There is nothing quite like a warm, hearty bowl of chili to comfort your soul on a chilly day, and this Easy Vegan Chili Recipe (Slow Cooker) truly hits the spot. It’s packed with wholesome ingredients like black beans, quinoa, colorful bell peppers, and just the right kick of spices to create layers of flavor that develop beautifully over slow cooking. Whether you’re a seasoned plant-based eater or just looking to add more vibrant, nourishing meals to your week, this recipe is a game changer. It’s simple to prepare, uses accessible ingredients, and the slow cooker does all the magic, delivering a rich, satisfying chili that’s both filling and nourishing.

Easy Vegan Chili Recipe (Slow Cooker) Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this chili comes from its straightforward yet thoughtfully chosen ingredients. Each item brings something unique to the table, whether it’s heartiness, freshness, or a punch of spice. Let’s explore what you’ll need to create this delicious, slow-simmered feast.

2 1/2 cups vegetable broth: Provides a flavorful, savory base and keeps the chili beautifully moist during cooking.
1/2 cup uncooked quinoa: Adds extra protein and a lovely chewy texture that complements the beans perfectly.
15 oz black beans (1 can, drained and rinsed): Essential for hearty protein and fiber, giving the chili its rich, filling body.
14 oz canned diced tomatoes (do not drain): Brings brightness and a touch of sweetness that balances the spices wonderfully.
1/4 cup chopped red bell pepper: Adds a pop of color and a subtle sweetness to the dish.
1/4 cup chopped green bell pepper: Contributes a crisp, fresh flavor and enhances the chili’s texture.
1 medium carrot (diced): Offers natural sweetness and a bit of crunch to contrast the beans.
1/2 cup corn kernels: Gives bursts of sweetness and a pleasing pop with each bite.
1/2 onion (chopped): Builds a deep, savory flavor base essential to a great chili.
3 cloves garlic (minced): Brings aromatic warmth and depth that beautifully rounds out the chili’s profile.
1/2 small chili pepper: Adds just the right amount of heat to wake up your taste buds without overwhelming them.
2 teaspoons chili powder: The backbone spice that provides smokiness and earthiness critical to classic chili flavor.
1/4 teaspoon cayenne pepper: Kicks up the spice level subtly for those who love a little extra heat.
1 1/2 teaspoons sea salt: Enhances all the natural flavors and balances the dish perfectly.
1 teaspoon ground black pepper: Adds mild pungency that complements the chili’s savory notes.
1 teaspoon ground cumin: Introduces a warm, nutty spice that’s indispensable in chili recipes.
1 teaspoon oregano: Lends an herbaceous, slightly peppery hint that ties the ingredients together.

How to Make Easy Vegan Chili Recipe (Slow Cooker)

Step 1: Combine the Base Ingredients

Start by adding the vegetable broth, uncooked quinoa, black beans, and canned diced tomatoes into your slow cooker. Give everything a good stir to combine these foundational ingredients evenly. This mix forms the flavorful and nourishing base for your chili, with the quinoa soaking up the broth to become tender and hearty.

Step 2: Add the Vegetables and Aromatics

Next, toss in the chopped red and green bell peppers, diced carrot, corn kernels, chopped onion, and minced garlic. These veggies bring vibrant color and layered textures to the chili. Stir them gently to distribute the ingredients throughout the mixture, ensuring your slow cooker warms every bite with goodness.

Step 3: Season Your Chili

Sprinkle in the chili powder, cayenne pepper, sea salt, black pepper, cumin, oregano, and the finely chopped chili pepper. Mix everything thoroughly, so the spices coat every nook and cranny. This step is where your chili really begins to develop that signature warmth and bold flavor that make it so comforting.

Step 4: Slow Cook to Perfection

Cover your slow cooker and set it to high for 2 1/2 to 3 hours or low for 5 to 6 hours. For a chili with a bit more liquid, go for the shorter high setting or the lower end of the low setting. Prefer a thicker consistency? Opt for the longer cooking time. Keep an eye on it as it finishes, tasting and adjusting as needed. The slow cooking time lets all the flavors meld into a rich, cohesive bowl of chili love.

Step 5: Final Taste and Adjustments

When the cooking time is up, give your chili a taste to check if it needs more salt or extra heat. If it feels too thick, simply stir in more vegetable broth. This step ensures your Easy Vegan Chili Recipe (Slow Cooker) fits your personal taste and desired texture perfectly.

How to Serve Easy Vegan Chili Recipe (Slow Cooker)

Garnishes

One of the best parts of this Easy Vegan Chili Recipe (Slow Cooker) is how wonderfully it takes toppings. Try vegan sour cream for creaminess, diced avocado for a smooth richness, chopped scallions for freshness, or vegan cheese to add a melty indulgence. A sprinkle of shredded carrots can add an unexpected crunch and extra color for a beautiful presentation.

