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–+ servings
bowl of slow cooker vegan chili next to a crockpot full
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5 from 7 votes

Slow Cooker Vegan Chili Recipe

Smoky, hearty and packed with protein and fresh vegetables, 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.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: All
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 847kcal
Author: Deborah

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 cup onion chopped
  • 2 tsp garlic minced
  • 1 small zucchini cut into cubes
  • 1 small yellow squash cut into cubes
  • 1 tsp ground cumin
  • 1 tbsp oregano
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp chili powder
  • 2 28 oz cans crushed tomatoes
  • 1 14.5 oz can diced tomato
  • 1 14.5 oz can chili beans with sauce
  • 1 14.5 oz can kidney beans drained
  • 1 14.5 oz can garbanzo beans drained
  • 1 14.5 oz can black beans rinsed and drained
  • 1 14.5 oz can corn drained

Garnishes

  • cilantro chopped
  • avocado chopped or sliced
  • lime juice
  • green onions chopped
  • chili pepper flakes

Instructions

  • In a large skillet, heat oil. Saute onion and garlic for 3 minutes; Be careful not to burn.
  • Add zucchini and squash and continue to saute for another 3-5 minutes. 
  • 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 low to medium heat, 6-8 hours. Garnish with 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.

Notes

  • For best results, be sure to use a 5-quart or larger slow cooker.
  • You can also make this on the stovetop in a Dutch Oven or regular pot. Simply complete all the steps on the stovetop in one pot, instead of transferring everything into a crockpot.
  • If the chili is too thick for your taste, you can add some vegetable broth to thin it out.
  • If you love vegan chili, try my Vegan White Bean Chili with mind-blowing black garlic.

Nutrition

Serving: 1serving | Calories: 847kcal | Carbohydrates: 68g | Protein: 21g | Fat: 58g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Sodium: 971mg | Potassium: 1612mg | Fiber: 20g | Sugar: 17g | Vitamin A: 1178IU | Vitamin C: 32mg | Calcium: 184mg | Iron: 9mg