Hearty Crockpot Vegan Chili
6 h 20 min
|
easy
|
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This slow cooker vegan chili is bold and smoky, built on fire-roasted tomatoes, garlic, and tamari umami with a proper spice blend, so it eats like a hearty soup that actually satisfies.
Perfect for weeknights, game day, or meal prep, and no bland beans on my watch, so pile on the garnishes and let the pot do the work while you handle life.
Ingredients (6 servings)
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Ingredients for the Chili Base:
- 2 Tbsp olive oil olive oil
- 1 large yellow onion, diced yellow onions 0.21 lb large
- 1 red bell pepper, diced red bell pepper 1 ct
- 1 green bell pepper, diced green bell pepper 1 ct
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 medium carrot, finely chopped carrots 0.11 lb medium
- 1 fresh celery rib, finely chopped fresh celery 1.33 oz
- 1 Tbsp tomato paste tomato paste 0.5 oz
- 2 cans (14.5 oz each) fire-roasted diced tomatoes fire-roasted diced tomatoes 2 cans (14.5 oz each)
- 2 Tbsp tamari tamari 1 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp pure maple syrup pure maple syrup 0.33 Tbsp
- 1½ cups vegetable broth vegetable broth 0.75 lb
Ingredients for the Beans & Corn:
- 1 can (15 oz) black beans, drained, rinsed black beans 14.93 oz (15 oz)
- 1 can (15 oz) kidney beans, drained, rinsed red kidney beans 14.93 oz (15 oz)
- 1 cup canned corn canned sweet corn kernels 9.09 oz
Ingredients for the Spice Blend:
- 2 Tbsp chili powder chili powder 0.5 oz
- 2 tsp smoked paprika smoked paprika 0.17 oz
- 2 tsp ground cumin ground cumin 0.17 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp ground coriander ground coriander seeds 0.07 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ½ tsp chipotle chili powder chipotle chili powder 0.05 oz
- 1¼ tsp kosher salt (adjust to taste) kosher salt 0.16 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients Optional Garnishes:
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- 1 lime, wedges lime 1 ct
- 1 avocado, sliced avocado 1 ct
- 1 cup vegan sour cream vegan sour cream 8 oz
- ½ red onion, diced red onion 0.5 ct
- hot sauce hot sauce
How to Make Hearty Crockpot Vegan Chili
-
Prep the aromatics
Dice the onion and bell peppers, and finely chop the carrot and celery so they melt into the sauce.
Rinse and drain the black beans and kidney beans, and set the corn aside.
Measure the spice blend so you can move fast once the heat is on.
-
Sauté for deeper flavor
Heat the olive oil in a large skillet over medium heat until it shimmers.
Add onion, peppers, carrot, and celery with a pinch of salt, and cook until softened and lightly golden, about 6 to 8 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
-
Bloom tomato paste and spices
Add the tomato paste to the skillet and cook, stirring, until it darkens to brick red, about 2 minutes.
Sprinkle in chili powder, smoked paprika, cumin, oregano, coriander, cinnamon, chipotle powder, salt, and pepper, and toast 30 to 60 seconds until your kitchen smells like you mean business.
-
Deglaze and build the base
Pour in tamari, apple cider vinegar, and maple syrup to deglaze, scraping up any browned bits.
Add the vegetable broth and bring to a simmer.
Stir in the fire-roasted tomatoes with their juices.
-
Load the slow cooker
Transfer the skillet mixture to the slow cooker and stir to combine.
Cover and cook on LOW for 6 hours for maximum flavor and a rounded finish.
If you are impatient, cook on HIGH for about 3 hours, but keep an eye on thickness.
-
Add beans and corn at the right time
Stir in the black beans, kidney beans, and corn during the last 60 minutes on LOW or the last 30 minutes on HIGH so they stay intact and bright.
Taste and adjust salt now that the beans are in the pot.
-
Dial in texture and seasoning
If the chili is too loose, mash a cup of beans against the side of the pot or simmer uncovered for 15 minutes.
For extra body, stir in 1 to 2 tablespoons fine cornmeal or crushed tortilla chips and simmer 5 minutes.
Finish with a squeeze of lime to wake it up and adjust salt until the flavors pop.
-
Garnish and serve
Ladle into bowls and top with cilantro, avocado, diced red onion, vegan sour cream, and hot sauce as you like it.
Serve with warm rice or cornbread because we are not making soup here.
Substitutions
- Tamari -> Soy sauce or coconut aminos
- Soy sauce brings similar umami and salinity, while coconut aminos offer a slightly sweeter, lower-sodium vibe that keeps the chili vegan and savory.
- Black and kidney beans -> Pinto beans or brown lentils
- Pinto beans give a creamy, silky texture and mild flavor, while brown lentils add earthiness and thicken the chili as they cook without turning mushy.
- Chipotle powder -> Canned chipotle in adobo, minced
- A minced canned chipotle delivers deeper smoke and a touch of tangy heat, creating a rounder, more complex backbone to the chili.
Tips
- Bloom your spices like you mean it
- Toasting spices in oil with tomato paste unlocks fat-soluble flavor compounds and prevents that raw, dusty taste.
- Control condensation for thicker chili
- Lay a clean kitchen towel over the slow cooker before covering to catch drips, keeping it taut and clear of the exterior so moisture does not thin your pot.
- Use acid and sweet in balance
- Apple cider vinegar and a kiss of maple make the tomatoes taste sweeter and brighter without turning the chili sugary.
- Salt in layers, taste at the end
- Season aromatics lightly, then recheck after adding beans and at the finish because canned beans and tamari shift salinity.
- Texture insurance with cornmeal or tortillas
- Fine cornmeal or crushed tortilla chips swell and suspend liquid, giving body without dulling flavor, and they keep it vegan.
- Make-ahead magic
- Chili is better the next day as flavors marry, so cool fast, store in glass containers, and reheat gently with a splash of broth if needed.
Nutrition Facts *
| Energy | 352 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 10 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 17 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chili is watery, how do I fix it?
- Uncover and simmer to reduce, mash some beans for starch, or stir in a tablespoon of cornmeal or crushed tortilla chips and cook 5 minutes until thick.
- Can I cook this on HIGH instead of LOW?
- Yes, cook about 3 hours on HIGH, adding beans and corn in the last 30 minutes, but expect a slightly less developed flavor than the slow 6 hours on LOW.
- Do I have to sauté first?
- You can dump and go, but sautéing caramelizes sugars and blooms spices for a richer chili, and it prevents that tinny tomato taste.
- It is too spicy, how can I calm it down?
- Stir in more tomatoes or broth, add a touch of maple, and finish with vegan sour cream and avocado to soften the heat.
- Can I use dried beans instead of canned?
- Yes, but cook them separately to tender first and boil red kidney beans vigorously for 10 minutes to neutralize lectins, then add to the slow cooker for the final hour.
- The flavor tastes flat, what should I add?
- Add a pinch of salt, a squeeze of lime, and a splash of tamari, tasting after each, until it hits that savory, bright sweet spot.
Serving Suggestions
Bowl this up with warm cornbread or spoon it over rice, then finish with cilantro, lime, and a dollop of vegan sour cream for that creamy-cool contrast.
For a bolder vibe, fold in a teaspoon of cocoa powder or espresso at the end, or swap the corn for charred kernels and the bell peppers for fire-blistered poblanos to deepen the smoke.
More pairings:
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