This is Ultimate Vegan Crock Pot Chili that both vegans and nonvegans love. This vegan chili cooks in the crockpot so with a little prep earlier in the day, dinner is done when you get home.
I'm a fan of all kinds of vegan chili. From classic "meat" and beans, to white chili, to one packed with vegetables. The best part of chili is that it's a great way to use up any vegetables you have lying around. Zucchini, sweet potatoes, regular potatoes...anything works in this recipe. It's full of protein, fiber, and amazing flavor.
Note: The full recipe card is at the bottom of the page.
Making the Vegan Chili
To start, chop up the onion, bell pepper, carrots, celery, and mushrooms. I used a green bell pepper but any color of bell pepper is fine. Using red bell peppers adds just a touch of sweetness.
Although sometimes chili recipes that use a slow cooker don't require you to cook anything in a pan beforehand, it tastes MUCH better if you do. So in a large skillet, heat the 2 tablespoons of olive oil on medium heat. Add in the chopped onions, bell pepper, carrots, celery, and mushrooms. Cook for about 5 minutes, stirring occasionally.
Add in the garlic powder, cumin, salt, chili powder, and smoked paprika and stir well. Cook for an additional minute. If you prefer, you can use fresh garlic instead of garlic powder. Just mince 2 cloves and cook with the vegetables.
Add the frozen corn and cook for about 1 minute. Canned or fresh corn kernels are fine to use too.
Put all the cooked veggies in the crock pot. Pour about ½ a cup of the veggie broth in the large pan and scrape the bottom to get all the seasonings loose. Pour into the crockpot along with the rest of the vegetable broth. Add the diced tomatoes (with the juices) to the crockpot. I used fire-roasted tomatoes as that's what I had on hand. Add in the 3 cans of (drained and rinsed) beans and the bay leaf. Stir well.
You can use any combination of beans. I always use black beans but cannellini beans and even garbanzo beans are tasty. Cook on high for 6 hours or low for 10. Remove the bay leaf and use either a potato masher or an immersion blender to thicken up the chili.
Taste and adjust seasonings. Top with avocado, tortilla chips, vegan cheese or sour cream, or hot sauce and enjoy! Store leftover chili in an airtight container in the fridge.
Great Toppings
By far my favorite toppings are avocado and tortilla chips. But there are so many other great options.
- crispy fried onions
- vegan cheddar cheese
- hot sauce
- cilantro
- raw diced onion (yellow or red onions)
- vegan sour cream
- cooked potato
- chopped jalapeno peppers
- splash of lime juice
- green onions
FAQ
Can I make this oil free?
Yes. Instead of the olive oil you can use a little vegetable broth to cook the veggies in.
Can I put eggplant in this chili?
Definitely. This ultimate chili is packed with veggies and eggplant would be a delicious addition. I would recommend peeling the eggplant before dicing it.
Can I make this on the stovetop?
Yes! After sautéing the veggies, add the remaining ingredients to the pot and simmer for 30 minutes or more. I would also add an additional 1 cup or so of vegetable broth.
Summary
This comforting chili is a healthy dinner that's wonderful to make when the cooler weather comes. This slow cooker vegan chili recipe makes a big batch that's great to eat all week long. It tastes even better the next day! It's a family favorite that's also great to bring to a pot luck.
Looking for other vegan soup recipes? Check out:
- The Best Vegan Mulligatawny Soup
- White Bean and Kale Soup With Potatoes
- Easy Vegan White Chili Chowder
Ultimate Vegan Crock Pot Chili
Equipment
- 1 crockpot (slow cooker)
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper (any color), chopped
- 2 carrots, peeled and chopped
- 1 handful of mushrooms, chopped
- 2 celery stalks, chopped
- ½ teaspoon garlic powder
- 2 teaspoon cumin
- 1 ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ cup frozen corn kernels
- 2 cups vegetable broth
- 2 15 oz cans diced tomatoes (or one 28 oz can)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 bay leaf
Instructions
- In a large skillet, heat the 2 tablespoons of olive oil on medium heat.
- Add in the chopped onions, bell pepper, carrots, celery, and mushrooms. Cook for about 5 minutes, stirring occasionally.
- Add in the garlic powder, cumin, salt, chili powder, and smoked paprika and stir well. Cook for an additional minute.
- Add the frozen corn and cook for about 1 minute.
- Put all the cooked veggies in the crockpot.
- Pour about ½ a cup of the veggie broth in the large pan and scrape the bottom to get all the seasonings loose. Pour into the crockpot along with the rest of the vegetable broth.
- Add the diced tomatoes (with the juices) to the crockpot.
- Add in the 3 cans of (drained and rinsed) beans and the bay leaf. Stir well.
- Cook on high for 6 hours or low for 10.
- Remove the bay leaf and use either a potato masher or an immersion blender to thicken up the chili.
- Taste and adjust seasonings. Top with avocado, tortilla chips, vegan cheese or sour cream, or hot sauce and enjoy!
- Store leftover chili in an airtight container in the fridge for up to 5 days.
Notes
- You can use any kind of beans you like.
- For an oil free option, sauté the veggies in a little broth.
Mimi says
My whole family loved this chili. I added some zucchini since I had some extra. This was really flavorful but not spicy. I’ll definitely make this one again.
jencardenas says
That's great Mimi. I love throwing in any leftover veggie I have too. Glad you liked it and thanks for the comment.