There’s something about a slow cooker meal that feels like a gentle hug after a long day. This vegan slow cooker chili is exactly that kind of comfort. While it simmers away quietly, you can almost forget it’s even there—until the kitchen starts to smell like a mix of smoky paprika and sweet tomatoes, making it impossible to wait any longer.

One evening, I tossed everything in just before heading out for a quick errand. When I got back, the house was filled with that cozy, spicy scent that pulls you in, and I realized I’d forgotten to set the timer right. So, it cooked a little longer than planned, but honestly? That extra slow simmer only deepened the flavors. I ladled it out, still a bit impatient, and it was worth every minute of the wait, even if the texture wasn’t quite as perfect as I’d imagined. It’s that kind of forgiving recipe you’ll want on repeat.

Hands-off slow cooking means you can focus on other things while dinner simmers away.
The blend of beans and veggies delivers a satisfying, hearty texture without being heavy.
The spice mix is balanced but can be tweaked easily for your heat preference—just don’t expect it to be a quick fix for spice lovers.
It’s simple—and that’s kind of the point. No fuss, just a slow build-up to a rich, warming meal.

If you’re new to slow cooker recipes or plant-based meals, this chili is a gentle introduction. It’s forgiving and flexible enough to handle a few tweaks without losing its charm.

Vegan Slow Cooker Chili

Print Recipe

A hearty and flavorful vegan chili made easy in the slow cooker. Packed with beans, vegetables, and spices, this comforting dish is perfect for a cozy meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, diced
2 celery stalks, diced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 cup vegetable broth
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced red bell pepper, green bell pepper, carrots, and celery to the skillet. Cook for another 5 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
Cover and cook on low for 6 hours, or on high for 3 hours.
Stir the chili before serving and adjust seasoning if needed.

Don’t worry about fancy equipment here—just a slow cooker and a skillet for a quick sauté. When serving, I usually top it with a dollop of vegan yogurt or a sprinkle of fresh cilantro, but sometimes I skip the garnish and still enjoy every bite. Variations? I’ve tried adding corn or swapping in different beans, but honestly, this classic combo is hard to beat. If you’re feeling adventurous, throw in some chopped sweet potatoes or a dash of smoked chipotle for a deeper smoky kick. I haven’t tested all these versions extensively, but they’re fun to experiment with on lazy weekend afternoons.

FAQ

Can I make this chili without a slow cooker? Yes, you can simmer it on the stove for about an hour, but the slow cooker really brings out the flavors slowly and with less fuss.

Is this chili spicy? It has a mild to medium spice level, but you can adjust the cayenne and chili powder to suit your taste.

How long does it keep? Leftovers store well in the fridge for up to four days and freeze beautifully, making it great for meal prep.

Ready to savor a bowl of cozy, plant-based chili? Save this recipe, print it out, and let your slow cooker do the work while you unwind.