Vegan Chili (Slow Cooker)

By Jessica Hylton -

This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!

ladle spooning some chili out of a slow cooker of chili

Thanks to Crockpot™ for sponsoring this blog post!  Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

I’ve been making this chili for my family from before I even went vegan, and that in and of itself is a testament to how delicious (and requested!) it is! Time and time again, after a single spoonful when it’s done, I hear a satisfying “ahh”. This Vegan Chili uses some simple pantry ingredients to make a hearty and delightful meal that you and your family will also be looking forward to. And if it’s just you, this freezes so beautifully too! Read on for more on that. It’s also an incredible option for serving at Thanksgiving or any holiday occasion this year.

ladle taking some chili out of a Crockpot zoomed out shot

Speaking of holiday occasions – how is that looking for you this year? I know things look a bit different for everyone this year. If you’re participating in a virtual Friendsgiving/Zoomsgiving (I am for one of them!) this is such a cool option to show up with! Let me know how you’re adjusting this year! 

You may remember me mentioning  Crockpot MyTime™ 6-QT. Programmable Slow Cooker in my Mushroom Wild Rice Soup recipe last month. Firstly, you guys LOVED that dish and I love seeing all your photos to this day about it! I’m using that  Crockpot MyTime™ 6-QT. Programmable Slow Cooker today again for this Vegan Chili! 

I’ve been using it for a while and on a few different recipes, and needless to say, I’m in love. Not only do I love the size, I love the fact that it fits into your lifestyle. If you love prepping dinner in advance (AGAIN, teach me your ways!) – YOU tell it what time you want to have dinner, and your Crockpot™ does the rest. This is so ingenious for meal prepping or if you have specific meal times that you want to fit into. If you want to be able to set a manual cooking time though, no worries, your Crockpot™ also easily caters to the traditional “HIGH” or “LOW” settings.

For this Chili, either option is up to you. Which is pretty much the way life should be right?!

Notes on the Ingredients:

ingredients for chili

Uncooked Quinoa – be sure to use uncooked quinoa since it’ll soak up your veggie broth and add to the texture

Black Beans – feel free to swap this for pinto or kidney beans, or any of your favourite kind of beans

Diced Tomatoes – I prefer using canned tomatoes here because it’s way easier, but you can use regular tomatoes. I would recommend juicy and fresh tomatoes, so they have a similar amount of liquid as canned diced tomatoes.

How to Make Easy Vegan Chili (Step by Step Instructions)

step by step shots showing the making of vegan chili

Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

step by step shots showing the making of vegan chili

Next add the peppers, carrot, corn, onion and garlic, and stir.

step by step shots showing the making of vegan chili

Then add the rest of the seasonings and stir a few times to combine.

Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option. Taste when finished, and add any more salt or heat if needed.

After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!

Expert Tips & FAQ

  • Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
  • Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
  • If you want an extra creamy chili, you can blend a cup of it at the end in a blender, then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
  • I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
  • Feel free to make this your OWN! You can leave the corn out, try two different types of beans – the options are endless!

How to Serve – I would suggest trying to my vegan sour cream to serve on top with a few slices of avocado!

More Crockpot Recipes

Enjoy friends! If you make this Easy Vegan Chili Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

ladle spooning some chili out of a slow cooker of chili

Easy Vegan Chili Recipe (Slow Cooker)

This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings
Course Dinner
Cuisine American
Ingredients
  • 2 1/2 cups vegetable broth
  • 1/2 cup uncooked quinoa
  • 15 oz black beans (1 can of black beans) drained and rinsed
  • 14 oz canned diced tomatoes do not drain
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 medium carrot diced
  • 1/2 cup corn kernels
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1/2 small chili pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
Instructions

Instructions

  • Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
  • Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  • Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
  • Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
  • After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!

Video

NOTES
Expert Tips and FAQ
  • Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the chili.
  • Be sure to stir everything together well. Since you want to let your Crockpot™ do its thing without disturbing it, you want to ensure all your veggies and seasonings are properly mixed so they all cook together perfectly.
  • If you want an extra creamy chili, you can blend a cup of it at the end in a blender, then stir it back in. This is a method I love to do in many of my soups, and it works well with chili too!
  • I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
  • Feel free to make this your OWN! You can leave the corn out, try two different types of beans – the options are endless!
    How to Serve – I would suggest trying to my vegan sour cream to serve on top with a few slices of avocado!
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    If you try this Vegan Chili with Quinoa and Black Beans please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

    Nutrition

    Calories: 192kcal | Carbohydrates: 37g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 1115mg | Potassium: 582mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2470IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 3mg
    by Jessica

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    Recipe Rating




    172 comments

    1. Tina says:

      5 stars
      This recipe is the best! It’s also perfect as taco filling, just let it get nice and thick!!!! People may not think they like all those veggies in tacos but I promise they will be pleasantly surprised!!!

    2. Mark says:

      5 stars
      Just a fantastic recipe! I made this vegan chili longside a chili containing meat for a gathering pre-COVID, (This review is literally years late.), and the vegan version was gone before I even got a bowl! Amazing go-to for a potluck or for lunches. Thank you!

    3. Fantasia H. says:

      The BEST chili we’ve ever had!!! Thank you queen!

      • Gavin | Jessica in the Kitchen says:

        Thanks so much Fantasia! We really appreciate it.

    4. Alison Branney says:

      5 stars
      Just prepped this, will be using a smart plug to switch the slow cooker on in the early hours of tomorrow morning then it’ll be ready in time for Sunday lunch, will serve with rice & additional veggies.

      Second time I’m making this as it was so delicious the first time!

      Added two tins of black beans, because why not & the carrot out as I’m not keen on them!

      Worth noting that chilli powder in the UK is different than the US therefore I always adjust, I’ve added 1 teaspoon of chilli powder & skipped the cayenne.

      Thanks so much for the recipe, will be taking a look at your other recipes & I’m sure I’ll be trying a few.

      • Gavin | Jessica in the Kitchen says:

        Oh wow awesome idea with the smart plug Alison! Thanks so much for reading, and we’re so happy that you liked it!

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