slow cooker vegan chili
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4.2 from 5 votes

Slow Cooker Vegan Chili

This vegan chili is packed with flavor and loaded with protein. Let it cook all day in the slow cooker, and it's ready for dinner when you are! 
Course Main Course
Cuisine American, vegan, vegetarian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 259kcal
Author Delicious Everyday


  • 1 onion peeled and diced
  • 1 red bell pepper seeded and chopped
  • 1 jalapeno seeded and diced, optional
  • 1 clove garlic peeled and minced
  • 1 tsp chili powder
  • 15 oz black beans canned, drained and rinsed
  • 15 oz red kidney beans canned, drained and rinsed
  • 14 oz diced tomatoes canned
  • 32 oz crushed tomatoes canned
  • salt
  • black pepper
  • olive oil


  • Heat a drizzle of olive oil in a large pan, over meduim heat. 
  • Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.
  • Add garlic and chili powder, and cook for one more minute. Set aside.
  • In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
  • Cover and cook on high power in the slow cooker for four hours.
  • Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!


Other great vegan toppings are cilanto, parsley, and crushed tortilla chips.


Calories: 259kcal | Carbohydrates: 50g | Protein: 15g | Fat: 1g | Sodium: 217mg | Potassium: 1181mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 50.5mg | Calcium: 115mg | Iron: 6.4mg