This Everyday Vegan Crockpot Chili is the perfect chili recipe for those nights when the weather starts to turn. Easy and delicious, throw all the ingredients into the crockpot at the start of the day and have dinner ready for when you get home.
When I think of Fall, there are a few things that come to mind. Crockpots, chili, football, pumpkins, scarves, and cozy clothes. This Everyday Vegan Crockpot Chili is the perfect Fall dish. Full of hearty vegetables and cooked low and slow throughout the day, your house will smell like Fall goodness all day long.
I love the Fall and Winter seasons and I feel like I was made for colder weather. I also feel like the Fall and Winter seasons bring a slower pace to life. Where you appreciate life more and spend more time with your family. I love that about the cooler seasons. I value the idea of slowing down and appreciating life. It is vital to mental health and to be happy in my opinion.
This Vegan Crockpot Chili is hearty, delicious, and filling and the perfect recipe to slow down and enjoy at the end of a long day. Serve it with cornbread and you get the perfect cozy meal.
Check out some other slow cooker recipes on this site like my Slow Cooker Vegan Taco Soup and my Slow Cooker Pot Pie Soup.
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Ingredients
The ingredients in this recipe are budget friendly and are easy to source.
- Vegan beef crumbles (I used Impossible Meat)
- Pinto Beans
- Black Beans
- Kidney Beans
- Fire Roasted Tomatoes
- Tomato Paste
- Red Onion
- Red Bell Pepper
- Orange Bell Pepper
- Green Bell Pepper
- Jalapeno
- Vegetable Broth
- Oregano
- Cumin
- Salt
- Pepper
- Smoked Paprika
- Chili Powder
- Garlic
Please see the recipe card for quantities.
Instructions
If using vegan beef crumbles that are uncooked such as impossible or beyond meat, saute over medium heat on the stovetop until browned. It is okay if there is a little pink left, it will be cooked fully in the crockpot. If using pre-cooked vegan beef crumbles, feel free to skip this step and add them in when you add the other ingredients.
Dice the onion, bell peppers, and jalapeño. Drain and rinse the beans.
All of the ingredients to the crockpot and cover with vegetable broth. Cover and cook on low for 7-8 hours or on high for 4-6 hours.
Serve with vegan sour cream, sliced jalapeños, cornbread or, avocado. Enjoy!
Hint: To make quick work of all the chopping in this recipe, use a chopper like this one. It is a lifesaver for time-crunched folks.
Substitutions
Check out some common substitutions below!
- Low-Sodium - If you are cautious of your sodium intake, make sure to use low-sodium beans and rinse thoroughly as well as use low-sodium broth and leave out the extra salt.
- Meat - If you aren't plant-based yet but still want to try this recipe, try it with ground turkey and it will still be super healthy!
- Gluten-Free - Make sure the vegan beef crumbles that you use do not contain gluten (Impossible Meat is Gluten-Free.)
Variations
Instant Pot Instructions:
Turn your instant pot to sauté and cook the beef crumbles until browned.
Add the onions and peppers to the Instant Pot and saute until tender. Add the remaining ingredients.
Turn the Instant Pot to “chili” and cook! Once cooked, you’ll need to allow the pressure to release for 10-15 minutes or quick release with the vent.
Stovetop Instructions:
Grab a large pot or Dutch oven and drizzle with 1 tbs oil. Sauté and cook the beef crumbles until browned.
Add the onions and peppers to the Pot and saute until tender, about 5 minutes. Add the remaining ingredients and bring to a boil. Once boiling, cover and reduce to a simmer for 25 minutes to let the flavors blend. Serve and enjoy!
Check out this other great Fall Recipe here!
Equipment
Equipment can have a big impact on how a recipe turns out. This is the crockpot that I use, I love it because it is handy and has handles for you to carry it with. I also love that it has a locking lid for when I need to transport it.
Storage
Store the chili in an airtight container in the fridge for up to 4 days.
To freeze this chili, portion out individual portions and freeze for up to 3 months. To thaw, take out and thaw completely before reheating.
Top tip
You shouldn't throw raw onions and peppers into the slow cooker by themselves. Instead, you need to prep them to let them brown a bit first, which will make them a whole lot tastier and help them tenderize more quickly. I brown the meat and the veggies on the stove for about 5 minutes and then throw everything in the crockpot.
Everyday Vegan Crockpot Chili
Ingredients
- 1 lb Vegan Beef Crumbles
- 1 Can Pinto Beans 15 ounces drained
- 1 Can Black beans 15 ounces, drained
- 1 Can Kidney beans 15 ounces, drained
- 1 Can Fire Roasted tomatoes 15 ounces diced drained
- 6 ounces tomato paste
- 1 Red onion Small Diced
- 1 Red bell pepper seeded and chopped
- 1 Orange Bell Pepper seeded and chopped
- 1 Green Bell Pepper seeded and chopped
- 1 Jalapeño seeded and minced
- 4 Cups Vegetable stock
- 1 Tablespoon oregano
- 1 Teaspoon cumin
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- 1 Teaspoon Smoked Paprika
- 2 Tablespoons chili powder
- 1 Tablespoon garlic
Instructions
- If using vegan beef crumbles that are uncooked such as impossible or beyond meat, saute over medium heat on the stovetop until browned. It is okay if there is a little pink left, it will be cooked fully in the crockpot. If using pre-cooked vegan beef crumbles, feel free to skip this step and add them in when you add the other ingredients.
