Hearty & Easy Vegan Slow Cooker Chili: Your Go-To Plant-Based Comfort Food
This Vegan Chili is the epitome of comfort food – incredibly hearty, deeply flavorful, and unbelievably easy to make. With just 10 minutes of active prep time, it transforms into a rich, thick, and satisfying meal in your slow cooker, perfect for busy weeknights or stress-free meal prepping. You’ll love how filling and utterly delicious it is!
I’m thrilled to share one of my absolute favorite recipes that has been a staple in my family for years, long before I embraced a vegan lifestyle. The fact that this chili has consistently been a beloved and highly requested dish, even by non-vegans, speaks volumes about its incredible taste and satisfying nature. Every time it’s ready, after that first comforting spoonful, I hear a collective sigh of contentment – a truly heartwarming sound!
This Easy Vegan Chili leverages simple pantry ingredients to create a robust and delightful meal that your entire family will eagerly anticipate. It’s not just a dinner option; it’s a culinary experience that brings warmth and joy to the table. If you’re cooking for one or two, don’t worry – this recipe freezes beautifully, making it an excellent choice for convenient meal prep throughout the week. Read on to discover more about freezing and enjoying this fantastic dish anytime. Furthermore, its hearty and festive appeal makes it an incredible option for serving at Thanksgiving, Friendsgiving, or any holiday gathering this year.
Speaking of holiday occasions – how are you planning to celebrate this year? I know things are looking a bit different for many of us. If you’re participating in a virtual Friendsgiving or Zoomsgiving (I’m joining one!), this slow cooker vegan chili is such a fantastic dish to “show up” with. It’s easy to make in advance, travels well if you’re dropping off food to loved ones, and is universally appealing. I’d love to hear how you’re adapting your celebrations this year!
You might recall my glowing review of the Crockpot MyTime™ 6-QT. Programmable Slow Cooker from my Mushroom Wild Rice Soup recipe last month. That dish was an absolute hit, and I still adore seeing all your wonderful photos of it! Today, I’m excited to use the same incredible Crockpot MyTime™ 6-QT. Programmable Slow Cooker again for this amazing Vegan Chili. This appliance truly streamlines the cooking process, making delicious meals effortlessly.
I’ve been relying on this Crockpot model for a while now, for various recipes, and I can confidently say I’m completely enamored with it. Beyond its generous 6-quart capacity, which is perfect for family meals or batch cooking, I especially appreciate its adaptability to *your* lifestyle. For those who excel at dinner prep in advance (please, share your secrets!), the MyTime™ feature is a game-changer. You simply tell it your desired dinner time, and your Crockpot™ intelligently handles the rest, ensuring your meal is perfectly cooked and ready when you are. This functionality is pure genius for meticulous meal planners or anyone with a busy schedule and specific dining times. Of course, if you prefer traditional control, your Crockpot™ also seamlessly offers manual “HIGH” or “LOW” settings, making it incredibly versatile for all your slow-cooking needs.
For this comforting vegan chili, the choice is entirely yours. Whether you opt for the smart programmability or the classic manual settings, the Crockpot™ delivers exceptional results every time. It’s all about making life, and cooking, as easy and enjoyable as possible – which is precisely how it should be, wouldn’t you agree?
Why Slow Cooker Vegan Chili is the Best
There’s something uniquely magical about a slow cooker that elevates chili from good to absolutely phenomenal. For vegan chili, this method truly shines. The long, slow cooking process allows all the robust flavors from the vegetables, beans, quinoa, and spices to meld together beautifully, creating a depth of flavor that’s hard to achieve with quicker methods. It also ensures that your quinoa cooks perfectly, absorbing all those delicious broth flavors, and your beans become incredibly tender. Plus, the hands-off nature means you can set it and forget it, returning hours later to a kitchen filled with an irresistible aroma and a nourishing meal ready to serve.
