The Best Slow Cooker Vegan Chili
User Reviews
4.9
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Prep Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
260 kcal
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Course
Main Course, Soup
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Cuisine
American
The Best Slow Cooker Vegan Chili
Description
The Best Slow Cooker Vegan Chili uses soaked navy and black beans along with a mixture of grains such as wheat berries, rye, spelt, millet, and barley. Aromatics like onion, garlic, and both red and green bell peppers provide depth. Tomatoes, corn, and vegetable stock create a savory, hearty base, enhanced with cumin, sweet paprika, and fresh chili peppers for warmth and spice.
Cooking in a slow cooker over 6-8 hours tenderizes the beans and grains, allowing flavors to meld into a well-balanced, thick chili. The result offers a complex texture from beans, grains, and vegetables, with layers of spice and mild heat depending on chili choice. Toppings like vegan yogurt, avocado, lime, and tortilla chips add creaminess, brightness, and crunch.
This chili suits meal prep and freezing, providing a nutrient-dense option with vegan protein and fiber. It can be cooked faster with canned beans and quinoa for convenience. Variations allow different beans or cooking methods.
Leftovers keep in the fridge up to five days and freeze well for up to three months. Reheat gently, adding liquid if thickened too much.
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 a combo of wheat berries, rye, spelt, millet and barley (see notes below), soaked overnight
- 1 yellow onion big
- 3 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 cup or 14 oz can sweet corn
- 2 oz cans diced tomatoes
- 2 oz cans tomato sauce
- 5-6 cups vegetable stock
- 2 red chili peppers or jalapenos, adjust the hoteness to your liking
- 1 tablespoon cumin ground
- 1 tablespoon paprika sweet
- 2 bay leaf
- salt freshly ground, to taste
- bell pepper freshly ground, to taste
- vegan yogurt to serve
- avocado
- lime
- tortilla chips
Instructions
- Start with soaking your beans and grains in water overnight. If you don't have time for that, just use canned beans and quinoa.
- Dice the onion and bell peppers. Mince the garlic and chili peppers (I used two but if you like it hot, add more).
- Put all the prepared ingredients in your slow cooker. Add sweet corn, diced tomatoes, tomato sauce and vegetable broth, as well as cumin, sweet paprika, bay leaves, salt and black pepper. Stir everything well to combine.
- Cook on high for 6-8 hours or until cooked through. Adjust the seasoning to your taste. Serve hot with a spoonful of vegan yogurt, chopped avocados, jalapenos, lime and tortilla chips. Let cool and freeze in zipper bags for up to 3 months if desired. Enjoy!
Notes
- Store chili in the fridge up to 5 days or freeze in bags for up to 3 months.
- Use canned beans and quinoa for quicker cooking; reduce slow cooker time to 3-4 hours.
- Substitute different beans or grains as available or preferred.
- Can be prepared on the stovetop simmering for about 1 hour instead of slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Sodium | 593mg | 25% |
| Potassium | 509mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 34.3mg | 38% |
| Calcium | 70mg | 7% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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