saute pan. Add onion, bell pepper, zucchini, celery, garlic, and jalapeno, and saute until soft and fragrant.

Step 2: Cook chili in slow cooker. Transfer sauteed veggies to your Crockpot along with the remaining ingredients. Give everything a good stir and cook on low for about 6 hours.

Step 3: Garnish and serve. Serve over brown rice or another whole grain along with desired toppings. Enjoy!

Recipe Tips

• If your slow cooker has a “SAUTE” function – there’s no need to cook the veggies on the stovetop. You can do everything right in the slow cooker.
• Add meat– it’s easy to boost the protein in this recipe by adding a pound of cooked lean ground beef, ground turkey, or leftover brisket.
• Add cinnamon – According to a reader, adding a pinch of cinnamon does wonders in rounding out the heat and adding the right amount of sweet warmth, and I couldn’t agree more!
• Add cocoa powder – This may seem strange, but a tablespoon of cocoa brightens up the other flavors and makes your chili truly something special.

Instant Pot Instructions

Follow the instructions below for your Instant Pot pressure cooker:

1. With the Instant Pot on SAUTE, heat the oil. Then, add the veggies and garlic to the pot and saute until soft and fragrant (2 to 3 minutes).
2. Add the remaining ingredients and cook on HIGH for 10 minutes before quickly releasing the remaining pressure—season to taste with salt and pepper.

Variations

Beans – Feel free to use a variety (red kidney beans, chickpeas, black beans, red beans, pinto beans, navy beans, Northern beans, cannellini beans, etc.).

Adding more protein – In addition to the various beans, you can add protein to your chili by adding tofu, or your favorite vegetarian meat crumbles.

Adding meat – Feel free to make a meaty version. I recommend browning lean ground beef or turkey with the veggies before adding everything to the Crockpot. You can add cooked brisket in step 2 before the slow cooking process.

What to serve with baked bean chili

Sides – This bean chili is fantastic served over hearty sides like jasmine rice, brown rice, riced cauliflower, and quinoa.

Toppings – A bowl of homemade baked bean chili isn’t complete without toppings. Serve your chili straight from the slow cooker alongside a chili toppings bar, including:

• Shredded Cheddar
• Sour Cream
• Jalapeno Slices
• Chopped Chives
• Tortilla Strips
• Crackers
• Diced Avocado
• Chopped Cilantro
• Diced Red Onion
• Cornbread

Leftovers – Repurpose leftover crockpot baked bean chili in chili mac, burritos, nachos, and loaded chili cheese fries.

Storing & Freezing

Storing: After cooling, transfer your chili to an airtight container and keep it refrigerated for 3 to 4 days. I love making a big pot of this chili on Sundays to enjoy throughout the week.

Freezing: This chili also freezes well. Transfer cooled chili to a freezer-safe container or a resealable bag and freeze for 2 to 3 months. Thaw overnight in the fridge before reheating on the stove over medium heat or in the slow cooker over high heat.

More Easy Crockpot Recipes

Crockpot Sweet Potato Beef Stew

Crockpot Coconut Curry Chicken Soup

Crockpot Southwest Beef Roast

Sweet & Spicy Crockpot Chicken

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