Essential Ingredients for Your Vegan Chili
Crafting the perfect vegan chili starts with a selection of fresh, wholesome ingredients that pack a punch in both flavor and nutrition. Here’s a closer look at what you’ll need and why each component is vital:
- Uncooked Quinoa: This is a fantastic addition, serving as both a thickener and a protein-rich grain. Be sure to use uncooked quinoa as it will absorb the vegetable broth beautifully, swelling and contributing a wonderful texture to your chili. It adds substance and makes the chili incredibly filling.
- Black Beans: A staple in any hearty chili, black beans provide a creamy texture and an earthy flavor. They are also an excellent source of plant-based protein and fiber. Feel free to swap them for pinto or kidney beans, or even a mix of your favorite bean varieties, to customize the flavor and texture profile.
- Canned Diced Tomatoes: For ultimate convenience and consistent flavor, I highly recommend using canned diced tomatoes, undrained. The liquid from the can is crucial for the chili’s broth. If you prefer using fresh tomatoes, opt for juicy, ripe varieties that will release a similar amount of liquid to ensure your chili doesn’t turn out too dry.
- Vegetable Broth: The foundation of our chili’s liquid base, vegetable broth infuses the dish with savory depth. Choose a high-quality broth for the best flavor, or even make your own from veggie scraps for an even fresher taste.
- Bell Peppers (Red & Green): These add a lovely sweetness, a subtle crunch, and vibrant color to the chili. They are also packed with vitamins and antioxidants.
- Carrot: Diced carrots contribute natural sweetness and a touch of earthiness, enhancing the overall flavor complexity.
- Corn Kernels: Whether fresh or frozen, corn adds a burst of sweetness and a satisfying chewiness that complements the other ingredients beautifully.
- Onion & Garlic: The aromatic backbone of nearly any savory dish, chopped onion and minced garlic are essential for building a robust flavor base for your chili.
- Chili Pepper: A small chili pepper (like a jalapeño or serrano, adjusted to your spice preference) provides a welcome kick. Remove seeds for less heat.
- Chili Powder, Cayenne Pepper, Cumin, Oregano, Sea Salt, Ground Black Pepper: This blend of spices is what truly defines the chili’s character. Chili powder brings warmth, cayenne adds heat, cumin provides earthy depth, and oregano offers a herbaceous note. Adjust the quantities to suit your personal taste preferences for spice and seasoning.
How to Make Easy Vegan Chili: Step-by-Step Perfection
Making this incredibly flavorful vegan chili in your slow cooker is a breeze. With minimal prep, you can let your Crockpot™ do all the heavy lifting, resulting in a perfectly cooked meal every time. Here’s how to achieve chili perfection:
- Combine Liquids and Grains: Begin by adding the vegetable broth, uncooked quinoa, rinsed and drained black beans, and the canned diced tomatoes (undrained) directly into the slow cooker. Give everything a good stir to ensure these foundational ingredients are well combined. The quinoa will absorb the liquid and flavors as it cooks, becoming wonderfully tender.
- Add Your Veggies: Next, incorporate all your vibrant vegetables. Add the chopped red and green bell peppers, diced carrot, corn kernels, chopped onion, and minced garlic to the slow cooker. Stir again gently to distribute them evenly throughout the mixture. These fresh ingredients will slowly release their flavors, enriching the chili base.
- Season It Up: Finally, add the remaining seasonings: the small chili pepper (if using), chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and oregano. Stir thoroughly a few times to ensure all the spices are well incorporated and will infuse every bite of your chili with incredible flavor.
- Cook to Perfection: Cover your Crockpot™ and set it to cook.
- For a faster cook, set it to HIGH for 2 1/2 to 3 hours. Be sure to monitor it during the last 30 minutes to prevent overcooking, especially if you prefer a chili with more liquid.
- For a slower, deeper flavor development, set it to LOW for 5-6 hours. Monitor it during the last hour.
If you prefer a chili with more liquid, aim for the shorter cooking time (2 1/2 hours on high, 5 hours on low). For a thicker chili with just a touch of liquid, opt for the higher end of the cooking range (3 hours on high, 6 hours on low). The quinoa will continue to absorb liquid and thicken the chili as it cooks.
