This slow cooker vegan chili is a comforting, nutrient-packed meal that’s easy to make and full of flavor. It’s a hearty, plant-based twist on a classic that’s perfect for cool evenings and freezes beautifully for busy weeks.
Originally published Oct 15, 2017; updated Jan 27, 2020 by Elena Szeliga.
This wholesome slow cooker chili combines a grain mix, two kinds of beans, corn, bell peppers, onions and plenty of tomatoes to create a filling, nutritious dish that feels like home. It’s simple to assemble and simmers all day in the crockpot, filling your house with irresistible aromas.
The recipe is ideal for busy schedules: add the ingredients to the slow cooker in the morning, set it, and come home to a ready-made dinner. It also freezes exceptionally well—make a large batch and freeze individual portions for quick meals later.
I love how sharing a warm bowl of chili brings people together. This vegan version feels cozy and satisfying—perfect for family dinners or when friends drop by. Pair it with vegan yogurt, avocado, lime and tortilla chips for a crowd-pleasing finish.
Why Make Vegan Chili in a Slow Cooker
You don’t need to be vegan to enjoy this chili. Highlights:
- Rich, layered flavor that develops during slow cooking;
- High in protein and fiber from beans and whole grains;
- Healthy, low in fat and easily customized;
- Flexible: use different beans, grains, or swap in quinoa or lentils;
- Convenient to prepare in a slow cooker, stovetop or Instant Pot;
- Adjustable heat level for kids or spice lovers;
- Great for meal prep and perfect for freezing up to three months;
- Feeds about eight people—handy for gatherings or packed lunches.
Like many stews and soups, the chili tastes even better the next day as the flavors meld together.
Ingredients for the Chili
For this slow cooker chili you’ll need:
- Beans: black and navy (or your preferred combination);
- Grain mix: a mix of wheat berries, rye, spelt, millet and barley (or use quinoa for a quicker option);
- Onion and garlic;
- Red and green bell peppers;
- Sweet corn (fresh or canned);
- Diced tomatoes and tomato sauce;
- Vegetable stock;
- Jalapenos or red chiles to taste;
- Spices: ground cumin, sweet paprika, bay leaves, salt and pepper;
- Toppings: vegan yogurt, avocado, lime and tortilla chips to serve.
How to Make This Chili
Begin by soaking dry beans and grains in water overnight. If you’re short on time, use canned beans and uncooked quinoa as a shortcut.
When beans and grains are ready, dice the onion and bell peppers. Mince the garlic and chop the chiles—use more if you prefer a spicier chili.
Place all prepared ingredients in the slow cooker. Add sweet corn, diced tomatoes, tomato sauce and vegetable stock. Stir in ground cumin, sweet paprika, bay leaves, salt and black pepper. Mix thoroughly.
Cook on high for 6–8 hours, or until the beans and grains are tender and flavors are well blended. Taste and adjust seasoning. Serve hot with vegan yogurt, diced avocado, jalapenos, lime wedges and tortilla chips. Leftovers can be cooled and frozen in zipper bags for up to three months.
Cook’s Tips
- Store refrigerated for up to 5 days.
- Perfect for meal prep—freeze in portions for up to 3 months. Reheat on the stove or in the microwave, adding a splash of water or stock if needed.
- Leftover cooked beans work well and cut the slow-cooking time—cook on high 3–4 hours if using pre-cooked beans.
Recipe Variations
- Swap in any beans you like instead of black and navy beans.
- If you skip soaking, use canned beans and reduce slow-cook time to 3–4 hours on high.
- Use quinoa for quicker grain cooking, or omit grains and add lentils for a different texture.
- Make it on the stovetop in about 1 hour for a faster option.
Below is the full recipe summary and the ingredient list for easy reference.
Ingredients
- 2 cups navy beans, soaked overnight or two 14 oz cans cooked beans
- 2 cups black beans, soaked overnight or two 14 oz cans cooked beans
- 1 cup grain mix (wheat berries, rye, spelt, millet, barley) soaked overnight, or use quinoa
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup sweet corn or one 14 oz can
- 2 × 14 oz cans diced tomatoes
- 2 × 14 oz cans tomato sauce
- 5–6 cups vegetable stock
- 2 red chili peppers or jalapenos, chopped (adjust heat to taste)
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Vegan yogurt, avocado, lime and tortilla chips to serve
Instructions
- Soak beans and grains in water overnight. If short on time, use canned beans and quinoa instead.
- Dice the onion and bell peppers. Mince the garlic and chop the chiles.
- Place all ingredients in the slow cooker: beans, grain mix (or quinoa), onion, garlic, bell peppers, corn, diced tomatoes, tomato sauce and vegetable stock. Add cumin, paprika, bay leaves, salt and pepper. Stir to combine.
- Cook on high for 6–8 hours, or until beans and grains are tender. Adjust seasoning to taste. Serve hot with vegan yogurt, avocado, jalapenos, lime and tortilla chips. Cool and freeze leftovers in zipper bags for up to three months if desired.
Notes
This chili stores well in the fridge for up to 5 days and freezes for up to 3 months. When reheating from frozen, add a splash of water or stock if it becomes too thick. Using leftover cooked beans shortens slow-cook time to about 3–4 hours on high.
Nutrition
Calories: 260 kcal | Carbohydrates: 52 g | Protein: 12 g | Fat: 1 g | Sodium: 593 mg | Potassium: 509 mg | Fiber: 13 g | Sugar: 4 g | Vitamin A: 1385 IU | Vitamin C: 34.3 mg | Calcium: 70 mg | Iron: 3.7 mg
Other Vegan Soup Recipes You’ll Love:
- One Pot Vegan Minestrone Soup
- Easy Vegan Pho (Vietnamese Noodle Soup)
- Vegan Roasted Carrot Soup with Lentils
- Silky Vegan Cauliflower Soup
