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Crockpot Meal Pantry Meal Vegan

Crockpot Vegan Green Chili

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CrockPot Vegan Green Chili Soup is a hearty vegetarian green chili. Top this chili with creamy diced avocado and cool cilantro for the best flavor ever!

Crockpot Vegan Green Chili is a play on green chicken chili. The white beans are creamy, and the nutty brown rice makes this soup hearty. I love adding avocado and cilantro to the soup. It’s soooo yummy. I also crunch up tortilla chips, because I am obsessed with them.

How to make Crockpot Vegan Green Chili:

I don’t think it get’s any easier than this recipe! Dump vegetable broth, green chilies, salsa verde, white beans, brown rice, slat, pepper, garlic powder, cumin, and lime juice in a Crockpot and cook on high for 6-8 hours.

Optional add-ins or swap outs:

  • Top with cilantro and avocado
  • Swap quinoa for the brown rice
  • Swap kidney beans or black beans for white beans
  • Add a can of stewed tomatoes
  • Add some chili powder and cayenne pepper
  • Add some lentils for protein (about 1/3 cup)
CrockPot Vegan Green Chili Soup is a hearty vegetarian green chili. Top this chili with creamy diced avocado and cool cilantro for the best flavor ever!

This Vegan Green Chili is a great week night dinner idea. Full disclosure: we are not vegan, but we enjoy eating plant based meals often. I also love the challenge of creating recipes without meat.

If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here’s the recipe:


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Crockpot Vegan Green Chili Soup

★★★★★

4.9 from 8 reviews

CrockPot Vegan Green Chili Soup is a hearty vegetarian green chili. Top this chili with creamy diced avocado and cool cilantro for the best flavor ever!

  • Author: The Hungry Waitress
  • Category: Dinner
Scale

Ingredients

  • 8 cups vegetable broth (2 cartons)
  • 2 cans (7 oz) green chilies
  • 1/2 cup verde salsa
  • 2 cans white beans, drained and rinsed
  • 1 cup brown rice, uncooked
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 lime, juice

Instructions

  1. Dump everything in a Crockpot. Cook on high for 6-8 hours.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Looking for more vegan recipes? Check these out:

Easy Vegan Vegetable and Dumpling Soup

Hearty Vegan Chili is a great vegan recipe that will keep you warm during these cold months. This vegan dinner recipe is packed with protein and vegetables!

Hearty Vegan Chili

Stirring up this Vegan Sweet Potato and Black Bean Bowl is an easy meal prep recipe. This vegan recipe is great for lunch or dinner!

Vegan Sweet Potato and Black Bean Bowl


24 Comments

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Comments

  1. Maya says

    December 6, 2016 at 10:02 am

    Looks very tasty! I will try it soon. Thanks for posting this!

    ★★★★★

    Reply
    • thehungrywaitress says

      December 6, 2016 at 6:04 pm

      Thanks Maya! I will keep posting some vegan options for you!

      Reply
  2. Kara Cox says

    December 6, 2016 at 11:03 pm

    This looks awesome! I’m going to have to try it! Love new crockpot recipes!

    ★★★★★

    Reply
    • thehungrywaitress says

      December 7, 2016 at 12:36 pm

      Thanks Kara!

      Reply
  3. Cathy says

    October 28, 2017 at 12:15 am

    Do you cook rice first?

    Reply
    • thehungrywaitress says

      October 28, 2017 at 10:42 am

      Hey Cathy!
      No you don’t cook the rice! Just throw everything in the crockpot! Super easy!

      Reply
  4. Jack says

    December 8, 2017 at 2:51 pm

    made this yesterday and sampled it last night. so good and easy. thought maybe 8 cups was too much but naw. good with chips or not. its your choice. thanx hungry waitress !!!

    ★★★★★

    Reply
    • thehungrywaitress says

      December 8, 2017 at 4:01 pm

      You are so welcome Jack! I’s glad you enjoyed it!

      Reply
  5. Mae says

    January 29, 2018 at 11:28 am

    Is that 7 oz of green chillies total, or two 7 oz cans if green chillies?

    Reply
    • thehungrywaitress says

      January 31, 2018 at 9:11 pm

      Sorry it took me so long to reply! It’s 2 7oz cans! Your right it does read a little confusing … Let me fix it

      Reply
  6. Stacy says

    October 12, 2019 at 3:43 pm

    Looking for some hearty vegan recipes for fall and I’m excited about this one! Putting it on my grocery ingredient list. ♡

    Reply
    • thehungrywaitress says

      October 21, 2019 at 7:42 pm

      Awesome! Let me know how you like it! I am working on another vegan crockpot chili with black beans and sweet potatoes, and will have it up soon!

      Reply
  7. Emily says

    October 28, 2019 at 7:29 am

    This was so good! Definitely added to the recipe book. My partner and I swapped out the canned beans for ~2 cups of dried white canellini beans and they cooked perfectly. I also added a chopped onion and fresh garlic which was really yummy. Topped with toasted corn tortilla strips. Thank you!

    ★★★★

    Reply
    • thehungrywaitress says

      October 28, 2019 at 2:54 pm

      Yum! Thanks for the note about using dried beans. I’m so glad you all loved the recipe!

      Reply
  8. Sarah says

    January 13, 2020 at 7:34 am

    So easy, so tasty. I followed the recipe except I used dried white beans and they were perfectly cooked after 6 hrs on high.
    I showed the recipe to my 17 year old son who loved the instructions “Dump everything in a Crockpot. Cook on high for 6-8 hours.” This is one he could make when he moves out. We figured out the recipe would cost about $13Cdn and made 8 servings – great for starving students 😁

    Reply
    • thehungrywaitress says

      January 13, 2020 at 4:04 pm

      Awesome! Definitely a good option for a starving student!

      Reply
  9. Michelle says

    January 13, 2020 at 7:55 pm

    So good! Thank you for the recipe. I added a can of black beans, some baby bella mushrooms chopped up and swapped quinoa for the brown rice and it was amazing!!! Keep the yummy vegan recipes coming 🙂

    ★★★★★

    Reply
    • thehungrywaitress says

      January 13, 2020 at 8:19 pm

      Sounds delicious! Thank you!

      Reply
  10. Myriam says

    February 2, 2020 at 7:44 pm

    This recipe was so delish. I was surprised at how much flavor it had. I have a question…have you ever tried this recipe using some lentils? Any ideas on measurements I should use?

    ★★★★★

    Reply
    • thehungrywaitress says

      February 9, 2020 at 11:51 am

      I’m so glad you loved it! I haven’t tried lentils, but that sounds like a great addition. I would probably start with a 1/4 cup – 1/3 cup. Lentil will expand and thicken the soup so I don’t think you would want to add too many. I will have to test it!

      Reply
  11. Adam says

    March 2, 2020 at 12:27 am

    I’m currently making this one weekly. I followed the recipe and added four chopped tomatillos and a poblano pepper. It’s far tastier than the scant ingredients suggest. This is now in my top five favorite soups of all time. Thank you!

    ★★★★★

    Reply
    • thehungrywaitress says

      March 2, 2020 at 3:15 pm

      You’re welcome!

      Reply
  12. Tracie says

    December 3, 2020 at 12:02 pm

    Absolutely LOVE this recipe! The taste is super yummy. I have made various changes to it and each time it never lets me down. Even my kids are making it for their families. Thank you!

    ★★★★★

    Reply
    • thehungrywaitress says

      December 4, 2020 at 10:43 am

      Yay! You’re welcome!

      Reply

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Leanna Myers

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Leanna here, and I love simple, straight forward recipes using practical everyday ingredients! Take a look around for some inspiration.

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