Slow Cooker Vegan Chili

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Slow cooker vegan chili is an easy, satisfying meal. This recipe has lots of flavor and it’s quick to get ready to cook. It’s so nice to toss ingredients into the slow cooker and not need to worry about them until you’re ready to eat. Then the house fills with delicious aromas, and your meal is ready!

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Ingredients Needed

• Nonstick spray
• Olive oil
• Diced onions red, yellow, or white
• Bell peppers: I liked the yellow and orange ones for the bright colors (and more vitamin C than green peppers according to this article), but you can use any.
• Garlic 
• Diced tomatoes, fire-roasted with juice – use two cans of diced tomatoes instead of the fire-roasted ones if you want the chili to be milder.
• Diced tomatoes no added salt, with juice
• Pinto beans
• Kidney beans
• Chili powder
• Oregano
• Cumin
• Smoked paprika, or sweet paprika
• Ground black pepper
• Green onions green parts only, sliced

How to Make Slow Cooker Vegan Chili

• Spray the inside of the slow cooker crock with nonstick spray.
• Set the slow cooker on high. Add the oil, onions, peppers, and garlic.

• Then add the tomatoes, pinto and kidney beans, tomatoes, and spices. Stir all of the ingredients together and place the lid on top.

• Cook the chili for about 3 hours. At this point, the peppers and onions should be soft.
• Portion the chili into 4 bowls and top each bowl with sliced green onions, a lime wedge, and any other toppings desired.

Variations

I have been making vegan chili regularly for over 30 years, and have tried a lot of different ingredients. Here are some other things you can add:

• Lentils (and check out my Spicy Lentil Chili – Instant Pot recipe too)
• Meatless (beef style) crumbles
• Chopped carrots
• Corn kernels
• Chopped celery
• Garbanzo beans aka chickpeas
• A little quinoa
• A little chopped jalapeno or poblano peppers
• The white parts of green onions
• A little cocoa powder and/or cinnamon
• Prepared coffee: about half of a cup for a batch
• A little brown sugar
• Peeled, chopped sweet potatoes or winter squash

Personally, I stay home when using the slow cooker. And that’s since before that fateful episode of “This Is Us.” You just never know if an appliance could decide today is the day to spark. But, unlike using the stovetop, a slow cooker does not require as much supervision. I have not had any problems with this recipe burning. If you feel it could use more fluid, add vegetable broth or water.

Another idea if you have more time is to make it from dried beans instead of canned beans. This is easy if you plan ahead as they can soak overnight. Then, cook them until tender before adding any chili ingredients. Or, cook them in an Instant Pot: beans come out really well with this method!

I prefer to use canned tomatoes so I don’t have to deal with peeling and seeding them. Reduced sodium tomatoes are a good choice.

Nutrition in Beans

To me, beans are the most important part of chili. I know that some Texans would disagree with me, but beans are just the best! Vegetarians know that they are rich in protein, without including saturated fat and cholesterol like meats. They are also a good source of complex carbohydrates as a whole, nutritious plant food.

This recipe contains an estimated 17 grams of protein and 16 grams of fiber, so it should be filling.

Beans contain soluble fiber and insoluble fiber. Soluble fiber not only helps you feel full but also helps to lower the “bad” LDL cholesterol levels. Beans are good sources of many other vitamins and minerals, like iron, calcium, magnesium, phosphorus, folate, and vitamin B6. You can learn more about the nutrition in beans from this excellent post from the Bean Institute.

If using canned beans, I recommend low-sodium or no added salt ones. This recipe is gluten-free and reduced in fat as compared to a chili recipe containing meat or topped with cheese.

What to Serve with Vegan Chili

Chili is so versatile. It is easy to cook ahead and freeze for quick dinners or work lunches. You can eat it as is, or with any number of tasty garnishes like:

• Chopped avocado
• Chopped chives or green onions
• Shredded vegan cheese
• Non-dairy plain yogurt
• Fresh ground pepper
• Baked corn tortilla chips
• Chopped cilantro

Then you can serve it many ways:

Try it drained and wrapped in a whole grain tortilla or corn tortillas for a burrito.

Serve it over some cooked rice or wild rice, quinoa, farro, or whole-grain pasta.

When I was a dietetic intern in Cincinnati, chili over spaghetti became a favorite of mine.

This slow cooker vegan chili is also terrific over a baked potato or sweet potato. Here it is on top of a cooked Yukon Gold potato, with a little cashew yogurt alternative and green onions.

Try chili with fresh sourdough bread and a tossed green salad.

Have a green veggie side dish, like sauteed green beans or broccoli.

This makes a great lunch for work. I would pack a fresh apple with it, and maybe some tortilla chips too! (Here are some other ideas for vegetarian packed lunches.)

I like to add any spicy seasonings at the table, as not everyone likes it spicy. From my perspective, this recipe is mildly to moderately spicy. I usually add a sprinkle of cayenne pepper or a little hot sauce to spice it up.

More Recipes You May Enjoy

• Easy Vegan Mexican Pizza
• Easy Spicy Lentil Chili – Instant Pot Recipe
• Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)
• Vegetarian Chili with Butternut Squash and Cauliflower
• 15-Bean Vegetable Soup
• Easy Mexican Lasagna with Black Beans
• Quick Pumpkin and Black Bean Tacos

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Originally posted 3/1/20. Updated 10/21/23

Please let me know if you have tried this slow cooker vegan chili and leave a star rating in the comment box below!