Slow Cooker Vegan Chili

4.7
(158)
124 Reviews
36 Photos

This spicy vegan chili is loaded with beans, colorful peppers, and other veggies for a hearty and flavorsome dinner that's easy to make in a slow cooker.

Submitted by Grete
Updated on January 26, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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close up on a ladle full of hearty vegan slow-cooker chili
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Prep Time:
30 mins
Cook Time:
5 hrs 10 mins
Total Time:
5 hrs 40 mins
Servings:
15
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Ingredients

Original recipe (1X) yields 15 servings

  • 1 tablespoon olive oil

  • 2 onions, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 4 cloves garlic, minced

  • 2 (14.5 ounce) cans diced tomatoes with juice

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 2 (6 ounce) cans tomato paste

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 1 cup frozen corn kernels, thawed

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 6 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 (8 ounce) can tomato sauce, or more if needed

  • 1 cup vegetable broth, or more if needed

Directions

  1. Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.

    Skillet full of chopped onions, peppers, and garlic

    Dotdash Meredith Food Studios

  2. Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.

    All ingredients have been added including spices, spinach, corn, beans, and veggies in a slow cooker

    Dotdash Meredith Food Studios

  3. Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

    The chili has been cooking for a while and is a thick consistency and mixed well with all the ingredients

    Dotdash Meredith Food Studios
402 home cooks made it!

Nutrition Facts (per serving)

134 Calories
2g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 134
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 617mg 27%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 26%
Total Sugars 7g
Protein 6g 13%
Vitamin C 50mg 55%
Calcium 99mg 8%
Iron 4mg 24%
Potassium 665mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.