This Vegan Chili is packed with nutrient-dense ingredients, delivers rich flavor, and is simple to prepare in a slow cooker!
Football season calls for warm, comforting food—and a big pot of chili is classic game-day fare. Instead of the usual meat-heavy version, try a hearty, healthful Crockpot Vegan Chili that satisfies everyone. This recipe combines three kinds of beans, sweet potato, lots of vegetables, and a blend of spices to produce deep, layered flavor that even meat-lovers will enjoy.
Calling the ingredients “superfoods” isn’t just a buzzword here — the chili includes nutrient-rich staples like black beans, kidney beans, pinto beans, tomatoes, sweet potato, and chia seeds. These ingredients deliver fiber, plant protein, vitamins, and healthy fats, making this bowl of chili both filling and nourishing.
Sautéing the aromatics first adds sweetness and depth. I like using a stovetop-safe ceramic-lined slow cooker so I can begin the sautéing in the same pot that will finish the slow-cooking, but you can also use an Instant Pot on its slow-cook setting or a heavy-bottomed pot and transfer later. Cooking the vegetables briefly before adding the remaining ingredients develops flavor and prevents the chili from tasting flat.
Once the vegetables are tender and the spices are fragrant, add the beans, tomatoes, tomato paste, chia seeds, and vegetable stock. Let the slow cooker do the rest: 3–4 hours on high, or 6–7 hours on low. The flavors meld beautifully as it simmers, and the chili often tastes even better the next day, making it an ideal make-ahead meal for a crowd.
This recipe is easy to adapt for mild or spicy palates. Remove the jalapeño (or remove its seeds) for a milder chili, or add extra chili powder or a pinch of cayenne to increase the heat. Garnish with sliced avocado, fresh cilantro, or extra jalapeño slices as desired.
How to Make Crockpot Vegan Chili
Crockpot Vegan Chili
- Author: Happy Healthy Mama
- Total Time: 4 hours 30 mins
- Yield: 8–10 servings
Description
This Crockpot Vegan Chili is loaded with nutrition and bold flavor. It’s thick and satisfying, naturally plant-based, and great for feeding a crowd or meal-prepping. The combination of three beans and vegetables makes a balanced, protein-rich dish with a comforting texture and a bright spice profile.
Ingredients
- 1–2 tablespoons avocado oil (or oil of choice)
- 1 yellow onion, medium, diced
- 1–2 carrots, medium, diced
- 2 celery stalks, medium, diced
- 1 green bell pepper, medium, diced
- 1 medium sweet potato, diced (peeling optional)
- 1 jalapeño pepper, diced (remove seeds for less heat, or omit for mild chili)
- 3–4 cloves garlic, minced
- 2 teaspoons ancho chili powder (use 1 teaspoon for milder flavor)
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1/4 cup chia seeds
- 32 ounces vegetable stock
- 1 (6-ounce) can tomato paste
- Salt and pepper, to taste
- Optional toppings: avocado, fresh cilantro, sliced jalapeño peppers
Instructions
- Heat the oil over medium heat in a stovetop-safe slow cooker insert, Instant Pot, or large pot. Season the diced onion, carrots, and celery with salt and pepper and sauté for about 10 minutes, until softened and fragrant.
- Add the diced bell pepper, sweet potato, jalapeño, minced garlic, and all the spices (ancho chili powder through cinnamon). Sauté another 4–5 minutes to bloom the spices and soften vegetables.
- Stir in the black beans, pinto beans, kidney beans, fire-roasted tomatoes, chia seeds, vegetable stock, and tomato paste. Mix thoroughly to combine.
- Transfer to the slow cooker if necessary and cook on high for 3–4 hours or on low for 6–7 hours, until the sweet potato is tender and flavors are melded.
- Taste and adjust salt and pepper as needed. If you prefer a thicker chili, cook a bit longer uncovered or mash a small portion of the beans into the pot.
- Serve hot with optional toppings such as sliced avocado, fresh cilantro, or extra jalapeño. Enjoy!
- Prep Time: 30 mins
- Cook Time: 4 hours
- Category: Crock-Pot
Nutrition
- Calories: 189
- Sugar: 5.7 g
- Sodium: 224.5 mg
- Fat: 4.2 g
- Carbohydrates: 29.7 g
- Protein: 8.4 g
This post was originally published in 2016 and updated with new photos and a video in October 2019.