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Home » Recipes » Soup Recipes » Crockpot Vegan Chili

Last updated on October 12, 2019. Originally posted on October 12, 2019 By Maryea / 11 Comments

Crockpot Vegan Chili

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This Vegan Chili is full of superfoods, has incredible flavor, and is easy to make in your slow cooker!Crockpot Vegan Chili overhead shotIt’s football season! Are you ready to have some friends over to watch the big game? Football season is much more fun with friends. I suggest you have a big pot of warm chili ready. Chili is expected, right?

Why don’t you surprise everyone and make a healthy, hearty chili that is vegan and filled with superfoods? Why not?!

You won’t be disappointed in this Crockpot Vegan Chili. It’s got three different kinds of beans and is chock full of vegetables.

I’ve made this for our Super Bowl party, and even the meatiest of meat lovers gobbled it up (and had seconds!). Superfoods Vegan Chili in the Slow Cooker It might even give you super powers since it’s filled with superfoods. That’s what superfoods do, right? Whether you hate the buzzword “superfoods” or love it, it is descriptive. It lets us know that the food we’re eating gives us a myriad of health benefits. Superfoods are not one hit wonders, but pack a powerful punch of many nutrients into one food.

Crockpot Vegan Chili recipe

This chili is full of superfoods like black beans, tomatoes, sweet potatoes, chia seeds, and celery. Boom.

Now, you don’t want to have your friends over and serve them something that tastes less than absolutely delicious. I’ve got you covered. I’ve told you again and again: healthy can taste fantastic!

My Crock-Pot® brand slow cooker is amazing because I can do every step in one pot. I start by sautéing the vegetables right on the stove. This is made possible by the double-duty DuraCeramic™ cooking pot that is stovetop safe. I love it!

You can also do this in your Instant Pot since it has a slow cooking function and you can sauté right in the inner pot!
Superfoods Vegan Chili in the Slow Cooker Sautéing the vegetables first gives the chili a sweetness and helps balance the flavors. I love that I can do it right in the same pot it’ll slow cook in.

Once your vegetables are sautéd and the seasonings are added, you are ready to add the rest of the ingredients and let the chili cook in the slow cooker.

Superfoods Vegan Chili in the Slow CookerI’m always tempted to eat these vegetables just like this. Yum.

 

If you cook on high, the chili will be ready in 3-4 hours. You can also cook it on low for 6-7 hours.

I like it even better the second day, so you can definitely make this one ahead of time. Crockpot Vegan Chili is one of my favorite foods!

Crockpot Vegan Chili recipe in the potI have made this mild and spicy, so it’s easy to customize it to your liking. Just follow my recipe notes after you decide if you’d like a spicy or mild version. You’re going to love it either way!

How to Make Crockpot Vegan Chili

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Crockpot Vegan Chili overhead shot

Crockpot Vegan Chili


★★★★★

5 from 2 reviews

  • Author: Happy Healthy Mama
  • Total Time: 4 hours 30 mins
  • Yield: 8-10 1x
Print Recipe
Print Recipe

Description

This Crockpot Vegan Chili is made is full of nutrition and flavor. Healthy never tasted so delicious!


Ingredients

Scale
  • 1–2 tablespoons avocado oil (or oil of choice)
  • 1 yellow onion, medium diced
  • 1–2 carrots, medium diced
  • 2 celery stalks, medium diced
  • 1 green bell pepper, medium diced
  • 1 medium sweet potato, medium diced (peeling optional)
  • 1 jalapeno pepper, diced (remove seeds for less spicy flavor, omit completely for mild chili)
  • 3–4 cloves garlic, minced
  • 2 teaspoons ancho chili powder (use 1 tsp for a more mild flavor)
  • 1 teaspoon sweet paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1/2 teaspoon cinnamon
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can fire roasted diced tomatoes
  • 1/4 cup chia seeds
  • 32 ounces vegetable stock
  • 1 (6 ounce) can tomato paste
  • salt and pepper
  • Optional toppings: avocado, fresh cilantro, sliced jalapeno peppers

Instructions

  1. Heat the oil over medium heat. Season the onion, carrots, and celery with salt and pepper and sauté for 10 minutes.
  2. Add the bell pepper, sweet potato, jalepeno, garlic, and spices and sauté another 5 minutes.
  3. Add the rest of the ingredients (black beans through tomato paste) and stir to combine.
  4. Cook the chili in the slow cooker 3-4 hours on high or 6-7 hours on low.
  5. Taste and season with additional salt and pepper if needed.
  6. Serve with optional toppings. Enjoy!
  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Category: Crock-Pot

Nutrition

  • Calories: 189
  • Sugar: 5.7g
  • Sodium: 224.5mg
  • Fat: 4.2g
  • Carbohydrates: 29.7g
  • Protein: 8.4g

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

 

 

 

This post was originally published in 2016. It was edited with new photos and a video in October 2019.

 

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Filed Under: Anti-inflammatory Diet

Previous Post: « Stitch Fix Fall 2019 Review
Next Post: 5 Anti-Inflammatory Foods I Eat Every Day »

Reader Interactions

Comments

  1. Darlene says

    January 12, 2020 at 4:34 pm

    I don’t have chia seeds. What is their purpose? Can I substitute something else?

    Reply
    • Maryea says

      January 13, 2020 at 8:45 am

      They thicken the chili and add nutrition. You can skip them.

      Reply
  2. Charlie says

    May 1, 2018 at 11:16 am

    Is this recipe superfoods vegan chili in slow cooker, gluten-free?

    Reply
    • Maryea says

      May 5, 2018 at 8:01 am

      Yes!

      Reply
  3. Jessica says

    November 28, 2017 at 10:24 am

    I absolutely love this chili. Served a crowd on Halloween by adding another can of beans, tomatoes, an extra sweet potato, a little water, and generous helpings of spices. I am making it again today with your proportions. I am leaving out the jalapeño as my kid thought it was spicy… I can’t wait! Thank you for the awesome recipe.

    ★★★★★

    Reply
    • Maryea says

      November 29, 2017 at 10:13 am

      You’re welcome Jessica! Thanks for coming back and leaving a review! I really appreciate it. 🙂

      Reply
  4. sohani patel says

    September 1, 2017 at 2:42 pm

    That looks great! I’m going to try it.Love the recipe
    Omg! Thank you SO much! I made this at home and it was delicious! A lot of other vegan chili recipes seem very complicated. This one is easy peasy and SO worth it. It also was VERY inexpensive and will last a few days
    thanku

    ★★★★★

    Reply
    • Maryea says

      September 3, 2017 at 8:21 am

      You’re welcome! Glad you enjoyed this. 🙂

      Reply
  5. Dietitian Jess says

    October 4, 2016 at 11:46 am

    Loving all the veggies and beans packed into a delicious recipe! Pinning for my goal to utilize my crockpot more this fall and winter.

    Reply
    • Maryea says

      October 5, 2016 at 6:59 am

      You’re going to fall in love with your slow cooker! 🙂

      Reply

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