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Slow-Cooker Vegan Chili

7 reviews
Total Time
Prep: 35 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Marjorie Au, Honolulu, Hawaii

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

I combine ingredients for this hearty slow-cooker vegan chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal in the evening! —Marjorie Au, Honolulu, Hawaii

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Can you freeze slow-cooker vegan chili?

Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

Slow-Cooker Vegan Chili Tips

What else can you put in slow-cooker vegan chili?

Make your vegan chili more rich and satisfying by adding a can of chickpeas, rinsed and drained. Instead of frozen veggies, reach for fresh corn, cut off the cobs, in season. Roasted red or green Hatch chiles would be a wonderful spicy addition to this chili. For a crispy crunch, top with homemade tortilla chips. Discover vegan dinners even meat lovers will enjoy.

How do you store slow-cooker vegan chili?

After cooling, cover and refrigerate this chili for up to 4-5 days. Or you can freeze it for up to 3 months. Here’s everything you need to know about freezing soup.

How can you thicken or thin slow-cooker vegan chili?

For a thicker chili, mash some of the beans before adding to the chili, or stir in canned or homemade vegan refried beans. Want a thinner chili? Stir in more vegetable broth, low-sodium tomato or vegetable juice, or another can of undrained diced tomatoes (or fire-roasted tomatoes). If you omit the cornmeal from this recipe, your chili will naturally be a bit thinner.

—Christine Rukavena, Taste of Home Senior Book Editor
Test Kitchen Approved

Slow-Cooker Vegan Chili

7 reviews
Prep Time 35 min
Cook Time 6 hours
Yield 7 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: Diced tomatoes and chopped green onions
Text Ingredients

Directions

  1. In a 4-qt. slow cooker, combine the first 9 ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low until vegetables are tender, 6-8 hours.
  2. Serve with tomatoes and green onions if desired.

Nutrition Facts

1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

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