All Recipes Hearty Vegan Chilli Slow Cook Made Easy

When the chill of autumn or winter settles in, nothing beats a warm, comforting bowl of chili. But if you’re looking for a hearty, nutritious, and 100% plant-based option, this All Recipes Hearty Vegan Chili Slow Cook is the perfect answer.

Packed with wholesome beans, fresh vegetables, and bold spices, this chili simmers gently in your slow cooker to develop rich, deep flavors that satisfy every craving without any meat.

This recipe is not only incredibly easy to prepare but also versatile and budget-friendly. Whether you’re a long-time vegan or simply looking to add more plant-based meals to your rotation, this vegan chili will quickly become a family favorite.

Ready to dive in? Let’s explore why this recipe stands out and how you can make it your own!

Why You’ll Love This Recipe

All Recipes Hearty Vegan Chili Slow Cook offers a perfect blend of flavor, nutrition, and convenience. Slow cooking allows the spices and ingredients to meld beautifully, creating a depth of flavor that’s hard to beat.

This chili is:

• Rich in protein and fiber thanks to a variety of beans and vegetables.
• Completely plant-based, making it suitable for vegans and those reducing meat consumption.
• Easy to customize with your favorite veggies or spice levels.
• Perfect for meal prep, as it tastes even better the next day.
• Comforting and filling, ideal for cozy dinners or entertaining guests.

If you love slow cooker recipes, you might also enjoy our Wild Boar Crock Pot Recipes for a savory meat option or the Bread And Gravy Recipe for a comforting side dish.

Ingredients

• 2 cups cooked kidney beans (or 1 can, drained and rinsed)
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 medium carrots, diced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup frozen corn kernels
• Fresh cilantro for garnish (optional)
• 1 lime, cut into wedges, for serving

Equipment

• Slow cooker (4-6 quart size)
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Can opener (if using canned beans and tomatoes)
• Colander (for rinsing canned beans)

Instructions

1. Prepare the vegetables: Dice the onion, bell peppers, and carrots. Mince the garlic cloves. This prep work ensures everything cooks evenly in the slow cooker.
2. Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing for about 3-4 minutes until translucent and fragrant. This step enhances the flavor base of your chili.
3. Combine ingredients in slow cooker: Transfer the sautéed onions and garlic to your slow cooker. Add the diced bell peppers, carrots, kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, vegetable broth, corn, and all the spices (chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper).
4. Stir well: Mix all ingredients thoroughly to ensure the spices and vegetables are evenly distributed.
5. Cook on low: Cover and cook on the low setting for 6-8 hours, or on high for 3-4 hours. The slow cook method allows flavors to deepen and beans to soften perfectly.
6. Adjust seasoning: About 30 minutes before serving, taste the chili and adjust salt, pepper, or spice level as needed.
7. Serve: Garnish with fresh cilantro and lime wedges for a bright, fresh finish. Serve hot with your favorite sides.

Tips & Variations

“For a smoky twist, add a chipotle pepper in adobo sauce when adding the spices. Alternatively, swap out any of the beans for chickpeas or lentils for a slightly different texture and flavor.”

• Make it spicier: Increase the cayenne or add diced jalapeños.
• Chunkier texture: Reserve some beans and vegetables and add them in just before serving.
• Make it gluten-free: This recipe is naturally gluten-free, but always double-check your canned ingredients.
• Meal prep: Store leftovers in airtight containers for up to 4 days or freeze in portions for up to 3 months.
• Additional protein: Add cooked quinoa or brown rice to bulk up the meal even more.

Nutrition Facts

Serving Suggestions

This hearty vegan chili pairs wonderfully with a variety of sides and toppings. Consider serving it with:

• Warm cornbread or a crusty whole-grain bread for dipping.
• Brown rice or quinoa to make it a complete meal.
• Avocado slices or a dollop of vegan sour cream to add creaminess.
• Fresh tortilla chips for a crunchy contrast.
• Pickled jalapeños or hot sauce for an extra kick.

For more delicious plant-based ideas, check out our Blackberry Juicing Recipes or try the comforting Blue Spirulina Smoothie Recipe for a refreshing twist.

Conclusion

Whether you’re a seasoned vegan or simply exploring more plant-based meals, this All Recipes Hearty Vegan Chili Slow Cook is a delightful addition to your recipe collection. It’s flavorful, nutrient-rich, and incredibly satisfying, making it perfect for chilly days when you want comfort without compromise.

The slow cooker does most of the work, allowing you to come home to a pot full of deliciousness that’s ready to serve. Plus, its versatility means you can tweak ingredients to suit your taste or pantry availability.

Give this recipe a try and experience the hearty, wholesome goodness of vegan chili — a dish that truly warms the soul.

Hungry for more? Don’t miss our Breakfast Wellington Recipe for a savory start to your day or the indulgent Bison Tongue Recipe if you’re craving something different.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Hearty Vegan Chilli Slow Cook”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and comforting vegan chilli packed with beans, vegetables, and spices. Perfect for a slow cooker meal that’s full of flavor and easy to make.”, “prepTime”: “PT15M”, “cookTime”: “PT6H”, “totalTime”: “PT6H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 medium carrots, diced”, “1 zucchini, diced”, “2 cans (15 oz each) black beans, drained and rinsed”, “1 can (15 oz) kidney beans, drained and rinsed”, “1 can (28 oz) crushed tomatoes”, “2 cups vegetable broth”, “2 tablespoons chili powder”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, carrots, and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Transfer vegetables to slow cooker.”}, {“@type”: “HowToStep”, “text”: “Add black beans, kidney beans, crushed tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder, cumin, smoked paprika, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Cook on low for 6 hours.”}, {“@type”: “HowToStep”, “text”: “Stir well before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “15 g”, “fatContent”: “6 g”, “carbohydrateContent”: “45 g”}}