2 Quart Slow Cooker Vegan Chili Recipe for Easy Meals

Chili is a classic comfort food beloved by many, and going vegan doesn’t mean you have to miss out on its rich, hearty flavors. This 2 quart slow cooker vegan chili recipe is perfect for busy days when you want a warm, satisfying meal waiting for you without much fuss.

Packed with wholesome ingredients like beans, vegetables, and a blend of spices, this chili is not only delicious but also nourishing and easy to prepare. Whether you’re a seasoned vegan or just trying to eat more plant-based meals, this recipe is sure to become a favorite in your household.

Slow cooking allows the flavors to meld beautifully, creating a deep, savory dish that tastes like it simmered all day—even if you only set it up in the morning. Plus, it’s incredibly versatile and freezer-friendly, making it an ideal meal prep option.

Let’s dive into how you can make your own comforting bowl of vegan chili with minimal effort and maximum flavor.

Why You’ll Love This Recipe

This slow cooker vegan chili is a crowd-pleaser for several reasons. First, it’s incredibly easy to throw together—no sautéing required!

Just add all your ingredients to the slow cooker and let it work its magic. The 2 quart size is perfect for small families or meal prepping for a couple of days.

Secondly, it’s packed with plant-based protein from beans and lentils, making it both filling and nutritious. The combination of spices gives it that classic chili warmth with a slight smoky kick.

You’ll enjoy a rich, thick chili that’s bursting with flavor, perfect for chilly evenings or casual gatherings.

Lastly, this recipe is adaptable to your tastes. Want it spicier?

Add more chili powder or fresh jalapeños. Prefer it milder?

Simply reduce the heat. It’s a flexible, wholesome recipe that fits any lifestyle.

Ingredients

• 1 cup dried black beans (or 2 cans, drained and rinsed)
• 1 cup dried kidney beans (or 2 cans, drained and rinsed)
• 1/2 cup dried green lentils
• 1 (14 oz) can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional, for brightness)

Equipment

• 2 quart slow cooker
• Measuring cups and spoons
• Cutting board and knife
• Can opener (if using canned beans and tomatoes)
• Wooden spoon or spatula for stirring

Instructions

1. Prepare the dried beans: If using dried beans, rinse and soak the black and kidney beans overnight or for at least 8 hours. Drain and rinse before adding to the slow cooker. If using canned beans, simply drain and rinse them well.
2. Combine ingredients in slow cooker: Add the soaked beans (or canned), lentils, diced tomatoes, diced onion, minced garlic, red bell pepper, corn, tomato paste, and vegetable broth into the slow cooker.
3. Add spices and oil: Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Drizzle with olive oil.
4. Stir well: Use a wooden spoon or spatula to mix all ingredients thoroughly so the spices are evenly distributed.
5. Cook low and slow: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. The chili should be thick, the beans tender, and the flavors well combined.
6. Adjust seasoning: Taste the chili and add more salt, pepper, or spices as needed. Stir in the lime juice for a fresh burst of flavor.
7. Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro if desired. Enjoy hot!

Tips & Variations

“For an even richer flavor, sauté the onion and garlic in olive oil before adding to the slow cooker. This step is optional but can add depth to your chili.”

You can customize this chili by adding other vegetables like zucchini, carrots, or mushrooms for extra texture and nutrition. If you want a smoky flavor, add a splash of liquid smoke or a chipotle pepper in adobo sauce.

For a creamier chili, stir in some coconut milk or cashew cream near the end of cooking. If you prefer a chunkier chili, reserve some beans and vegetables to add just before serving.

Leftovers freeze beautifully, so make a double batch and freeze portions for quick meals later. To save time, use canned beans and lentils instead of dried.

Nutrition Facts

Serving Suggestions

This vegan chili is fantastic on its own, but you can also serve it with a variety of delicious accompaniments. Try it over a bed of fluffy rice or with warm cornbread to soak up all the hearty flavors.

Add a dollop of vegan sour cream or guacamole for creaminess, and sprinkle with chopped green onions or vegan cheese for an extra touch. For a lighter option, serve with a side salad or steamed greens.

For a fun twist, use the chili as a filling for vegan tacos or stuffed baked potatoes. It’s also great for meal prepping, so pack it in containers for easy lunches or dinners throughout the week.

Conclusion

This 2 quart slow cooker vegan chili recipe is a flavorful, nutritious, and fuss-free meal that’s perfect for any day of the week. With its rich blend of beans, lentils, vegetables, and spices, it satisfies cravings for comfort food without any animal products.

The slow cooker does most of the work, making it ideal for busy lifestyles or anyone new to plant-based cooking.

Not only is this chili delicious and filling, but it’s also highly customizable to suit your personal taste preferences. Whether you like it mild or spicy, chunky or smooth, you can easily adjust the ingredients to create your perfect bowl.

Plus, it pairs wonderfully with many dishes, so feel free to get creative with your sides and toppings.

For more hearty and wholesome recipes, check out our Breakfast Wellington Recipe, or if you’re curious about meat-based dishes, explore the Braised Pork Ribs With Radish Recipe. Vegan food lovers might also enjoy our tasty Blackstone Lo Mein Recipes.

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