Name: Vegan Crockpot Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 cloves garlic, minced; 2 (15-ounce) cans black beans, drained and rinsed; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can corn, drained; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can diced tomatoes; 1 (6-ounce) can tomato paste; 1 1/2 tablespoons chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper to taste; 1/2 cup water or vegetable broth

Why You’ll Love Vegan Crockpot Chili Recipe

A delicious meat‑free chili that tastes rich and satisfying even without animal products. It’s simple to prepare — just dump ingredients in the crockpot — and the slow cooking brings out deep, cozy flavors. Plus, it’s great for leftovers and can last several days in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 onion, medium, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
Vegetable broth
Tomato sauce
Diced tomatoes
Kidney beans, drained and rinsed
Great northern beans, drained and rinsed
Black beans, drained and rinsed
Baking cocoa (for depth of flavor)
Black pepper
Chili powder
Oregano
Cayenne pepper
Frozen corn (added toward the end)
Salt to taste

Directions

Add all ingredients except the corn into a large slow cooker and mix well.
Cook for 2–3 hours on HIGH or 4–5 hours on LOW.
About 30 minutes before serving, stir in the frozen corn and continue cooking until warmed through.
Serve hot with your favorite chili toppings such as avocado, dairy‑free sour cream, or tortilla chips.

Servings and timing

This recipe makes 8 servings and takes about 10 minutes prep + 3 hours 10 minutes total cook time.

Variations

Add a diced jalapeño or chipotle pepper for heat.
Swap or add different beans like pinto or chili beans.
Stir in cooked lentils or diced sweet potato for extra texture and nutrients.
Top with fresh herbs like cilantro or lime juice for brightness.

Storage/Reheating

Refrigerate leftover chili in an airtight container for up to 5 days. To reheat, warm in the microwave or on the stovetop until heated through. This chili also freezes well for up to 3 months; thaw before reheating.

FAQs

How do I make this chili spicier?

To increase spiciness, add diced jalapeños, chipotle peppers, or extra chili powder. You can also sprinkle in crushed red pepper flakes while it cooks.

Can I make this chili on the stovetop instead of in a crockpot?

Yes — sauté the onions and peppers first, then simmer all ingredients (except corn) in a pot for about 30–40 minutes. Add corn toward the end and cook until warmed through.

Is this chili gluten‑free?

Yes, this chili is naturally gluten‑free if all ingredients (including broth) are certified gluten‑free.

Can I use fresh corn instead of frozen?

Fresh corn can be used — just add it at the same time you would add the frozen corn so it heats through.

Can I double this recipe?

Yes, you can double the ingredients to serve a larger crowd; just ensure your crockpot is large enough.

What toppings go well with vegan chili?

Popular toppings include avocado, dairy‑free sour cream, fresh cilantro, lime wedges, and vegan cheese.

How can I thicken the chili if it’s too soupy?

Simmer uncovered for the last 30 minutes to reduce liquid, or mash a small portion of the beans to naturally thicken the chili.

Can I add more vegetables to this chili?

Definitely — diced carrots, zucchini, or even sweet potatoes can be added for extra nutrition and flavor.

Is this recipe good for meal prep?

Yes, this chili holds up well in the fridge and freezer, making it ideal for meal prep.

Can I substitute the beans with lentils?

You can replace some of the beans with cooked lentils for a different texture and added protein.

Conclusion

This Vegan Crockpot Chili is a simple, flavorful, and filling plant‑based meal that’s ideal for busy days or meal prepping. With robust spices, hearty beans, and a hands‑off cooking method, it’s a crowd‑pleasing recipe that tastes even better as leftovers.