High Protein Crockpot Vegan Chili

If you ask me, a good crockpot chili is one of the best things you can make on a busy weeknight.

This vegan version is packed with hearty beans and bulgur wheat that give it a satisfying texture without any meat. Fire-roasted tomatoes and a blend of spices create a rich, warming flavor that hits the spot.

The slow cooker does all the work while you go about your day. A touch of maple syrup balances out the heat from the cayenne and chili powder, and the ketchup adds a slight sweetness that rounds everything out.

It’s a filling, comforting meal that happens to be completely plant-based, perfect for chilly evenings when you want something warm in your bowl.

What Kind of Beans Should I Use?

The beauty of this chili is that you can really mix and match whatever beans you have on hand or prefer. I like using a combination of three different types – black beans, pinto beans, and cannellini beans – because it gives you a nice variety of textures and flavors in every bite. That said, you could easily stick with just one or two types if that’s what you’ve got in your pantry. Canned beans are super convenient for this recipe since they’re already cooked, but if you want to use dried beans that you’ve cooked yourself, that works great too. Just make sure to drain and rinse your canned beans well to get rid of excess sodium and that slightly metallic canned taste.

Options for Substitutions

This chili is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Beans: Mix and match whatever beans you like or have in your pantry. Kidney beans, chickpeas, navy beans, or even lentils work great. Just keep the total amount around 4-1/2 cups.
• Bulgur wheat: If you don’t have bulgur, try quinoa, farro, or even brown rice instead. Quinoa cooks faster, so add it in the last 30 minutes of cooking. For a grain-free option, use an extra half can of beans or some diced mushrooms for texture.
• Fire roasted tomatoes: Regular diced tomatoes work just fine if you can’t find fire roasted. You’ll still get plenty of flavor from the spices and other ingredients.
• Worcestershire sauce: Make sure to grab the vegan version without anchovies, or substitute with soy sauce or tamari mixed with a splash of balsamic vinegar for that savory depth.
• Maple syrup: Agave nectar, brown sugar, or even a touch of molasses can replace the maple syrup in equal amounts.
• Cayenne pepper: This adds heat, so feel free to leave it out for a milder chili or bump it up if you like things spicy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is adding too much liquid at the start, which can leave you with a watery, soup-like consistency – remember that slow cookers trap moisture, so if your chili looks too thin after cooking, remove the lid for the last 30 minutes to let excess liquid evaporate.

Another common error is not rinsing your canned beans thoroughly, which can make your chili taste metallic and add unnecessary sodium to the dish.

Don’t skip toasting your spices in a dry pan for 30 seconds before adding them to the crockpot, as this simple step brings out deeper flavors and prevents that raw, powdery taste.

Finally, resist the urge to lift the lid and stir frequently – each time you do, you release heat and add 15-20 minutes to the cooking time, so just let it do its thing until the bulgur is tender and the flavors have melded together.

What to Serve With Vegan Chili?

I love serving vegan chili with warm cornbread or tortilla chips for scooping up all that hearty goodness. You can also set up a fun topping bar with diced avocado, chopped cilantro, sliced jalapeños, and a squeeze of lime juice so everyone can customize their bowl. If you want to make it more filling, serve it over baked sweet potatoes or brown rice, which soaks up the flavorful broth perfectly. A simple side of coleslaw or a crisp green salad adds a nice refreshing crunch that balances out the warm, spicy chili.

Storage Instructions

Store: This chili actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep since you can portion it out for easy lunches throughout the week.

Freeze: Chili is one of those recipes that’s basically made for freezing. Let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. I like to freeze it in individual portions so I can just grab one whenever I need a quick meal.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for about 2-3 minutes. If it seems a bit thick after storing, just add a splash of vegetable broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 65-75 g
• Fat: 5-8 g
• Carbohydrates: 290-320 g

Ingredients

• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 4 cups vegetable broth
• 1 tsp seasoned salt
• 15 oz fire-roasted diced tomatoes
• 1/2 tsp ground cumin
• 1 tbsp garlic powder
• 2 garlic cloves (minced)
• 3/4 cup bulgur wheat (adds hearty texture and protein)
• 1 tbsp maple syrup
• 3/4 cup diced onion (about 1 medium onion)
• 4.5 cups cooked beans (kidney, black, or pinto work well)
• 3/4 cup ketchup (I use Heinz)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1/4 cup Worcestershire sauce (vegan version recommended)

Step 1: Prepare Aromatics and Gather Ingredients

• 3/4 cup diced onion
• 2 garlic cloves, minced
• 4.5 cups cooked beans

Dice the onion into small, uniform pieces and mince the garlic cloves.

Having your aromatics prepped and ready will allow you to build flavor quickly once everything goes into the crockpot.

Rinse the cooked beans under cold water to remove excess sodium and starch, which helps prevent the chili from becoming too thick or cloudy.

