Hearty Crockpot Vegan Chili Recipe for Slow Cooker Success

Here’s my recipe for the best crockpot vegan chili. Made with three types of beans and a simple homemade chili seasoning, this meatless version of classic chili is hearty, flavorful, and sure to win over even dedicated meat eaters. It’s perfect for anyone following a vegan diet or trying to add more plant-based meals to their routine. Instructions for preparing the chili in an Instant Pot are included as well.

Ingredients For Crockpot Vegan Chili

• Red kidney beans (canned, drained & rinsed)
• Pinto beans (canned, drained & rinsed)
• White beans (canned, drained & rinsed; cannellini, great northern, or navy)
• Onion, diced
• Bell pepper, diced
• Corn
• Garlic, minced
• Crushed tomatoes
• Diced tomatoes with green chiles
• Seasonings: chili powder, cumin, paprika, salt, pepper, oregano

How To Make The Best Crockpot Vegan Chili

Slow Cooker

1. Add all ingredients to the slow cooker and stir to combine.
2. Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until vegetables are tender and flavors are melded.

Instant Pot

1. Set the Instant Pot to sauté. When hot, add oil, diced bell pepper, and diced onion. Cook 5–7 minutes until softened, then add minced garlic and cook 1 more minute. Turn off sauté.
2. Pour in the water and scrape the bottom of the pot to deglaze and remove any browned bits.
3. Add the drained beans, corn, chili powder, cumin, salt, paprika, oregano, and pepper. Stir gently to combine. Pour crushed tomatoes and the diced tomatoes with green chiles on top without stirring.
4. Close the lid, seal the valve, and cook on high pressure for 20 minutes. When the timer finishes, perform a quick release of the pressure.

What Type Of Beans To Use

This recipe uses three types of canned beans: red kidney, pinto, and white beans. Canned beans are convenient because they’re already cooked — simply drain and rinse them before adding to the slow cooker. For the white beans you can choose any variety you prefer: cannellini, great northern, or navy beans all work well. The photo shows great northern beans.

Homemade Chili Seasoning

I prefer a homemade chili seasoning for bold, balanced flavor. A simple blend of chili powder, cumin, paprika, salt, pepper, and oregano provides the classic chili profile. This mix adds a mild kick; if you like more heat, increase the chili powder or add a pinch of cayenne. The seasoning pairs especially well with the diced tomatoes with green chiles for extra depth and brightness.

FAQs & Tips

• Do not use dry (uncooked) beans for this recipe; canned beans keep the cooking time simple and reliable.
• Substitute freely — if you prefer black beans instead of pinto beans, go ahead. The chili holds up well to swaps.
• Top the chili with favorite garnishes such as fresh cilantro, diced avocado, sliced green onions, vegan cheese, or chopped chives.
• Allow leftovers to cool before storing. Refrigerate up to 4 days or freeze for up to 3 months.
• This recipe was tested in a 6-quart slow cooker and an Instant Pot; adjust quantities slightly for very large or small appliances.

Vegan Recipes

• Roasted Tomato Soup
• Chickpea Curry
• Potato Leek Soup
• Sweet Potato Casserole

This post contains affiliate links which means if you click on one of the product links, I might receive compensation.