Vegan Crockpot Vegan Chili

Here is my favorite crockpot vegan chili recipe, packed with beans, fire-roasted tomatoes, bulgur wheat, and a blend of spices that create a hearty, filling meal perfect for busy weeknights.

This chili is one of those recipes I turn to again and again when I need something easy that practically cooks itself. Just toss everything in the slow cooker in the morning, and by dinner time, your house smells amazing and you’ve got a warm pot of comfort food waiting for you.

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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. I like using a combination of black beans, pinto beans, and cannellini beans because they each bring something different to the pot – black beans hold their shape well, pintos get nice and creamy, and cannellini add a buttery texture. That said, you can absolutely use three cans of the same bean if that’s what you’ve got in your pantry. Kidney beans, great northern beans, or even chickpeas would work just fine here. If you’re starting with dried beans instead of canned, just make sure they’re fully cooked and tender before adding them to the crockpot.

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Options for Substitutions

This chili is super forgiving and works well with a bunch of different swaps:

• Beans: Feel free to mix and match whatever beans you have on hand – kidney beans, chickpeas, or navy beans all work great. You can even use just one type of bean if that’s what you’ve got.
• Bulgur wheat: If you don’t have bulgur, try quinoa, farro, or even brown rice instead. Use the same amount, though quinoa cooks faster so add it in the last hour of cooking.
• Fire roasted tomatoes: Regular diced tomatoes work fine here. You’ll lose a bit of that smoky flavor, but the chili will still taste delicious. You could add a pinch of smoked paprika to make up for it.
• Worcestershire sauce: Make sure to grab a vegan version, or substitute with soy sauce or tamari mixed with a splash of balsamic vinegar for that tangy, savory kick.
• Maple syrup: Honey works if you’re not strictly vegan, or use brown sugar, agave nectar, or even a bit of molasses for sweetness.
• Cayenne pepper: This adds heat, so skip it if you prefer mild chili, or bump it up to a full teaspoon if you like things spicy.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chili is adding too much liquid at the start, which can leave you with a watery, soup-like consistency – if it looks too thin near the end of cooking, remove the lid for the last 30 minutes to let excess moisture evaporate.

Don’t skip rinsing your canned beans thoroughly, as the starchy liquid they’re packed in can make your chili taste metallic and affect the overall texture.

Another common error is dumping in all the spices at once without tasting – since slow cooking intensifies flavors, start with three-quarters of the spices listed and adjust during the last hour of cooking to get the heat and seasoning just right.

Finally, resist the urge to constantly stir or lift the lid to check on things, as each peek releases heat and can add 15-20 minutes to your cooking time.

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What to Serve With Vegan Chili?

I love serving vegan chili with a big pile of 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 potatoes or brown rice, which soaks up the flavorful broth really nicely. A simple side salad with crisp romaine and a tangy vinaigrette is also a great way to balance out the richness of the chili.

Storage Instructions

Store: This chili actually tastes even better the next day once all the flavors have had time to meld 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 freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. 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: 1600-1850
• Protein: 55-65 g
• Fat: 6-10 g
• Carbohydrates: 325-360 g

Ingredients

• 3/4 cup onion (diced into 1/2-inch pieces)
• 2 garlic cloves (freshly minced)
• 4.5 cups cooked beans (or canned, drained and rinsed)
• 3/4 cup ketchup (I use Heinz)
• 1 tbsp garlic powder
• 4 cups vegetable broth
• 1/2 tsp cayenne pepper (adjust to taste for heat level)
• 1/2 tsp ground cumin
• 1 tsp seasoned salt
• 15 oz fire-roasted tomatoes (canned)
• 3/4 cup bulgur wheat
• 1 tbsp maple syrup
• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 1/4 cup Worcestershire sauce (vegan variety)

Step 1: Prepare Your Ingredients and Flavor Base

• 3/4 cup onion
• 2 garlic cloves
• 4.5 cups cooked beans
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1 tsp seasoned salt
• 2 tbsp chili powder

Dice the onion into 1/2-inch pieces and mince the garlic cloves fresh—this matters because freshly minced garlic will develop more flavor as it cooks slowly in the crockpot.

