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
• Pinto Beans
• White Beans
• Onion
• Bell Pepper
• Corn
• Garlic
• Crushed Tomatoes
• Diced Tomatoes with Green Chiles
• Seasonings: chili powder, cumin, paprika, salt, pepper, oregano

How To Make The Best Crockpot Vegan Chili 

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, and onion to the pot. Cook 5-7 minutes or until the vegetables are soft. Add the garlic and cook an additional minute. Turn off the pressure cooker.
2. Pour in the water. Deglaze the bottom of the Instant Pot by using a wooden spoon to scrape the bottom of pot to remove any bits that stuck to it.
3. Add the red kidney beans, pinto beans, white beans, corn, chili powder, cumin, salt, paprika, oregano, and pepper to the pressure cooker. Stir to mix well. Pour crushed tomatoes and diced tomatoes with green chiles on top. DO NOT STIR.
4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.

What Type Of Beans To Use

This vegan chili recipe calls for 3 types of canned beans: red kidney beans, pinto beans, and white beans. Using canned beans means that the beans are already cooked. Drain & rinse the beans before adding them to the slow cooker. For the white beans, I left the ingredient generic on purpose. The type of canned white bean does not matter whether it be great northern beans, cannellini  beans, or navy beans. What you see here are great northern beans. 

Homemade Chili Seasoning

You know I’m all about homemade seasonings. This recipe uses my go-to homemade chili seasoning blend. I pretty much use it or a version of it in all of my chili recipes. It includes the usual chili ingredients: chili powder, cumin, salt, paprika. There’s a small kick in the seasonings. Paired with the Buffalo sauce, this chili is on the spicy side! 

FAQs & Tips

• I do not recommend using dry beans for this recipe. 
• Great creative with the beans! Don’t like pinto beans? Substitute black beans instead!
• Garnish the best crockpot vegan chili with your favorite toppings for serving. Suggestions include fresh cilantro, diced avocado, green onions, vegan cheese, and chopped herbs like chives.
•  Let leftover chili cool before packing it away. Store the leftovers in the frig for up to 4 days or the freezer for 3 months. 
• I used a  6-quart slow cooker / Instant Pot for this recipe.

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

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, and onion to the pot. Cook 5-7 minutes or until the vegetables are soft. Add the garlic and cook an additional minute. Turn off the pressure cooker.
2. Pour in the water. Deglaze the bottom of the Instant Pot by using a wooden spoon to scrape the bottom of pot to remove any bits that stuck to it.
3. Add the red kidney beans, pinto beans, white beans, corn, chili powder, cumin, salt, paprika, oregano, and pepper to the pressure cooker. Stir to mix well. Pour crushed tomatoes and diced tomatoes with green chiles on top. DO NOT STIR.
4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.

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