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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!

Vegan Crock Pot Chili
Amazingly healthy and filling. We love to serve this chili with my cornbread recipe shown below.

Ingredients in crockpot chili

How to make vegan chili

Begin by dicing up the onions and garlic.

diced onions on cutting board

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.

beans in colander

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.

Vegan Crock Pot Chili Beans topped with tofu sour cream.
Vegan Crock Pot Chili Beans topped with tofu sour cream.

*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.

wooden spoon with cooked bulgur beside wooden spoon with uncooked bulgur

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

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.

vegan cornbread slice on silver plate with cast iron pan in background

Other great recipes that use bulgur

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

Sometime back, I experimented with a new recipe for vegetarian chili in my crockpot. Turned out amazing! A follower even won a cookoff with this delicious 3 bean vegan chili!


  • 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 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoon season salt
  • ½ teaspoon cayenne pepper, optional
  • salt to taste


  1. 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.

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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Vegan Plant Based Starter Kit
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crockpot vegan chili
Crock Pot Vegan Chili
Slow-cooked to perfection!


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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