If using canned beans, drain and rinse them thoroughly under cold water to remove excess sodium and starch.

Gather all your dry spices (garlic powder, cayenne pepper, cumin, seasoned salt, and chili powder) in one place so they’re ready to add at once, which ensures even distribution throughout the chili.

Step 2: Build the Chili Base in the Crockpot

• diced onion from Step 1
• minced garlic from Step 1
• drained and rinsed beans from Step 1
• 15 oz fire-roasted tomatoes
• 4 cups vegetable broth
• 3/4 cup bulgur wheat
• 3/4 cup ketchup
• 1 tbsp maple syrup
• 1/4 cup Worcestershire sauce
• dry spice mixture from Step 1

Add the diced onions and minced garlic to your crockpot first, followed by the drained beans, canned fire-roasted tomatoes (with their juices), vegetable broth, and bulgur wheat.

Pour in the ketchup, maple syrup, and vegan Worcestershire sauce, then add all your pre-measured dry spices at once.

Stir everything together thoroughly to combine—I like to make sure the spices are well distributed and the bulgur isn’t clumping, as this helps it absorb liquid evenly during cooking.

Step 3: Slow Cook and Finish

Cover the crockpot and cook on medium for 4 hours or on low for 6-8 hours.

The longer, slower cooking on low will develop deeper, more complex flavors as the ingredients meld together—this is my preference for a richer-tasting chili.

During the last 30 minutes of cooking, taste and adjust the seasoning: add more cayenne if you want more heat, or more seasoned salt if it needs depth.

The bulgur should be tender and will have absorbed much of the liquid, creating a hearty, satisfying texture.

Vegan Crockpot Vegan Chili

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

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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 1725 kcal

Ingredients

  

• 3/4 cup onion (diced into 1/2-inch pieces)
• 2 garlic cloves (freshly minced)
• 4.5 cups cooked beans (or canned, drained and rinsed)
• 3/4 cup ketchup (I use Heinz)
• 1 tbsp garlic powder
• 4 cups vegetable broth
• 1/2 tsp cayenne pepper (adjust to taste for heat level)
• 1/2 tsp ground cumin
• 1 tsp seasoned salt
• 15 oz fire-roasted tomatoes (canned)
• 3/4 cup bulgur wheat
• 1 tbsp maple syrup
• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 1/4 cup Worcestershire sauce (vegan variety)

Instructions

 

• Dice the onion into 1/2-inch pieces and mince the garlic cloves fresh—this matters because freshly minced garlic will develop more flavor as it cooks slowly in the crockpot. If using canned beans, drain and rinse them thoroughly under cold water to remove excess sodium and starch. Gather all your dry spices (garlic powder, cayenne pepper, cumin, seasoned salt, and chili powder) in one place so they're ready to add at once, which ensures even distribution throughout the chili.
• Add the diced onions and minced garlic to your crockpot first, followed by the drained beans, canned fire-roasted tomatoes (with their juices), vegetable broth, and bulgur wheat. Pour in the ketchup, maple syrup, and vegan Worcestershire sauce, then add all your pre-measured dry spices at once. Stir everything together thoroughly to combine—I like to make sure the spices are well distributed and the bulgur isn't clumping, as this helps it absorb liquid evenly during cooking.
• Cover the crockpot and cook on medium for 4 hours or on low for 6-8 hours. The longer, slower cooking on low will develop deeper, more complex flavors as the ingredients meld together—this is my preference for a richer-tasting chili. During the last 30 minutes of cooking, taste and adjust the seasoning: add more cayenne if you want more heat, or more seasoned salt if it needs depth. The bulgur should be tender and will have absorbed much of the liquid, creating a hearty, satisfying texture.