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Slow Cooker Vegetarian Chili with Baked Beans
4.86 from 7 votes

Slow Cooker Vegetarian Chili with Baked Beans

Hearty, healthy and perfect for entertaining, this Slow Cooker Vegetarian Chili with Baked Beans is delicious year round and couldn't be any easier to make!
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 502kcal


  • 1 large yellow onion chopped
  • 3 ribs celery chopped
  • 4 large carrots chopped
  • 1 red bell pepper seeded and diced
  • 1 jalapeño seeded and diced (omit if you're sensitive to spicy food)
  • 15 oz corn (1 can)
  • 5 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon red chili flakes
  • 15 oz black beans (1 can), drained
  • 15 oz kidney beans (1 can), drained
  • 30 oz vegetarian baked beans (2 cans), drained
  • 15 oz cannellini beans (1 can), drained
  • 15 oz crushed tomatoes (1 can)
  • Suggested Garnishes: sour cream or plain Greek yogurt, shredded cheese, queso cheese dip (I got mine from Trader Joe's), crushed corn chips, fresh chopped chives.


  • Add all ingredients (except the optional garnishes) to an 8-quart slow cooker and mix well to combine. Place the lid on the slow cooker and cook on HIGH for 6-7 hours or on LOW for at least 8 hours. Season to taste.
  • When ready to serve, garnish as desired. Store leftovers in a sealed container in the refrigerator for up to 4-5 days.


Calories: 502kcal | Carbohydrates: 103g | Protein: 28g | Fat: 3g | Sodium: 1196mg | Potassium: 1516mg | Fiber: 26g | Sugar: 22g | Vitamin A: 8515IU | Vitamin C: 44.6mg | Calcium: 194mg | Iron: 8.9mg
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