- Taste and Adjust: Once cooking is complete, give your chili a good stir and taste it. Adjust the seasonings as needed, adding more salt, heat (a pinch of cayenne or a dash of hot sauce), or even a splash more vegetable broth if you desire a looser consistency.
- Serve and Enjoy: Ladle the warm, comforting chili into bowls. Now comes the fun part – topping it! Garnish with your favorite toppings such as a dollop of creamy vegan sour cream, fresh slices of avocado, chopped scallions, a sprinkle of vegan cheese, or finely shredded carrots. Enjoy every hearty spoonful!
Expert Tips & Frequently Asked Questions for Perfect Vegan Chili
Achieving a truly outstanding vegan chili is easier than you think, especially with these insider tips and answers to common questions:
- Uniform Veggie Dicing: For the best results and a harmonious texture, dice all your vegetables into similar, bite-sized pieces. This ensures that everything cooks evenly, preventing some veggies from being too mushy while others are still firm. Consistent dicing contributes to a more appealing and enjoyable chili.
- Thorough Initial Stirring: Before you close that lid and let your Crockpot™ work its magic, take a moment to stir all the ingredients together exceptionally well. Since the slow cooker typically operates without much disturbance, a proper initial mix guarantees that all the spices, beans, grains, and vegetables are evenly distributed, allowing their flavors to blend perfectly during the long cooking process.
- For a Creamier Chili: If you’re a fan of a richer, velvety chili, here’s a pro tip: once your chili is fully cooked, carefully remove about 1 cup of the mixture. Blend it in a high-speed blender until smooth, then stir it back into the pot. This technique works wonders, adding an incredible creamy texture without needing any dairy, a method I frequently use in many of my vegan soups!
- “Does this freeze well?” This is one of the most common questions for meal prep recipes, and the answer for this vegan chili is a resounding YES! It freezes exceptionally well. To enjoy it later, simply transfer cooled chili to airtight, freezer-safe containers. When you’re ready for a delicious meal, thaw it overnight in your refrigerator, then gently reheat it on the stovetop or in the microwave until warmed through. It tastes just as good as fresh!
- Make It Your Own! This recipe is incredibly adaptable, inviting you to personalize it to your taste. Feel free to experiment! You can omit the corn if it’s not your favorite, or try a combination of different beans – perhaps a mix of black beans and kidney beans for varied textures and flavors. Consider adding other seasonal vegetables or a plant-based protein like crumbled tempeh or vegan ground “meat” for an even heartier dish. The possibilities for customization are truly endless!
How to Serve This Delicious Vegan Chili
While this chili is fantastic on its own, a few toppings can truly elevate the experience. I highly recommend serving it with my homemade vegan sour cream for a creamy, tangy contrast. A few slices of fresh avocado add a rich, buttery texture and healthy fats, while chopped fresh cilantro or scallions provide a burst of freshness. Don’t forget a side of crusty bread or cornbread for dipping!
More Cozy Slow Cooker Recipes You’ll Love
If you’re as enamored with the convenience and delicious results of slow cooking as I am, you’ll want to explore these other fantastic Crockpot™ recipes from my kitchen:
- Slow Cooker Pumpkin Soup: A creamy, comforting soup perfect for autumn.
- Mushroom Wild Rice Soup: Earthy, hearty, and incredibly satisfying.
- Slow Cooker Quinoa Enchilada Casserole: An easy, flavor-packed weeknight meal.
- Easy Lentil Soup: A classic, nutritious, and wholesome favorite.
Enjoy, friends! If you make this Easy Vegan Chili Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! I absolutely love seeing your culinary creations. We’d also be thrilled if you could leave a comment below and give the recipe a star rating! Your feedback is incredibly valuable. Thanks so much!
Easy Vegan Chili Recipe (Slow Cooker)
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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
- 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!
Notes
- 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!
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.
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