Step 2: Combine Dry Spices and Aromatics

• 3/4 cup diced onion from Step 1
• 2 garlic cloves, minced from Step 1
• 2 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp seasoned salt

In your crockpot, add the diced onion and minced garlic first, then layer in the chili powder, ground cumin, garlic powder, cayenne pepper, and seasoned salt.

I like to add the dry spices directly to the aromatics before the liquid—this allows them to bloom slightly against the moisture from the onion and garlic, which intensifies their flavor rather than just dissolving flat into the broth.

Step 3: Add Beans, Tomatoes, and Liquid Components

• 4.5 cups cooked beans from Step 1
• 15 oz fire-roasted diced tomatoes
• 4 cups vegetable broth
• 3/4 cup bulgur wheat
• dry spice mixture from Step 2

Add the rinsed beans from Step 1, fire-roasted diced tomatoes, vegetable broth, and bulgur wheat to the crockpot.

Stir gently to combine everything and ensure the spices are evenly distributed.

The bulgur wheat will absorb liquid and expand during cooking, adding heartiness and texture to the final chili.

Step 4: Add Sweetness, Umami, and Finishing Flavors

• 1 tbsp maple syrup
• 3/4 cup ketchup
• 1/4 cup vegan Worcestershire sauce

Stir in the maple syrup, ketchup, and vegan Worcestershire sauce.

These ingredients add depth and balance—the maple syrup rounds out the spices and adds subtle sweetness, while the ketchup and Worcestershire provide umami and a touch of acidity that brightens the overall flavor.

Stir until everything is well combined.

Step 5: Cook Low and Slow

Cover the crockpot and cook on low for 6-8 hours, or on medium for 4 hours if you’re short on time.

Low and slow cooking allows all the flavors to meld and develop while keeping the beans intact and the texture of the bulgur tender.

For the best flavor development, I prefer the longer low setting whenever possible—it creates a more unified, complex taste.

Step 6: Taste and Adjust Seasoning

Once cooking is complete, give the chili a good stir to distribute any settled ingredients.

Taste a spoonful and adjust seasonings as needed—you may want to add more salt, cayenne for heat, or a splash more Worcestershire for depth.

The chili should be rich, balanced, and warming, with no single spice overpowering the others.

High Protein Crockpot Vegan Chili

Delicious High Protein Crockpot Vegan Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 4 hours hrs 5 minutes mins

Total Time 6 hours hrs 7 minutes mins

Servings 8 servings

Calories 1525 kcal

Ingredients

  

• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 4 cups vegetable broth
• 1 tsp seasoned salt
• 15 oz fire-roasted diced tomatoes
• 1/2 tsp ground cumin
• 1 tbsp garlic powder
• 2 garlic cloves (minced)
• 3/4 cup bulgur wheat (adds hearty texture and protein)
• 1 tbsp maple syrup
• 3/4 cup diced onion (about 1 medium onion)
• 4.5 cups cooked beans (kidney, black, or pinto work well)
• 3/4 cup ketchup (I use Heinz)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1/4 cup Worcestershire sauce (vegan version recommended)

Instructions

 

• Dice the onion into small, uniform pieces and mince the garlic cloves. Having your aromatics prepped and ready will allow you to build flavor quickly once everything goes into the crockpot. Rinse the cooked beans under cold water to remove excess sodium and starch, which helps prevent the chili from becoming too thick or cloudy.
• In your crockpot, add the diced onion and minced garlic first, then layer in the chili powder, ground cumin, garlic powder, cayenne pepper, and seasoned salt. I like to add the dry spices directly to the aromatics before the liquid—this allows them to bloom slightly against the moisture from the onion and garlic, which intensifies their flavor rather than just dissolving flat into the broth.
• Add the rinsed beans from Step 1, fire-roasted diced tomatoes, vegetable broth, and bulgur wheat to the crockpot. Stir gently to combine everything and ensure the spices are evenly distributed. The bulgur wheat will absorb liquid and expand during cooking, adding heartiness and texture to the final chili.
• Stir in the maple syrup, ketchup, and vegan Worcestershire sauce. These ingredients add depth and balance—the maple syrup rounds out the spices and adds subtle sweetness, while the ketchup and Worcestershire provide umami and a touch of acidity that brightens the overall flavor. Stir until everything is well combined.
• Cover the crockpot and cook on low for 6-8 hours, or on medium for 4 hours if you're short on time. Low and slow cooking allows all the flavors to meld and develop while keeping the beans intact and the texture of the bulgur tender. For the best flavor development, I prefer the longer low setting whenever possible—it creates a more unified, complex taste.
• Once cooking is complete, give the chili a good stir to distribute any settled ingredients. Taste a spoonful and adjust seasonings as needed—you may want to add more salt, cayenne for heat, or a splash more Worcestershire for depth. The chili should be rich, balanced, and warming, with no single spice overpowering the others.