Best Slow Cooker Vegan Chili (21 Grams Protein Per Serving)

Smoky, hearty and packed with fresh vegetables and 21 grams of protein per serving, this Slow Cooker Vegan Chili fills your kitchen with a savory aroma that pulls you straight to the table for a bowl so satisfying, you’ll beg for more.

Imagine a vegan chili recipe loaded with plant-based protein, that requires minimal effort to make in your crockpot! One that you can start in the morning and have it ready for dinner time. That’s this chili!

Four types of beans, fresh zucchini and yellow squash, fire-roasted tomatoes, savory spices, jalapeno peppers and more. Top with chopped cilantro, fresh avocado, green onions and chili pepper flakes, and you have a plant-based chili that will give you leftovers for 4-5 days. 

Ingredients for Slow Cooker Vegan Chili (With Substitutions)

• Beans – you’ll need 4 types of canned beans: chili beans, red kidney beans, garbanzo beans and black beans. If there is a type of bean you don’t care for, feel free to substitute with your favorite. You can also use white beans and/or pinto beans. 
• Olive Oil – any neutral oil will do, including canola oil, grapeseed oil or sunflower oil. 
• Onion – yellow or red onion will work. You can also substitute with sliced shallots or a teaspoon of onion powder if fresh onions are unavailable.
• Garlic – fresh minced garlic works best here, but if you’re out, it’s ok to substitute with 1 teaspoon garlic powder. 
• Zucchini & Yellow Squash – these can be swapped out for just about any vegetable, including carrots, celery, sweet potatoes, butternut squash, bell peppers or green beans. 
• Seasonings – include ground cumin, oregano, and chili powder, along with sea salt and black pepper.
• Tomatoes – you’ll use 2 cans of crushed tomatoes and a can of diced, fire-roasted tomatoes. You can substitute with tomato sauce and tomato paste. 
• Corn – you need a 14.5 ounce can of corn that’s well-drained. 
• Garnishes – cilantro, squirt of lime, avocado, jalapeno peppers, green onions, chili pepper flakes.

How to Make Slow Cooker Vegan Chili

Step 1: in a large skillet, heat oil. Saute onion and garlic for 3 minutes; Be careful not to burn.

Step 2: add zucchini and squash and continue to saute for another 3-5 minutes. 

Step 3: transfer garlic, onions, zucchini and squash to a slow cooker. Add remaining ingredients: cumin, oregano, salt, pepper, chili powder, crushed and diced tomatoes, chili beans, kidney beans, garbanzo beans, black beans and corn and stir to mix so ingredients are well-incorporated.

Cover and cook on high for minimum of 2 hours, maximum, on medium heat, 6-8 hours. Garnish with my Trader Joe’s Zhoug Sauce, jalapeno peppers, green onions, vegan cheddar cheese, vegan sour cream, avocado and/or cilantro. Serve immediately with a loaf of crusty bread or this reader-favorite Foccacia Bread.

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