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Vegetarian Chili Recipe

The Ultimate Vegetarian Chili

This spicy vegetarian chili is bursting with flavor
Print Recipe
Prep Time:20 mins
Cook Time:2 hrs
Total Time:2 hrs 20 mins


Sauted cabbage

  • 2 Tbsp butter oil or vegan butter may be used to make dish vegan
  • 1/2 head cabbage chopped
  • 1 yellow onion chopped
  • 2-3 cloves garlic minced


  • 2 15 oz can chopped tomatoes
  • 1 15 oz can chili beans in chili sauce
  • 2 15 oz can kidney beans drained
  • 2 cups vegetable broth


  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp cayanne
  • 1/4 tsp chipotle powder optional
  • to taste salt



  • If you are using dry kidney beans you will need to rinse them and take out any rocks that might have been left in and then put them in your crockpot.
  • Cover your beans by at least one inch of vegetable broth and cook on high until beans are soft. This takes about 6 hours. Keep an eye on the vegetable broth level. Always make sure to have the beans covered.
  • If you are using canned beans, drain them and throw them in the crockpot, along with the chili beans and spices.
  • You can dump the diced tomatoes in or if you're like me and prefer a smooth sauce, blend the tomatoes and then add them to the crockpot.
  • Cook for at least one hour on high or 3 hours on low. The longer it cooks the thicker it gets and the more the flavors blend.

Sauted Cabbage

  • Melt the butter in a pan on medium heat.
  • Saute the onions for about 5 minutes. They should be starting to get translucent.
  • Add in the chopped cabbage and saute until soft and slightly caramelized. About 15-20 mins.
  • Stir in the minced garlic and cook for 2 mins, stirring consistently.
  • Add the cabbage to the crockpot and cook another 30 mins.
  • Taste and adjust any spices you need to.


You have a couple of choices when choosing your tomatoes. You can use plain old diced tomatoes, fire roasted, stewed tomatoes, chili ready tomatoes or even rotel for some extra kick.
Servings: 8 people