Slow Cooker Vegetarian Chili

I’m not a vegetarian, but I am still not a huge fan of ground meat. So I prefer to make a meatless Chili.

I use a lot of canned beans in this chili. Make sure you are selecting the “No Salt Added” cans.


  • 2 cloves garlic
  • 1/2 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup frozen corn kernels
  • 1/2 box vegetable stock (I usually substitute for beef stock to get a meatier flavour)
  • 1 tsp red chili flakes
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 tsp kelp seasoning
  • 1/2 tsp garlic powder
  • 1 large can of chopped tomatoes
  • 1 large can red kidney beans
  • 1 can of black beans
  • 1 can chickpeas or white kidney beans
  • 1 can refried beans (pinto beans)
  • tomato paste


  1. Add all of the ingredients to the slow cooker, stir and let it cook on low for a few hours.
  2. Before eating, use a potato masher to mix and mash for a few minutes. Mashing some of the beans helps to thicken up the chili.
  3. Do a quick taste test and see if you want to add more spice (chili powder or cayenne pepper)