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The Best Crockpot Vegan Chili

overhead shot of cooked the best crockpot vegan chili in a black slow cooker garnished with cilantro
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5 from 7 reviews

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

Units Scale
  • 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

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.

Find it online: https://fitslowcookerqueen.com/crockpot-vegan-chili/

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