This Crock Pot Vegetarian Chicken Chili is the kind of cozy, creamy, dump‑and‑go dinner that makes busy nights feel easy! Everything goes straight into the slow cooker – black beans, corn, Rotel, spices, and a block of cream cheese that melts into the most velvety base. It’s thick, creamy, and packed with plant‑based protein, making it the perfect vegetarian twist on a beloved cold weather favorite!

Crock Pot Vegetarian Chicken Chili with Cream Cheese!

I feel like Crock Pots everywhere are sitting on the shelves covered in dust, crying because they’ve been left behind since the Instant Pot was introduced. Have we forgotten how fantastic our Crock Pots really are?! Is there anything greater than throwing all of the ingredients for this Crock Pot Vegetarian Chicken Chili into a pot and living out the rest of your day without a worry about supper?!

I can’t think of a better feeling than coming home to supper being already done, patiently being kept warm by my faithful Crock Pot! If you love chili, you will love this recipe! It’s one of my favorites. I rely on it often! As a matter of fact, it has won first place in two different chili cook off’s!

Why this Recipe Works

A True Dump and Go Dinner – Everything goes straight into the crock pot, making it perfect for busy nights when you want something hearty with zero effort.

Rotel Adds Built In Flavor – The tomatoes, chilis, and spices gives the chili depth and a gentle kick without extra chopping.

Thickens Beautifully as it Cooks – The cream cheese and beans naturally create a thick, cozy chili that feels indulgent but still wholesome.

Even Better the Next Day – Like all great chilis, the flavors deep overnight, making it ideal for meal prep.

Thick vegetarian chicken chili showing plant‑based chicken pieces

Ingredients You’ll Need

1 (15 oz) can Black Beans (Drained) – Adds hearty texture and plant based protein.

1 (15 oz) can Corn – Brings sweetness and balance to the chili.

1 (10 oz) can Rotel Tomatoes – Adds acidity, spice, and depth of flavor.

1 (1 oz) packet Ranch Mix – Gives the chili its signature tangy, savory flavor.

1 tsp Cumin – Adds warmth and classic chili earthiness.

1 tbsp Chili Powder – Builds heat and rich chili flavor.

1 tsp Onion Powder – Boosts savory depth without needing fresh onions.

1 (8 oz) package Cream Cheese – Melts into the chili for a creamy, velvety texture.

1 (13.5 oz) package Morningstar Chicken Strips – The vegetarian ‘chicken’ that makes the chili hearty and satisfying.

Vegetarian chicken chili in a white bowl

How to Make Crock Pot Vegetarian Chicken Chili

Generously spray crock pot with non-stick spray.

Drain and rinse 15 oz can of black beans and pour into the crock pot. Follow with remaining ingredients, 15 oz can corn (undrained), 10 oz can Rotel tomatoes (undrained), 1 package Ranch mix, 1 tsp cumin, 1 tbsp chili powder, 1 tsp onion powder, 8 oz cream cheese, and 1 bag Morningstar Chicken Strips.

Cover and cook on medium heat for 2-3 hours, stirring occasionally.

Drain and Rinse the Beans Well – This keeps the chili from tasting overly salty or muddy.

Choose Rotel Heat Level Based on Spice Preference – Mild for cozy comfort; hot for a kick.

Add Broth if You Prefer a Soupier Chili – The cream cheese thickens it naturally.

Great for Meal Prep – It reheats like a dream and tastes even better the next day.