4.9 from 78 votes
The Best Slow Cooker Vegan Chili
This slow cooker vegan chili combines soaked navy and black beans, a grain mix, bell peppers, onions, and spices in vegetable stock. The slow cooking melds hearty beans and grains with a spicy, smoky tomato-based broth, creating a thick, satisfying chili. It can be served with vegan yogurt and fresh garnishes for varied texture and flavor.
Prep Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 15 mins
Servings:
8
servings
Calories:
260 kcal
Course:
Main Course, Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 260
% 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.