Vegan Chili: Slow Cooker Vegetarian Chili
You won’t miss meat at all in this simple and satisfying vegan chili recipe! Make this vegetarian chili on the stove or in the slow cooker!
You won’t miss meat at all in this simple and satisfying vegan chili recipe! Make this vegetarian chili on the stove or in the slow cooker!
Just when I thought I had the chili thing all figured out, I found a new chili recipe to love. If you’ve been cooking with me over the last decade (which still sounds weird to say!), then at this point you may have already tried my go-to classic chili adapted from my dear mother-in-law, or perhaps the lightened up beef and lentil chili. Then there’s my other favorite, chicken chili, which I love for the unique sauce that whips ups in a blender and cooks up in thirty minutes, a record by chili standards.
But just like children (and pets), I’ve learned there is always room in my heart for one more.
This vegan chili came about as the winter chill set in and my pescatarian/recovering vegan family had a craving for chili. It was time to find a vegetarian version to rival a meat-lover’s chili, and I’m excited to finally share it with you!
HOW TO MAKE VEGAN CHILI
This vegetarian chili happens to have the added bonus of being vegan, and is so simple to make, whether you whip it up on the stove or leave it to simmer in the slow cooker for hours. I provide directions for both in the recipe card below.
Mushrooms are my trick to replacing that meaty flavor and texture that makes this chili so good. And a combination of beans also makes the chili so hearty — I especially love kidney, cannelloni, pinto and black beans, but feel free to use your favorite! I reach for canned beans to make this simple, but if you have time to soak your beans overnight, then feel free to use dried! Be sure to rinse and drain the beans before cooking — this helps to “de-gas” the beans and prevent uncomfortable bloat.
After a good simmer, you’ll find that a quick blitz with an immersion blender will give you that signature chili texture. If you don’t have an immersion blender, you can use a regular blender, too!
The only thing left are the toppings! And the corn bread. You can’t forget the cornbread!
LIKE THIS VEGAN CHILI? TRY THESE CHILI RECIPES
Simple, Classic Chili
Chicken Chili
Simple Sundays | Beef and Lentil Chili
MORE VEGAN RECIPES
Butternut Squash Scalloped Potatoes (Vegan)
Spiced Butternut Squash Lentil Soup (Vegan)
Sweet and Spicy Crispy Tofu with Zucchini Noodles
MORE SLOW COOKER RECIPES
Slow Cooker Filipino Adobo-style Pulled Pork Sandwiches
Slow Cooker Bánh Mì {Vietnamese-style Sandwich}
Korean-style Short Ribs with Noodles
Braised Chicken with Chickpeas & Peppers
Black Eyed Pea Cassoulet
Vegan Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup yellow onions chopped
- 2 cloves garlic minced
- 2 cups mushrooms finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon cumin to taste
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 1 28 oz can diced tomatoes
- 2 cups low sodium vegetable broth
- 3 cans beans I like to do 1 can each of kidney, black, cannellini, or pinto. If you have time to soak your beans, use dried.
- 4 stalks of celery finely diced
- 2-3 tablespoons sugar
- kosher salt and freshly ground pepper to taste
Instructions
- In the insert of a slow cooker (or a Dutch oven or large pot), heat the olive oil over medium-low heat. Add the onions, garlic, and mushrooms, and season with soy sauce. Cook until the onions and mushrooms have wilted.
- Add cumin, paprika, cayenne pepper, oregano and stir for 30 seconds to coat the mushrooms and give the spices a chance to become fragrant.
- Stir in the tomato paste, diced tomatoes, vegetable broth, beans, celery, and sugar. Bring to a boil, then lower heat to a simmer. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4 hours on high or 8 hours on low. If cooking on the stove, cover and cook slowly and taste often, adjusting seasonings as necessary with salt and pepper, for at least 1 hour, stirring occasionally.
- Use an immersion blender to blend some (not all) of the chili for a thicker texture.
- When serving, garnish with green onions, vegan sour cream, cilantro, jalapenos, etc.
Video
Notes
VEGAN CHILI TIPS
- Rinse and drain the beans well before using to de-gas the beans. This helps prevent any uncomfortable bloat.
- Since there is no meat in this chili, it cooks rather quickly, but like any good chili, time is its friend. You can certainly serve this 30 minutes into cooking, but giving it more time to simmer helps the flavors really come together.
Nutrition
Comments
COOKBOOK
Made this right before Christmas it was delicious. I substituted squash & sweet red peppers for the mushrooms and it still turned out great thanks for the great recipe and easy step by step directions!
Hi Sizwe! The squash and red peppers sound like delicious additions to the chili – great idea! I’m so glad you enjoyed the recipe, and appreciate you coming back to let me know. Thanks!
Wow…This is an amazing..and more colorful recipe till now…and i love kidneys, can’t wait make this…it looks are fabulous…Thanks for sharing…..!
Thank you so much, Samantha!! Enjoy!
I’m always open to a new chili recipe, even a vegetarian one, so thank you, love the mushroom in this one
Thanks, Sabrina! The mushroom makes it extra hearty!