Traditional Vegan Chilli for Slow Cooker
Warm up your kitchen with this hearty and flavorful **Traditional Vegan Chili for the Slow Cooker**, a plant-based crowd-pleaser that's as easy as it is delicious. Packed with protein-rich black, kidney, and pinto beans, vibrant bell peppers, and sweet bursts of corn, this chili is perfectly seasoned with smoky paprika, zesty cumin, and a hint of optional heat from jalapeño and cayenne pepper. Designed for convenience, this recipe requires just 20 minutes of prep before the slow cooker handles the rest, simmering everything to perfection while you go about your day. Whether served on its own, over rice, or with a side of crusty bread, this vegan chili is the ultimate comfort food for feeding a hungry crowd. Perfect for weeknight dinners, make-ahead lunches, or game-day gatherings, it’s a cozy dish you’ll turn to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium bell peppers, diced (red, green, or a mix)
- 1 small jalapeño, diced (optional)
- 1 medium carrot, peeled and diced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup frozen corn
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, bell peppers, jalapeño (if using), and carrot. Cook for another 5 minutes, stirring occasionally.
Transfer the sautéed vegetables to your slow cooker.
Add the canned diced tomatoes, black beans, kidney beans, pinto beans, corn, and vegetable broth.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Mix everything thoroughly to combine.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
Once cooked, taste and adjust seasoning if necessary.
Serve warm, garnished with fresh cilantro if desired. Enjoy with crusty bread, tortilla chips, or over rice.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
