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Slow Cooker Vegetable Chili

With all the flavors in this chili, you will never know there isn't any meat in there! This is a crowd pleaser for any gathering or just a delicious, easy meal for any cold, blustery day. If you make it in your slow cooker, you can get it ready in the morning and by dinner have a hot meal ready to go. Please tag me at Go2Kitchens across all social media with photos and thoughts on this delicious vegetable chili! I love connecting with you! 

Course Dinner
Cuisine Vegan
Keyword Chili, Plant-Base Chili, Vegan Chili
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6


  • 1 yellow onion roughly chopped
  • 1 organic bell pepper roughly chopped
  • 2 organic jalapeƱo peppers seeded and diced
  • 1 organic carrot chopped
  • 3 cloves garlic minced
  • 1 large portobella mushroom roughly chopped
  • 2 18 oz jars of diced organic tomatoes strained and save the liquid
  • 1/2 cup bulgur wheat
  • 2 tbsp chili powder
  • 1.5 tbsp cumin
  • 1/2 tsp ground clove
  • 1/2 tsp coriander
  • 1 pinch allspice
  • 1 tsp cayenne pepper
  • 1 tsp fennel seed
  • 7 oz salt free tomato paste
  • 2 15 oz can kidney beans strained and rinsed

Optional Toppings

  • 1/2 avocado diced
  • 1/8 cup black olives chopped
  • 1 tbsp raw jack cheddar cheese grated
  • 1 tbsp cilantro chopped
  • 1 lime


  1. In a food processor, pulse on at a time the onion, carrot, jalepeno, bell pepper.  Pulse to a rough chop for each.  You can also do this with a chefs knife, the food processor is much quicker.  Set aside.

  2. Rough chop the mushroooms with a chefs knife.  Mince the garlic. Set aside.

  3. Turn slow cooker on high. Strain tomatoes in a fine strainer. Add liquid from the diced tomato to a pot on the stove and bring to a boil while you add the dry bulgur wheat to your slow cooker.  Add boiled tomato liquid to the bulgur wheat, cover and let it sit for 15 minutes.

  4. Add a teaspoon of olive oil to a dutch oven or large skillet on the stove and heat over medium high heat. Add chopped onion, bell pepper, jalapeno, and carrot and cook for 4-5 minutes or until the onions are translucent.

  5. Add garlic and mushrooms and turn off the heat. Let sit for about 5 minutes while you go back and stir your bulgur wheat. 

  6. Add the strained tomatoes that you placed aside into the slow cooker and add all your spices.  (chili powder, cumin, ground cloves, coriander, all spice, cayenne and fennel)

  7. Add the tomato paste and kidney beans into the slow cooker. Stir gently, you do not want to bust the beans.  

  8. Remove vegetable mixture off the stove and add to the slow cooker along with a liberal portion of salt and pepper.  Add water to cover ingredients in the slow cooker and even more water depending on how thick or thin you like your chili. 

  9. Place the lid on the slow cooker and cook for 1 hour on high and then reduce the heat and cook four hours on low.

  10. Serve with raw jack cheddar cheese, olives, avocado, and cilantro. I love a big squirt of lime just before I serve it!  So yum!