Vegan Slow Cooker Chili

This vegan chili slow cooker recipe is the easiest four bean chili I make, full of bold flavor from inexpensive, basic pantry ingredients like canned beans (or a batch of homemade pinto beans). It has Instant Pot and stovetop directions too, and this slow cooker vegetarian chili is naturally gluten-free, dairy-free, oil-free, and vegan, so everyone at the table can dig in!

The Easiest, Budget-Friendly, Best Slow Cooker Vegan Chili

If there were one dish that perfectly represents PBOAB, it would be this 4-bean vegan chili slow cooker recipe. It’s hearty, comforting, and full of plant protein and fiber from beans, but it won’t break the bank. More so, it’s ridiculously simple to prepare, with just minutes of prep before you dump everything in a slow cooker to do all the work. Best of all, this vegan bean chili is super crowd-pleasing to impress vegans and meat eaters alike!

Honestly, this one-pot vegan slow cooker chili is one of the easiest, laziest, and cheapest recipes I make, and you’d never guess it! Thrown together from four types of beans, several vegetables, and a handful of other inexpensive pantry staples, this hands-off recipe cooks it low and slow in a crockpot to allow all the bold flavor to meld to perfection.

Each serving has about 17 grams of protein and 17 grams of fiber (see the nutrition in the recipe card), so it makes a satisfying meal any time of the day, especially loaded with all your favorite toppings. And if you don’t have the patience to wait for this slow cooker vegan chili, I’ve also included instructions for stovetop and Instant Pot vegan chili versions! When I want a thick, meaty texture from lentils, I make my lentil and bean chili on the stovetop.

Best of all, you can make a big batch to enjoy throughout the week or freeze leftovers for another time. When I want chili on the table in about 35 minutes, I make my easy vegan chili with roasted bell peppers, and in the fall I love my one-pot pumpkin chili.

The Vegan Bean Chili Ingredients and Substitutes

We pack this slow cooker vegetarian chili recipe with inexpensive, pantry-staple, good-for-you ingredients.

• Beans: You need 5 cans of beans (regular or reduced sodium) in four kinds: two cans of black beans plus one can each of pinto beans, kidney beans, and garbanzo beans (chickpeas). That mix makes a hearty four bean chili, but you can use whatever beans you have in your pantry. For an all white bean version, try my vegan white bean chili.
• Aromatics: You’ll need garlic and onion (red, white, or yellow) for this slow cooker vegetarian chili recipe. Use garlic and onion powder in a pinch.
• Tomatoes: You’ll need a combination of tomato paste and a can of diced or crushed tomatoes (juices included) for added tomatoey depth. Fire-roasted tomatoes work best, but any will do.
• Vegetables: We use a simple and fairly typical combination of veggies in this crock pot meatless chili, including:
  • Bell pepper (green, orange, or red bell pepper)
  • Zucchini
  • Corn (canned or frozen)
• Spices: You’ll need ground cumin, salt, and chili powder (or cayenne powder). Adjust the amount to taste.
• Water: To bring the mixed bean chili to the correct consistency. For more flavor, use low-sodium vegetable broth.

The Add-ins and Variations:

• Other vegetables: You could enjoy several other vegetables in this crockpot bean chili. Our favorites include:
  • Carrot
  • Celery
  • Sweet potato (½-inch pieces; increase the cooking time). I also love sweet potato in my quinoa sweet potato chili.
• Smoked paprika: For a subtle smoky flavor, add a pinch and increase to taste.
• Lemon/Lime juice: Serve the crock pot vegetarian chili with lemon or lime wedges to squeeze into the chili when serving.
• Herbs & Spices: Increase the flavor of this vegan/vegetarian chili crock pot recipe further with the addition of:
  • Oregano (add ¼-½ tsp)
  • Parsley (ditto above)
  • Cinnamon (just a pinch)
  • Bay leaves (1-2 leaves, discarded before serving)
• Green chilies: Fresh or a can of diced green chilies for extra flavor and heat.
• Chipotle in adobo sauce: It’s smokey, spicy, and perfect for this vegan bean chili. Start with just a teaspoon, and increase to taste.
• Sugar: If the canned tomatoes are very acidic, add some sugar (a large pinch) to balance the flavors.  

