Believe it or not, chili can be made healthy without loads of saturated fat and calories with this amazing Crockpot Vegan Chili that even has meat-eaters licking their lips.
Sometime back, I experimented with a new recipe for chili. It turned out amazing! A follower actually won a cook-off with this delicious crockpot vegan chili recipe!
You’re going to love this vegan chili because it’s…
- Bursting with flavor
- Packed with wholesome ingredients
- A one-pot recipe
- Crockpot recipe
- Super easy to make
Even our own 88-year-old Grandma Edwards said she would’ve thought it had ground beef, and she asked me to leave a bowl of it for her dinner.
If this crockpot vegan chili can fool Grandma Edwards, it officially passes the test!
Ingredients in crockpot chili
How to make vegan chili
Begin by dicing up the onions and garlic.
Place all ingredients–onions, garlic, cooked beans, tomatoes, veggie broth, bulgur, and spices–in a crockpot on medium and allow to cook 4 hours. You can also turn the setting down to low and cook for 6-8 hours.
That’s seriously all there is to it!
Remember to make sure your beans are already cooked before adding them to the crockpot. I like to use canned beans in this to make it super easy. Simply drain and rinse all of the bean juices before using them.
InstantPot cooking instructions
InstantPot instructions from follower Kay.
This was by far the best vegan chili recipe I have ever tried. The flavor from the combination of ingredients and seasoning was perfect. I made it in my instant pot cooking the bulgur and beans first. Added the rest of the ingredients and set for 6 minutes on manual.
To cook the bulgur I added 1 c dry to 1 3/4 c water and cooked in the IP for 4 minutes. I did decrease to overall salt by 1 teaspoon but that was personal preference. I also used the catsup and found it to add the perfect flavor addition.”
Award-winning vegan chili recipe
Sometime back, someone won a Chili Cookoff with this recipe.
I won our chili cook Off contest at work today with your recipe. I proudly let everyone know it was vegetarian and shared your recipe! Thank you!”–Sally
Sometimes we like to top our chili beans with my Tofu Sour Cream. It’s so easy to make with only 5 ingredients and blender.
*Originally published October 07, 2015.
What is bulgur?
Bulgur is one of the most important ingredients in this recipe. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. Follow package directions.
I like to make a big batch of it and store in the freezer to use in recipes like tacos, stews, nachos, etc. because bulgur adds a ground beef texture and soaks up flavors of dish you’re preparing.
But, you don’t have to precook it for this recipe. Just toss in 3/4 cup dry bulgur, and add 1-1/2 cups extra water. That makes it even simpler!
Buckwheat groats can be substituted for bulgur to make this recipe gluten-free.
Crockpot vegan chili and cornbread
This Crock Pot Vegan Chili goes very well with my Country Cornbread.
Other great recipes that use bulgur
- 4-1/2 cups cooked beans. This would be, 3 15 oz cans of beans, drained and rinsed. I used black, pinto, and cannellini
- 1 15 oz can fire roasted tomatoes, with juice
- 3/4 cups bulgur wheat (uncooked dry)
- 3/4 cup diced onion
- 2 large cloves of garlic, minced
- 4 cups vegetable broth (homemade or low-sodium)
- ¾ cup ketchup
- ¼ cup Worchester sauce, without anchovies
- 2 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 2 tsp. season salt
- ½ tsp. cayenne pepper, optional
- salt to taste
- Place all ingredients in crock pot on medium and allow to cook 4 hours.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 440Total Fat: 2.5gSodium: 384mgCarbohydrates: 80.6gFiber: 18gProtein: 25g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.