There’s something about the slow simmer of chili that turns an ordinary evening into a cozy retreat. Maybe it’s the deep, earthy scent of spices melding with tender beans and vegetables, or the way that warmth seems to seep out of the pot and wrap around the whole kitchen. I remember one evening when I was halfway through this chili’s slow cooking time, distracted by a phone call that dragged on longer than expected. The aroma grew stronger, filling the house, and I found myself sneaking into the kitchen to breathe it in, already eager for that first spoonful.

It’s a recipe that doesn’t demand constant attention — which is the beauty of slow cooker meals — but the end result feels like a little celebration of flavors coming together just right. That moment when you finally scoop it into a bowl, steam rising gently, and the taste of smoky paprika and cumin hits your tongue is worth every minute spent waiting.

Why You’ll Love It:

Hands-off cooking means you can set it and forget it, but the flavor develops deeply over time.
Hearty and filling without relying on any animal products — a warm hug in a bowl for vegan eaters and meat-lovers alike.
The texture is satisfyingly chunky, not mushy, with just enough kick from the spices to keep it interesting.
It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
It’s a bit of a slow process, so it’s best when you have a few hours to spare, but your future self will thank you.

Trust me, once you get this chili going, you’ll find yourself daydreaming about it all afternoon. It’s easy to imagine serving it up with a crusty bread or a simple green salad, turning a chilly night into something special.

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 chili is perfect for a cozy meal any day of the week.

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, peeled and diced
2 celery stalks, diced
1 (28-ounce) can crushed 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
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup frozen corn kernels
2 tablespoons fresh cilantro, chopped

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Instructions

Heat olive oil in a 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. Cook for another 5 minutes, stirring occasionally.
Transfer the cooked vegetables to the slow cooker.
Add crushed tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and tomato paste to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
About 30 minutes before serving, stir in frozen corn kernels and continue cooking.
Once cooked, stir in chopped fresh cilantro.
Serve hot and enjoy your vegan slow cooker chili.

Kitchen Notes: The slow cooker really does all the heavy lifting here, so no fancy equipment is needed. If you’re short on time, you could start the veggie sauté on the stovetop the night before and keep everything in the fridge overnight—but I usually just toss it all in and let the cooker do its thing. Serve with avocado slices or a sprinkle of nutritional yeast if you want an extra layer of creaminess. For a little twist, stirring in some cooked quinoa or swapping black beans for chickpeas can change things up, though I haven’t tested all these variations extensively. Also, adding a squeeze of fresh lime just before serving brightens the flavors in a really nice way.

FAQ:

Q: Can I make this chili in a regular pot instead of a slow cooker?
A: Yes, but you’ll want to simmer it gently for at least an hour, stirring occasionally, to develop the flavors.

Q: How spicy is this chili?
A: It has a mild to moderate heat level, with warmth from chili powder and cayenne, but you can always adjust the spices to suit your taste.

Q: Can I freeze leftovers?
A: Definitely. This chili freezes well—just thaw overnight and reheat on the stove.

Q: Is it okay to use canned beans?
A: Absolutely. Just be sure to rinse them well to cut down on any canned flavor and excess salt.

When a chilly evening settles in, this vegan slow cooker chili steps up as your go-to for comfort and ease. Give yourself the gift of a meal that’s as satisfying to make as it is to eat.