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A large slow cooker filled with vegan chili being scooped up with a wooden ladle.
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Slow Cooker Vegan Chili

Hearty vegan chili made with faux vegan beef and beans in a slow cooker
Course Main Course
Cuisine American
Keyword crockpot vegan chili, slow cooker vegan chili, vegan chili, vegan chili slow cooker
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 280kcal
Author Monica Davis

Equipment

Ingredients

  • 1 (12 oz) package vegan beef crumbles or 4 vegan burgers crumbled up
  • 4 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper chopped
  • 4 cloves garlic minced
  • 1/4 cup parsley finely chopped
  • 2 medium jalapeño peppers finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoon cumin
  • 2 tablespoons vegan sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (46 oz) can tomato juice
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 (15.5 oz) cans kidney beans drained and rinsed
  • 2 (15.5 oz) cans pinto beans drained and rinsed
  • 2 cups corn
US - Metric

Instructions

  • In a large skillet, add the olive oil, onion, bell pepper, garlic, parsley, and jalapeño peppers and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
  • Add the faux ground beef, break it up with a wooden spoon, and cook for an additional 5 minutes until it has cooked through.
  • Sprinkle the veggies and vegan meat with the spices (chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper). Stir until combined.
  • Transfer the vegan beef to a slow cooker. Then add the tomato juice, diced tomatoes, tomato sauce, kidney beans, pinto beans, and corn, and stir until well combined.
  • Cover with a lid and set the slow cooker to high for 4 hours or to low for 8 hours.
  • Serve with vegan sour cream, vegan cheese, chopped jalapenos, and fresh herbs like cilantro or parsley. It's also delicious served with my vegan cheese sauce, garlic cilantro sauce, and/or Mexican pickled red onions.

Notes

  • For a soupier chili, add 1/2 cup of water to it along with the tomato juice.
  • For a thicker chili, take the lid off the slow cooker for the last 1/2 hour of cooking.
  • You can leave the sugar out of the recipe if you wish, but it helps mellow the tomatoes' acidity and adds a lot of flavor.

Nutrition

Serving: 1bowl | Calories: 280kcal | Carbohydrates: 36g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 583mg | Potassium: 881mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1389IU | Vitamin C: 42mg | Calcium: 144mg | Iron: 5mg