Published: Sep 21, 2021 · Modified: May 23, 2022 by kaydimaggio

Everyday Vegan Crockpot Chili

Name: Everyday Vegan Crockpot Chili
Prep time: 10 min
Cook time: 300 min
Total time: PT-27551334M
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

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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
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Everyday Vegan Crockpot Chili
Food safety

Ingredients

The ingredients in this recipe are budget friendly and are easy to source.

Spices, pinto beans, black beans, kidney beans, fire roasted diced tomatoes, red, orange and green bell pepper, red onion, jalapeno, impossible meat — Everyday Vegan Crockpot Chili Ingredients

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.