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Easy Slow Cooker Vegan Chili

It's easy to make THE BEST Vegan Chili with soyrizo, three beans and a secret ingredient! Make this recipe in a slow cooker, or on the stove, for a delicious, comforting meal that's plant-based and gluten-free.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 4 people
Calories: 590 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • ½ cup red onion diced
  • 1 Jalapeño minced
  • 12 ounces soyrizo
  • 15 ounce can black beans drained & rinsed
  • 15 ounce can pinto beans drained & rinsed
  • 15 ounce can kidney beans drained & rinsed
  • 32 ounces salsa
  • 2 tablespoons chili seasoning click link for homemade recipe
  • 2 cups vegetable broth
Optional toppings
  • 1 avocado thinly sliced
  • 2 tbsp fresh cilantro chopped
  • ¼ cup red onion diced

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the garlic, onion & jalapenos.
  3. Sauté 3-4 minutes, then add the soyrizo and cook through, 6-8 minutes.
  4. Add the beans to a slow cooker.
  5. Once the soyrizo mixture is cooked through, add to the slow cooker with the beans.
  6. Add the salsa to the slow cooker.
  7. And the chili seasoning, then pour the vegetable broth over the chili.
  8. Mix everything together.
  9. Cook on low for 6-8 hours or on high 4-5 hours.
  10. Serve in a bowl topped with the optional toppings of your choice.

Notes

  • The nutritional information provided is for one serving of chili. This recipe makes 4 servings. The information does not include the optional toppings.
  • Feel free to substitute the soyrizo with your favorite meatless crumbles, like Impossible Meat, Beyond Meat or Lightlife Smart Ground.
  • This chili can be made on the stovetop or in an Instant Pot. For those instructions, please refer to the blog post above.
  • The spice of this chili can easily be altered. To make a mild chili, use mild salsa. To spice up the chili, use medium or hot salsa, or add 1 teaspoon cayenne pepper with the chili seasoning.
  • Leftover vegan chili will stay good in the refrigerator for up to 7 days. 
  • To reheat the chili, add it to a pot on the stove over medium-high heat and heat, stirring occasionally, for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for 1 minute.

Nutrition Information

Calories 590kcal (30%) Carbohydrates 83g (28%) Protein 33g (66%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 4028mg (168%) Potassium 1685mg (48%) Fiber 31g (124%) Sugar 14g (28%) Vitamin A 3105mg (62%) Vitamin C 15mg (17%) Calcium 215mg (22%) Iron 29mg (161%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 590

% Daily Value*

Calories 590kcal 30%
Carbohydrates 83g 28%
Protein 33g 66%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Sodium 4028mg 168%
Potassium 1685mg 36%
Fiber 31g 124%
Sugar 14g 28%
Vitamin A 3105mg 62%
Vitamin C 15mg 17%
Calcium 215mg 22%
Iron 29mg 161%

* Percent Daily Values are based on a 2,000 calorie diet.