The Best Crockpot Vegan Chili

Here’s my recipe for the best crockpot vegan chili. Using three types of beans and a homemade chili seasoning, this meatless twist on a classic chili recipe will impress even the biggest meat eaters. Whether you are vegan or looking to incorporate more meat-free meals into your diet, this recipe is a winner. Instructions to make this easy chili in the Instant Pot are also included. 

Ingredients For Crockpot Vegan Chili

• Red kidney beans: Kidney beans have a firm texture that holds up well during slow cooking. Drain and rinse the beans before adding them to the slow cooker.
• Pinto beans: Pinto beans become soft and creamy as they cook, giving the chili a hearty texture.
• White beans: Great northern beans, cannellini beans, or navy beans may be used. Drain and rinse the beans before adding them to the recipe.
• Crushed tomatoes: Crushed tomatoes create the thick tomato base for the chili.
• Diced tomatoes with green chiles: These tomatoes add texture and a mild kick. Do not drain them before adding them to the chili.
• Onion and bell pepper: These vegetables add flavor, texture, and color. Any color bell pepper may be used.
• Corn: Use frozen corn or drained canned corn. There is no need to thaw frozen corn before adding it to the slow cooker.
• Garlic: Fresh minced garlic adds another layer of savory flavor.
• Chili seasonings: Chili powder, cumin, paprika, oregano, salt, and black pepper create an easy homemade chili seasoning without using a packaged mix.
• Oil: Oil is only needed for sautéing the vegetables when preparing the chili in the Instant Pot.
• Water: Water provides the liquid the Instant Pot needs to reach pressure. It is not needed for the slow cooker version.

How To Make The Best Crockpot Vegan Chili 

Slow Cooker

1. Add the red kidney beans, pinto beans, white beans, crushed tomatoes, diced tomatoes with green chiles, onion, bell pepper, corn, garlic, chili powder, cumin, salt, paprika, oregano, and black pepper to the slow cooker. Stir until well combined.
2. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
3. Stir well before serving. Taste and add additional salt or pepper if needed.

Instant Pot

1. Turn on the pressure cooker and select sauté. When hot, add the oil, bell pepper, and onion. Cook for 5 to 7 minutes or until the vegetables begin to soften. Add the garlic and cook for an additional minute. Turn off the pressure cooker.
2. Pour in the water. Deglaze the bottom of the pot by scraping it thoroughly with a wooden spoon to remove any browned pieces.
3. Add the red kidney beans, pinto beans, white beans, corn, chili powder, cumin, salt, paprika, oregano, and black pepper. Stir until combined.
4. Pour the crushed tomatoes and diced tomatoes with green chiles over the ingredients. Do not stir.
5. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
7. Open the lid and stir well. The chili will thicken slightly as it sits.

Why You Will Love This Recipe

• Easy to prepare: Add the ingredients to the slow cooker, stir, and let the appliance do the work.
• Hearty and filling: Three types of beans give this meatless chili plenty of substance and plant-based protein.
• Made with pantry staples: Most of the ingredients are canned goods, vegetables, and seasonings you may already have.
• Homemade chili seasoning: The recipe uses a simple blend of individual spices rather than a packaged seasoning mix.
• Naturally vegan: This satisfying chili does not require meat, dairy, or meat-based broth.
• Easy to customize: Change the beans, adjust the seasonings, or add more vegetables based on what you have available.
• Great for meal prep: Vegan chili stores, freezes, and reheats well, making it perfect for preparing ahead.

FAQs & Tips

What makes this chili vegan?

Traditional chili is commonly prepared with ground beef or another type of meat. This vegan chili uses three types of beans to create a hearty texture without meat or animal-based ingredients. The recipe also does not require beef or chicken broth. The crushed tomatoes, diced tomatoes with green chiles, and vegetables provide enough liquid for the slow cooker version. If you add toppings, use plant-based cheese, dairy-free sour cream, avocado, cilantro, green onions, or other vegan garnishes to keep the entire meal vegan.

What type of beans should you use?

This vegan chili uses canned red kidney beans, pinto beans, and white beans. The combination gives the chili different colors, flavors, and textures. The type of white bean does not matter. Great northern beans, cannellini beans, and navy beans will all work. I normally use great northern beans. Feel free to substitute your favorite canned beans. Black beans are a good replacement for pinto beans, while chickpeas can be used in place of the white beans. Regardless of the varieties you select, use three 15-ounce cans and drain and rinse the beans first.

Can you use dry beans?

I do not recommend adding uncooked dry beans directly to this recipe. Dry beans require considerably more liquid and a much longer cooking time than canned beans. The acidic tomatoes can also prevent dry beans from softening properly. If you want to use dry beans, cook them completely before beginning the recipe. Use approximately 1½ cups of cooked beans to replace each 15-ounce can.

Do you drain the diced tomatoes with green chiles?

No. Add the tomatoes and their juices to the chili. The liquid helps create the proper consistency.

