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    Home » Recipes

    Published: Oct 11, 2022 · Modified: Nov 16, 2022

    Ultimate Vegan Crock Pot Chili

    Jump to Recipe Print Recipe

    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.

    bowl of chili with avocado and tortilla chips.

    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.

    chopped mushrooms, peppers, celery, carrots and onions.

    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.

    chili vegetables in a saute pan.

    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.

    cooked vegetables with spices.

    Add the frozen corn and cook for about 1 minute. Canned or fresh corn kernels are fine to use too.

    cooked veggies with corn.

    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.

    crockpot with chili ingredients and black beans on top.

    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.

    chili mashed with potato masher.

    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
    bowl of chili with tortilla chips.

    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.

    close up of bowl of chili with avocado.

    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
    bowl of chili with tortilla chips.

    Ultimate Vegan Crock Pot Chili

    This chili is packed full of flavor and veggies! We love it with tortilla chips and diced avocado.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 4 hrs
    Total Time 4 hrs 20 mins
    Course Main Course, Soup
    Servings 8 servings
    Calories 202 kcal

    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.

    Nutrition

    Calories: 202kcalCarbohydrates: 33gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 888mgPotassium: 621mgFiber: 11gSugar: 4gVitamin A: 3375IUVitamin C: 24mgCalcium: 76mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mimi says

      October 18, 2022 at 8:45 am

      5 stars
      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.

      Reply
      • jencardenas says

        October 18, 2022 at 9:56 am

        That's great Mimi. I love throwing in any leftover veggie I have too. Glad you liked it and thanks for the comment.

        Reply
    2. Roy says

      December 19, 2022 at 8:50 pm

      5 stars
      Really tasty; I feel like the mushroom made the flavor deeper than a typical chili. Went well with some guac on the side. Thanks!

      Reply
      • jencardenas says

        December 20, 2022 at 9:43 am

        Thanks for the comment Roy! I love it with guac too.

        Reply

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    You can find out more about my vegan journey by reading Keep Taking Steps to Change for the Better.

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