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Crock Pot Vegan Chili

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.

vegan crockpot chili in crock with wooden spoon

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
  • Smokey
  • Packed with wholesome ingredients
  • A one-pot recipe
  • Crockpot recipe
  • Super easy to make
  • Filling
  • Crowd-pleasing
  • Award-winning

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!

bowl of vegan chili on wooden table with wood spoon

Ingredients in crockpot chili

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan chili

Begin by dicing up the onions and garlic.

diced onions on cutting board

Personally, I like to use can beans for this recipe because I like a variety of different kinds. Simply drain and rinse all of the bean juices before using them.

However, you could just use one type of bean for the whole recipe. This is especially good if you want to make your own beans fresh.

Remember to make sure your beans are already cooked before adding them to the crockpot.

beans in colander

Place all ingredients–onions, garlic, cooked beans, tomatoes, veggie broth, bulgur, maple syrup, and spices–in a crockpot on medium and allow to cook for 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!

If you would like to make this chili in your IP, try my Instant Pot Vegan Chili recipe which is basically the same recipe with a few adjustments.

overhead shot of instant pot full of chili

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 Tofu Sour Cream. It’s so easy to make with only 5 ingredients and a blender.

big bowl of chili beans on white background

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 it in the freezer to use in recipes like tacos, stews, nachos, etc. because bulgur adds a ground beef texture and soaks up flavors of the dish you’re preparing.

cooked bulgur in pan on wooden table

Remember that you don’t have to precook it for this recipe. Just toss in 3/4 cup dry bulgur.

Pro tips & suggestions

  • Either canned or freshly cooked beans work well with this recipe.
  • Any type of beans can be substituted. Great options include kidney beans, cannellini, navy, pintos, black beans, and others.
  • There is no need to cook the bulgur first. Simply toss it in the pot dry.
  • To add more heat or spice to this chili, simply add more cayenne pepper or red pepper flakes.
  • Buckwheat groats can be substituted for bulgur to make this recipe gluten-free.
  • To make it in your IP, try my Instant Pot Chili Recipe.
  • Sometimes we like to top our chili beans with Tofu Sour Cream. It’s so easy to make with only 5 ingredients and a blender.
  • This Crock Pot Vegan Chili goes very well with my Country Cornbread.
vegan cornbread slice on silver plate with cast iron pan in background

*Originally published October 07, 2015.

Other great vegan chili recipes

This post may contain affiliate links. Read my full disclosure here.

Crock Pot Vegan Chili

Crock Pot Vegan Chili

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

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.

Ingredients

  • 4-1/2 cups cooked beans. This would be, (3) 15 oz cans of beans, drained and rinsed. I use black, pinto, and cannellini
  • 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 (low sodium)
  • ¾ cup ketchup
  • ¼ cup Worchester sauce, without anchovies
  • 1 tablespoon maple syrup
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon season salt
  • ½ teaspoon cayenne pepper, optional

Instructions

  1. Begin by dicing up the onions and garlic.
  2. If using can beans, drain and rinse them. I do this by dumping them into a colander and rinsing them under water.
  3. Place all ingredients–onions, garlic, cooked beans, fire-roasted tomatoes, veggie broth, bulgur, maple syrup, and spices–in a crockpot on medium and allow to cook for 4 hours.
  4. You can also turn the setting down to low and cook for 6-8 hours.

Notes

Pro Tips & Suggestions:

  1. If you want to make chili in your IP, try this Instant Pot Vegan Chili recipe which is basically the same recipe.
  2. Either canned or freshly cooked beans work well with this recipe.
  3. Any type of beans can be substituted. Great options include kidney beans, cannellini, navy, pintos, black beans, and others.
  4. There is no need to cook the bulgur first. Simply toss it in the pot dry.
  5. To add more heat or spice to this chili, simply add more cayenne pepper or red pepper flakes.
  6. Sometimes we like to top our chili beans with my Tofu Sour Cream. It’s so easy to make with only 5 ingredients and a blender.
  7. This Crock Pot Vegan Chili goes very well with my Country Cornbread.
  8. Buckwheat groats can be substituted for bulgur to make this recipe gluten-free.

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    Nutrition Information:
    Yield: 6 Serving Size: 2 cups
    Amount Per Serving: Calories: 301Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgCarbohydrates: 65gFiber: 13gSugar: 25gProtein: 13g

    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.

    Did you make this recipe?

    Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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    Aleda

    Monday 21st of December 2020

    Can sorghum work instead of bulgur?

    Terri Edwards

    Monday 21st of December 2020

    Hi Aleda- I haven't tried this with sorghum but think it's worth a try. If you give it try, I would love to hear how it comes out.

    Ailene McManus

    Sunday 13th of December 2020

    Oh my gosh - you weren't kidding about the flavor; definitely the best Vegan Chili recipe I have tried. Thank you for this!

    Terri Edwards

    Monday 14th of December 2020

    Hi Ailene- I'm SO glad you enjoyed it!

    Liz White

    Thursday 22nd of October 2020

    I made this for the first time today and LOVED it! I didn't have enough chili powder so I dumped in some crushed red pepper, which worked fine. I also left out the salts in consideration of my blood pressure. I really liked the kick, and it was the perfect bowl to have while I sat and watched the snow come down. Thanks!

    Terri Edwards

    Thursday 22nd of October 2020

    Hi Liz- That sounds so fabulous! Where are you that the snow is coming down already? So glad you loved the chili.

    Deborah Likens

    Sunday 27th of October 2019

    P.S. I put it in the Instant Pot set on manual and cooked 12 minutes. Perfecto!

    Terri Edwards

    Monday 28th of October 2019

    Thank you for that InstantPot information. Much appreciated!

    Deborah Likens

    Sunday 27th of October 2019

    Terri I just made this again but used a can of black , a can of red beans, a can of hominy and a can of corn. Holy smokes it is really wonderful!

    Terri Edwards

    Monday 28th of October 2019

    YAY! That's awesome, and I love the addition of hominy. What a great idea!

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