How to Make Vegan Chili in a Slow Cooker

If you didn’t believe me when I said this vegan slow cooker chili recipe is one of the easiest vegan meals, get ready for this 2-step slow cooker recipe!

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

• 1) First, prep the vegetables: finely chop the onion and bell pepper (seeds and top removed), grate the zucchini, and mince the garlic.

• 2) Then, throw everything into the crock pot, mix thoroughly, and cook over LOW for 4 to 6 hours or HIGH for 1 to 2 hours, stirring every hour or so. Add more liquid if needed. No slow cooker? Use the slow cook setting on your Instant Pot with the lid on (that’s the pot you see in these photos).

Taste and adjust the seasonings to your preference, then serve the vegan bean chili with your toppings of choice!

Instant Pot Vegan Chili

You can prepare it in the Instant Pot in no time at all. Just throw everything into it and cook on manual HIGH pressure for 5 minutes. Once done, carefully use the quick release and enjoy!

For extra flavor, use the sauté function with the onion, garlic, and pepper for 3-4 minutes, then add the spices and cook for a further 1-2 minutes before adding the remaining ingredients.

Stove Top Vegan Bean Chili

Finally, if you don’t have an Instant Pot but want this vegan bean chili from the kitchen to table in about 30 minutes, give this stovetop version a go.  

1. We like adding extra flavor depth to the stovetop version by first sautéing the onion, garlic, and bell pepper for 4-5 minutes until the onion is translucent.
2. Add the spices and cook for a further minute. Then add in all the remaining ingredients, stir, reduce the heat to a simmer, and cook the chili for 20-30 minutes with the lid on, stirring occasionally. Simmer for even longer, up to an hour, for deeper flavor, adding more water or broth if needed.

Top Recipe Tips and Notes

• Cut veggies evenly: So they cook evenly.
• For a creamier consistency: You can either use an immersion blender directly in the crockpot or transfer a small amount of the beans to a blender to blend until creamy, then mix back into the chili.
• Adjust the amount of liquid: Add more water (or vegetable broth) based on how ‘soupy’ you’d prefer the vegan chili slow cooker recipe.

What Are The Best Vegan Chili Toppings?

The simplicity of this slow cooker vegetarian chili means we usually have some energy to spare for serving time, perfect for preparing some of our favorite chili toppings. Choose from any of the below to complete your dish.

• Tortilla chips or strips
• Cilantro, parsley, or scallions
• Avocado slices or guacamole
• Jalapeno chili slices (fresh or pickled)
• Hot sauce
• Fresh salsa, like Pico de Gallo
• Sliced cherry tomatoes
• Vegan sour cream or plain vegan yogurt
• Vegan cheese, like vegan feta or cheddar

What Else To Serve With Chili?

Along with your favorite toppings, optionally enjoy this crockpot vegan chili with a side of cornbread (skillet or jalapeno baked) or some crusty bread. You could also enjoy it with brown rice, quinoa, cauliflower rice, or over a baked sweet potato.

You can also stir leftovers into cooked pasta for a simple chili mac or enjoy it over vegan nachos. If you love dump-and-go dinners, my tofu slow cooker recipe for red curry is just as simple.

Storage Instructions

Allow the vegan bean chili to cool, then store the leftovers in an airtight container in the fridge for 4-5 days. Alternatively, freeze it for up to 3 months. Then, leave it to thaw in the refrigerator overnight before reheating it.

This vegan chili slow cooker recipe tastes even better on day two, so we’re a big fan of making it a day in advance, too!

We like to reheat the chili gently on the stovetop or in the microwave (in 30-second increments, stirring in between) until piping hot. If it’s thickened up too much, add an extra splash of water or vegetable broth.

Vegan Slow Cooker Chili FAQs

You might also enjoy this collection of 59 Ways to Use a Can of Beans.

If you tried this vegan slow cooker chili recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!