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Vegetarian Slow Cooker Chili


January 5, 2020

This healthy, colorful vegetarian chili is packed with nutrients and takes less than 30 minutes to get into the slow cooker. Perfect for feeding a crowd or freezing in small batches for handy single-serving meals!

  • Prep: 20 mins
  • Cook: 4 hrs
  • Yields: 8 Servings


For chili:

1 Tbsp avocado oil or olive oil for slow cooker

1/2 large organic red onion, diced

2 stalks organic celery, chopped

1 organic carrot, chopped

1 organic green bell pepper, chopped

1 organic red bell pepper, chopped

1 organic sweet potato, peeled and chopped

1 organic jalapeno, seeded and finely diced (optional; can also leave the seeds for extra heat)

2 tsp garlic powder

2 tsp dried oregano

1 1/2 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp sea salt

1 tsp ground black pepper

2 tsp unsweetened raw cacao powder

2 (4 oz) cans diced green chiles

1 (15 oz.) can organic fire-roasted diced tomatoes

1 (8 oz) can organic tomato sauce

1 cup veggie stock

2 Tbsp raw apple cider vinegar

1/4 cup strong brewed coffee

1 (15 oz.) can organic kidney beans, drained and rinsed

1 (15 oz.) can organic pinto beans, drained and rinsed

1 (15 oz.) can organic black beans, drained and rinsed

To serve:

2 large avocados, peeled, pitted, and cut into chunks

1 cup full-fat sour cream (or plain unsweetened nut milk yogurt, if dairy-free)

1 cup shredded cheddar cheese (full-fat dairy or nut milk-based)

1/4 cup fresh chopped cilantro

2 gluten-free tortillas, cut into strips and toasted


1Lightly oil crockpot with avocado oil.

2Place all chili ingredients into crockpot and stir to combine, then cover.

3Cook on high 4 hours or low 8 hours, or until vegetables are tender. Taste and season as needed with additional salt and pepper.

4Serve with the toppings listed above in bowls along with your favorite hot sauce, so people can help themselves.

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.


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