Do you drain and rinse the beans?

Yes. Drain and rinse all three cans of beans before adding them to the recipe. Rinsing removes the thick canning liquid and some of the excess sodium.

Homemade chili seasoning

You know I am all about homemade seasonings. This recipe uses a simple blend of chili powder, cumin, paprika, oregano, salt, and black pepper. The individual spices provide plenty of flavor without requiring a store-bought chili seasoning packet.

Is this vegan chili spicy?

This chili has a mild kick from the chili powder and diced tomatoes with green chiles, but it is not overly spicy. The exact heat level will depend on the brands of chili powder and tomatoes you use. The diced tomatoes with green chiles add a mild kick, but I would not categorize this chili as particularly spicy. For more heat, add cayenne pepper, red pepper flakes, chopped jalapeño, or additional diced green chiles. To make a milder chili, use mild diced tomatoes with green chiles. For a spicier version, add cayenne pepper, diced jalapeño, chipotle peppers, or crushed red pepper flakes.

Can you add other vegetables?

Yes. This recipe is easy to customize with additional vegetables. Chopped zucchini, carrots, celery, mushrooms, sweet potatoes, or an additional bell pepper can be added. Keep in mind that vegetables such as zucchini and mushrooms release water as they cook. Adding a large quantity may create a thinner chili.

How to thicken this vegan chili

This chili should naturally have a thick consistency because it does not contain additional liquid in the slow cooker version. It will also continue to thicken slightly as it cools. If the chili is thinner than you prefer, remove the lid and cook it on HIGH for an additional 20 to 30 minutes. You can also mash some of the beans against the side of the slow cooker and stir them back into the chili.

Do you have to sauté the vegetables first?

You do not need to sauté the onion, bell pepper, or garlic before adding them to the slow cooker. They will soften as the chili cooks. The vegetables are sautéed for the Instant Pot version because it adds flavor and helps begin the cooking process.

Can you substitute vegetable broth for the Instant Pot water?

Yes. Low-sodium vegetable broth can replace the water in the Instant Pot version and will add extra flavor.

Can you double this recipe?

You can double the slow cooker recipe if your appliance is large enough to hold everything without being more than approximately two-thirds full. Do not double the Instant Pot recipe unless all the ingredients remain below the pressure cooker’s maximum-fill line. Beans and other foods that expand or foam should not fill the pot beyond the manufacturer’s recommended limit.

What to serve with vegan chili

This vegan chili is hearty enough to serve as a complete meal. It also pairs well with cornbread, tortilla chips, a green salad, baked potatoes, rice, or roasted vegetables. You can also spoon the chili over a baked potato or sweet potato for a more substantial meal.

Can you freeze vegan chili?

Yes. Vegan chili freezes very well. Let the chili cool completely before transferring it to a freezer-safe container or resealable freezer bag. Freeze it for up to 3 months. Thaw the frozen chili overnight in the refrigerator. Reheat it on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed.

How do you store leftovers?

Store leftover slow cooker vegan chili in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Vegan Recipes

• Roasted Tomato Soup

• Chickpea Curry

• Potato Leek Soup

• Sweet Potato Casserole

The Best Crockpot Vegan Chili

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Here’s my recipe for the best crockpot vegan chili. Using three types of beans and a homemade chili seasoning, this meatless twist on a classic chili recipe will impress even the biggest meat eaters. Whether you are vegan or looking to incorporate more meat-free meals into your diet, this recipe is a winner. Instructions to make this easy chili in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can white beans, drained and rinsed
• 28 ounces crushed tomatoes
• 10 ounces diced tomatoes with green chiles
• 1/2 cup onion, diced
• 1 bell pepper, diced
• 1 cup frozen corn or drained canned corn
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 tablespoon oil for the Instant Pot only
• 3/4 cup water for the Instant Pot only

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Instructions

Slow Cooker

1. Add the red kidney beans, pinto beans, white beans, crushed tomatoes, diced tomatoes with green chiles, onion, bell pepper, corn, garlic, chili powder, cumin, salt, paprika, oregano, and black pepper to the slow cooker. Stir until well combined.
2. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
3. Stir well before serving. Taste and add additional salt or pepper if needed.

Instant Pot

1. Turn on the pressure cooker and select sauté. When hot, add the oil, bell pepper, and onion. Cook for 5 to 7 minutes or until the vegetables begin to soften. Add the garlic and cook for an additional minute. Turn off the pressure cooker.
2. Pour in the water. Deglaze the bottom of the pot by scraping it thoroughly with a wooden spoon to remove any browned pieces.
3. Add the red kidney beans, pinto beans, white beans, corn, chili powder, cumin, salt, paprika, oregano, and black pepper. Stir until combined.
4. Pour the crushed tomatoes and diced tomatoes with green chiles over the ingredients. Do not stir.
5. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
7. Open the lid and stir well. The chili will thicken slightly as it sits.

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