A cozy twist on a classic, this Slow-Cooker Vegetarian Chili is the perfect dinner to enjoy on a crisp autumn night. With unexpected additions like nutmeg, ginger, and cinnamon, this isn’t your usual tailgating favorite. Personally, I think it is best enjoyed after a trip to your local pumpkin patch or as part of one of your new fall traditions. Just save room for it after all those apple cider donuts!

So Flavorful, Much Wow.

That was kind of my husband’s reaction when he tasted this dish.

More accurately, he said “This is so warming. It’s so different and I really like it.”

Growing up, I associated slow-cooker meals with all of the things I hated eating. Hotdogs with canned sauerkraut on New Year’s day. Roast with carrots on Sundays. When I set out on my own, I was hesitant to pull out my slow-cooker because I was never quite in the mood to eat bland food. It took me years to discover that there’s a whole world of flavorful options to be explored. I came up with this chili because I wanted something that makes people have a reaction like my husband’s. A recipe that inspires others to play around with the types of tastes that you can develop even with this method of cooking. I mean, really. Who the heck is bold enough to try putting cinnamon in chili? This girl. That’s who. You’re welcome for being the test-dummy.

How Easy are We Talking?

If you skim the ingredients list, your eyes might just pop out of your head when you get to the spices section. Aside from the time it’ll take you to track them down and measure them out, I promise this Slow-Cooker Vegetarian Chili is easy peasy. The prep time may be 15 minutes depending on how quickly you can operate a can opener. But that’s nothing compared to the hour or more people usually spend on chopping all of the vegetables for chili and simmering it on low to perfection. I use frozen vegetables for a reason. They save you so much effort when all you want to do is get out into the world and have fun with your family.

Is Slow-Cooker Vegetarian Chili Actually Good?

Chili has so many different meanings depending on who you ask. Some people prefer their chili soupy and served over rice. Some people want it thick. Some people think it’s just beef mixed with a tomato base. For others, it’s all about the beans. My husband and I fall into that latter category. Even though beans are a filling, nutritional powerhouse on their own, we’ve experimented with various grains and vegetables over the years to make it that much more filling and enjoyable. You won’t miss the meat in this recipe, because there are just so many other amazing flavors and textures going on.

Doesn’t Quinoa Taste Like Dirt?

Full disclosure. Yes. Usually my husband and I are not fans of quinoa because we think it tastes like dirt and the texture is just a little offputting. But in chili? It’s magic. It bulks up the rest of the ingredients and adds a nutritional punch that makes it worth using. It’s also a complete protein. That’s a fancy way of saying it has all of the amino acids your body needs but can’t make by itself. Not all vegetarian options can boast this amazing benefit.

An Incredible Freezer Meal.

This slow-cooker vegetarian chili makes enough for our little family to eat it twice. Rather than eat it two days in a row, we usually opt to freeze half of it. Just wait until it is completely cool, and then transfer it to a freezer-safe container. Pull it out a day or two prior to re-heating. I like to pop it into gallon sized bags and lay it flat as it freezes. You might need a sheet pan to do this if your freezer has large slats. When you freeze things flat, you can easily stack other leftovers on top of it.

Serving Suggestions

Because this chili is so filling on its own, I wouldn’t go too crazy with the side dishes or toppings. Just a nice slice of toast will do, or perhaps a few crumbled up tortilla chips. I like to add a sprinkle of cheddar cheese to mine.

Hands off the Crockpot

If you ever wonder why your crockpot never seems to cook things in a timely manner, one reason might be…well..you. If you’re like me and are used to checking on the progress of your cooking, you can’t really do that with slow cookers. Yes, you need to stir this recipe and others every hour or two to ensure even cooking. But do so quickly, and definitely not more often than this. The more you keep that lid open, the longer it is going to take to cook.