- Dice the onion, bell peppers, and jalapeño. Drain and rinse the beans.
- All of the ingredients to the crockpot and cover with vegetable broth. Cover and cook on low for 7-8 hours or on high for 4-6 hours.
- Serve with vegan sour cream, sliced jalapeños, cornbread or, avocado. Enjoy!
Notes
- Low-Sodium - If you are cautious of your sodium intake, make sure to use low-sodium beans and rinse thoroughly as well as use low-sodium broth and leave out the extra salt.
- Meat - If you aren't plant-based yet but still want to try this recipe, try it with ground turkey and it will still be super healthy!
- Gluten-Free - Make sure the vegan beef crumbles that you use do not contain gluten (Impossible Meat is Gluten-Free.)
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Tyanne says
I love that this involves vegan meat instead of omitting it entirely!
kaydimaggio says
Yes! Perfect for those on the fence about plant based!
Amy says
Awesome recipe and love that it was so simple to make! Good for a midweek meal as I'm always so busy. The kids really enjoyed it too so definitely making it again!
kaydimaggio says
Thank you! I am so glad you enjoyed!
Jean says
the perfect vegan healthy meal. it's comforting and love all the spices.
kaydimaggio says
Thank you!
Arica says
I love this vegan crock pot chili recipe! It has so many great flavors and looks absolutely delicious!
kaydimaggio says
Thank you!
Aydela says
As a vegan, this recipe looks delicious and packed with protein!
kaydimaggio says
It is! So so yummy!
Shilpa says
So good and easy to make.. perfect for weeknights..
kaydimaggio says
Thank you!
Choclette says
Love a good veggie chilli and I often think everyday meals are the best. Delicious.
kaydimaggio says
They really are!
Dominic Dela Cruz says
WOW! will try at home 🙂 Thanks for sharing
kaydimaggio says
Of course! I hope you enjoy!
Katrina says
This is the perfect crockpot chili recipe! I love the healthy ingredients and the combination of flavors. It's a classic we'll make again and again.
kaydimaggio says
Thank you! I hope you enjoy!
Krysten Quiles says
This is the recipe I've been looking for! Totally going to make this over the weekend!
kaydimaggio says
So glad! I hope you enjoy!
Karen | Online Blog & Business Help says
This looks delicious! Just in time for fall crock pot season! I haven't tried the Impossible meat but love the Beyond the Meat version.
kaydimaggio says
It's basically the same! I hope you enjoy!
Addie says
This chili is so hearty and flavorful!
kaydimaggio says
It seriously is!
Michelle says
I am loving this vegan crockpot chili! It's the perfect weeknight dinner and is so comforting.
kaydimaggio says
Yes! I agree!
Abbigail Thaler says
Haven't made yet, but oh my goodness does this look scrumptious and I cannot wait to try with my husband!
kaydimaggio says
I hope you enjoy it!
Kelly says
Crockpot chili is a staple in our house this time of year. I'm going to try this!
kaydimaggio says
I hope you enjoy!
Nora says
What a wonderful vegan chili recipe! Can't wait to give it a try!
kaydimaggio says
I hope you enjoy!
Luca says
I was afraid when I say the total cooking time but now I can admit it was fully worth it!
Gina Abernathy says
I am so ready for sweater weather. Bring it on! I love this crockpot chili recipe. So easy to make and perfect for those cool nights.
kaydimaggio says
Thank you! Me too, I hope you enjoy!
Sue says
Oh how delicious - welcome fall!
kaydimaggio says
Yes!
Colette says
I can’t wait for it to cool down here in Phoenix so I can make your delicious soup. Here where I live, it doesn’t get cool until the end of October 😂.
All the ingredients on this recipe are so inexpensive, my kind of recipe 👌🏼
kaydimaggio says
Girl, I hear you! It is 96 here today in Central California. I am ready for it to be over!
Jeannie says
this is a great source of protein and at the same time enjoy a warm, comforting recipe.
kaydimaggio says
Yes! I feel so full after!
Michelle | Taste As You Go says
This sounds like the perfect comfort food dish for those who are following a plant-based diet!
kaydimaggio says
Glad everyone liked it!
kaydimaggio says
Agreed!
Agnieszka says
Absolutely loved this chili! Very tasty and comforting.
kaydimaggio says
Glad everyone liked it!
kaydimaggio says
That makes me so happy!
Emily Flint says
This was so easy to make and everyone loved it! Thanks for the awesome vegan recipe!
kaydimaggio says
So glad everyone enjoyed!
Maura says
I've never tried a chili with vegan meat, I usually just try to make a veggie chili on its own and it's always just ok. I've never had much luck with meat substitutes tasting good, so I'll have to look into this one.
kaydimaggio says
I hope you try it and enjoy!
Bobbie says
I love the Impossible Vegan meat crumbles. It really gave the chili great texture!
kaydimaggio says
Yes! They are the best!
Natasa says
My husband loves chili, so this is perfect! I will definitely try this recipe.
kaydimaggio says
I hope you enjoy!
Cindy Mom the Lunch Lady says
I love fall for recipes like this! My son and I would love this recipe, since we don't eat beef. YUM!
Brianna says
Cozy, easy to make and perfect for fall!
Elizabeth says
The perfect fall meatless Monday recipe! We loved it!
Sam says
Thank you for such a great vegan recipe! I love all the protein in here. Such a great meal!