Hearty Crockpot Vegan Chili

6 h 25 min | easy | low-fat, vegan

Overhead view of a black slow cooker filled with thick vegan chili—tomato-red with kidney beans, corn, and diced peppers—topped with scattered fresh cilantro on a white marble surface.

Recipe by Eunice Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
25 min	6 h	6 h 25 min

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Introduction

This slow cooker vegan chili is thick, cozy, and loaded with beans, veggies, and smoky spices that warm you right up.

It’s the perfect hearty soup for game day, busy weeknights, or any time you want a fuss-free, set-it-and-forget-it meal.

Fire-roasted tomatoes, chipotle powder, and a touch of maple syrup give this chili a deep, complex flavor that tastes slow-simmered all day.

Three white bowls of hearty vegan chili on a light marble surface; the front bowl is in focus, showing a thick tomato-based chili with kidney and black beans, corn, red pepper pieces, and a cilantro garnish, with two blurred bowls behind.

How to Make Hearty Crockpot Vegan Chili

Prep mode (keeps screen active)

Prep the slow cooker and chop vegetables

Lightly grease the inside of your slow cooker with cooking spray for easier cleanup.
Dice the onion and bell peppers, then finely chop the carrot and celery so they soften evenly while cooking.
Mince the garlic and set all the prepped vegetables aside in separate small bowls if that feels organized.
Bloom the spices in a skillet

Heat the olive oil in a large skillet over medium heat until it shimmers but does not smoke.
Add the onion, carrot, celery, and bell peppers and cook, stirring often, until the vegetables start to soften.
Stir in the garlic and cook for one minute until fragrant so it does not burn or turn bitter.
Add the tomato paste and cook, stirring, for another minute to caramelize it and deepen the tomato flavor.
Sprinkle in the chili powder, smoked paprika, cumin, oregano, coriander, cinnamon, chipotle powder, salt, and black pepper.
Cook the spices with the vegetables for thirty to sixty seconds until very fragrant to bloom the flavors.

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Load the slow cooker with the base ingredients

Transfer the sautéed vegetable and spice mixture into the slow cooker, scraping the skillet so you capture every bit.
Pour in the fire-roasted diced tomatoes with their juices, vegetable broth, tamari, apple cider vinegar, and maple syrup.
Stir everything together until the liquid and vegetables look well combined and the spices seem evenly distributed.
Add the beans and corn

Add the drained and rinsed black beans and kidney beans to the slow cooker, then scatter in the corn kernels.
Gently fold the beans and corn into the tomato base so they stay mostly whole and do not mash.
Slow cook the chili

Cover the slow cooker and cook on low for six to eight hours or on high for three to four hours.
Stir the chili once or twice during cooking if you are home, which helps prevent sticking along the sides.
The chili is ready when the vegetables are very tender, the beans taste creamy, and the broth looks thickened.

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Adjust seasoning and texture

Taste the chili and add more salt, chipotle powder, or chili powder if you want extra heat or deeper flavor.
If the chili seems too thick, stir in a splash of vegetable broth or water until it reaches your favorite consistency.
If it feels thin, remove the lid and cook on high for fifteen to twenty minutes to let extra liquid evaporate.
Garnish and serve

Ladle the hot chili into bowls and let everyone add their favorite garnishes like cilantro, red onion, and avocado.
Offer lime wedges, vegan sour cream, and hot sauce at the table so people can customize each bowl.

White bowl of hearty vegan chili with kidney beans, black beans, diced tomatoes, and corn, topped with fresh cilantro; a slow cooker is blurred in the background on a marble counter.

Substitutions

Tamari -> soy sauce or coconut aminos: Use an equal amount of low-sodium soy sauce if you are not gluten-free, or coconut aminos if you are. Both options keep the chili savory and balanced while matching tamari's salty depth.
Black beans or kidney beans -> pinto beans or chickpeas: Swap any can of beans for pinto beans or chickpeas using the same drained amount listed in the recipe. The texture stays hearty, and chickpeas add a slightly nutty bite that tastes great with the smoky spices.
Corn -> diced sweet potato: Replace the corn with one heaping cup of small sweet potato cubes for a corn-free but still colorful chili. Sweet potato adds gentle sweetness and makes the chili even more filling without changing the seasonings.

Overhead view of a slow cooker insert filled with vegan chili—tomato-red broth with kidney and black beans, diced bell peppers, and corn—topped with scattered fresh cilantro on a white marble surface.

Tips

Use the right slow cooker size: A four to six quart slow cooker works best for this batch, leaving room for simmering without overflowing. If your slow cooker is larger, watch the chili near the end since it can reduce a bit faster.
Toast spices briefly, but do not burn them: Blooming the spices in oil wakes up their flavor so the chili tastes richer than a dump-and-go version. If you smell sharp bitterness or see dark smoking spots, remove the pan from heat and stir quickly.
Give the chili time to rest: Chili tastes even better after it sits for fifteen minutes because the starches thicken and the flavors settle. For the best flavor, chill overnight and reheat the next day, like classic next-day chili pots.
Adjust heat without ruining the balance: To make it spicier, add extra chipotle powder or hot sauce at the end, then simmer a few minutes. To tame heat, stir in more maple syrup, a squeeze of lime, or a spoonful of vegan sour cream.
Freeze in flat portions for easy meals: Cool the chili completely, then freeze in labeled freezer bags laid flat so the portions stack easily. Thaw overnight in the fridge or under cold water, then reheat gently on the stove or in the microwave.

Nutrition Facts ^*

Energy	361	kcal
Protein	15	g
Total Fat	10	g
Carbohydrates	50	g
Dietary Fiber	17	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this chili without using a skillet first?: Yes, you can add everything directly to the slow cooker if you need a true dump-and-cook recipe. The flavor will be a little lighter because the onions, tomato paste, and spices will not caramelize first. Use the sauté setting on a multi-cooker if you want the best flavor without dirtying an extra pan.
What if my chili turns out too thick?: Stir in vegetable broth or water a little at a time until the chili loosens to your favorite texture. Check the seasoning again afterward, since extra liquid can mute salt and spice levels slightly.
How can I keep the beans from getting mushy in the slow cooker?: Use canned beans that are not overly soft, and rinse them well so extra starch does not cloud the broth. Cook on low instead of high whenever possible, since gentler heat helps beans hold their shape. Avoid stirring too often or too aggressively, which can break the beans and thicken the chili more than desired.
Can I cook this chili on the stove instead of a slow cooker?: Yes, use a large heavy pot or Dutch oven and follow the same sautéing steps in that pot. After adding liquids and beans, bring the chili to a gentle simmer and cook uncovered for about forty minutes. Stir occasionally and add splashes of broth if the pot starts looking too dry before the vegetables soften.
How long will leftovers keep, and how should I store them?: Store cooled chili in airtight containers in the fridge for four to five days. For longer storage, freeze portions for up to three months and reheat straight from frozen or after thawing.