Side Dishes

To make your meal even more special, pair this chili with warm cornbread, a crunchy side salad, or tortilla chips for scooping up every last delicious bite. Each side offers a contrasting texture that complements the chili’s hearty and silky nature.

Creative Ways to Present

For a fun twist, serve this chili over warm baked potatoes or sweet potatoes. You can also turn it into a chili-topped taco bowl with rice and fresh veggies for a vibrant, customizable meal. No matter how you serve it, this Easy Vegan Chili Recipe (Slow Cooker) shines with warmth and flavor.

Make Ahead and Storage

Storing Leftovers

This chili keeps beautifully in the refrigerator for 3 to 4 days when stored in an airtight container. Its flavors actually deepen as it rests, making leftovers even more delightful the next day.

Freezing

If you want to prep chili in advance or save leftovers beyond a few days, this recipe freezes wonderfully. Portion it out into freezer-safe containers, and it will stay fresh for up to 3 months. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat your chili gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions for a quick lunch or dinner. If it has thickened too much, add a splash of vegetable broth to loosen it up.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! While quinoa adds great protein and texture, you can substitute brown rice, barley, or even bulgur if you prefer. Just adjust the cooking time slightly depending on the grain.

Is this chili spicy? Can I make it milder?

This Easy Vegan Chili Recipe (Slow Cooker) has a mild to medium heat level thanks to the chili powder and cayenne. If you want it milder, simply reduce or omit the cayenne and chili pepper.

Can I use dried beans instead of canned?

You can, but you’ll want to soak and cook them beforehand. Using canned beans keeps this a super quick, no-fuss recipe because the slow cooker time is calibrated for pre-cooked beans.

Can this recipe be made on the stovetop?

Definitely! Cook all the ingredients in a large pot over medium heat, simmering for about 45 minutes until the quinoa is tender and the flavors meld. Stir occasionally and add broth as needed.

What are some good toppings for vegan chili?

Great vegan toppings include avocado slices, vegan sour cream, chopped cilantro, fresh scallions, and shredded vegan cheese. Nuts like toasted pumpkin seeds can also add a satisfying crunch.

Final Thoughts

This Easy Vegan Chili Recipe (Slow Cooker) is beyond comforting, nourishing, and just downright delicious. It’s the kind of meal you’ll want to turn to again and again, whether for busy weeknights or whenever you crave a wholesome, flavorful bowl of kindness on a plate. Give it a try—you won’t regret filling your home with the rich aromas and bright flavors of this slow cooker marvel!

Easy Vegan Chili Recipe (Slow Cooker) Recipe

★★★★★

4.9 from 8 reviews

Author: Zoe
Total Time: 2 hours 45 minutes to 3 hours 15 minutes (high) or 5 hours 15 minutes to 6 hours 15 minutes (low)
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A hearty and flavorful easy vegan chili recipe made in a slow cooker, packed with quinoa, black beans, vegetables, and warming spices. Perfect for a nutritious and satisfying plant-based meal that can be made with minimal effort and ideal for busy weeknights.

Instructions

Combine Base Ingredients: Add the vegetable broth, uncooked quinoa, black beans, and canned diced tomatoes with their juices into the slow cooker. Stir thoroughly to combine all the liquid and grains evenly.
Add Vegetables and Aromatics: Incorporate the chopped red and green bell peppers, diced carrot, corn kernels, chopped onion, minced garlic, and half a small chili pepper into the mixture. Stir well to distribute the vegetables throughout the base.
Season the Chili: Add chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and oregano to the slow cooker. Stir a few times to ensure spices are evenly mixed with the vegetables and beans.
Slow Cook: Cover the Crockpot™ and set to high heat for 2 1/2 to 3 hours, or low heat for 5 to 6 hours. Monitor the chili during the last 30 minutes on high or last hour on low to achieve your preferred consistency—shorter cooking time yields more liquid; longer results in thicker chili.
Adjust Seasoning: Once cooking is complete, taste the chili and adjust salt and heat levels if necessary. If desired, add additional vegetable broth to reach your preferred soupiness.
Serve with Toppings: Spoon chili into bowls and garnish with your favorite toppings such as vegan sour cream, sliced avocado, scallions, vegan cheese, or shredded carrots for added flavor and texture. Enjoy your wholesome vegan chili!

Notes

Rinsing canned black beans reduces sodium content and improves flavor.
Adjust the cayenne pepper based on your preferred spice level.
Quinoa adds protein and thickens the chili; do not rinse before adding to retain nutrients.
For a chunkier chili, increase the quantity of bell peppers and corn.
Leftovers keep well refrigerated for up to 4 days and freeze excellently for up to 3 months.
Serve with cornbread or over rice for a complete meal.
Optional toppings add extra flavor and creaminess without dairy products.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes to 3 hours (high) or 5 to 6 hours (low)
Category: Main Course, Soup, Stew
Method: Slow Cooker
Cuisine: American