Crock Pot Vegan Chili
This vegan crockpot chili is so good because it combines hearty beans, fresh vegetables, and savory spices, slow-cooked to perfection for a rich and comforting flavor. Easy to prepare and perfect for meal prep, it’s a nutritious and delicious dish that everyone will love.
Believe it or not, chili can be made healthy without loads of saturated fat and calories with this amazing healthy chili recipe that even has meat-eaters licking their lips. We have other meatless chili recipes that get great reviews like this Instant Pot vegan chili and my one-pot vegan chili mac. If you are in a hurry, this 15-minute black bean chili can save the day!
My own late mother-in-law who grew up on a farm used to say she couldn’t believe that this crockpot chili doesn’t have ground beef in it, and she would always ask me to leave a bowl of it for her dinner. Sometime back, a follower actually won a cook-off with this meatless chili recipe!
Reasons to love this bean chili recipe
- Rich and Hearty: This crockpot vegan chili is packed with a variety of beans, vegetables, and spices, creating a rich and hearty dish that’s perfect for satisfying your cravings.
- Can be Gluten-Free: I use bulgur wheat to create a ground beef texture, but gluten-free substitutions are also included.
- Convenient and Easy: With minimal prep time and the convenience of a slow cooker, this chili is incredibly easy to make, allowing you to enjoy a delicious meal with little effort.
- It’s Different: Unlike other meatless chili recipes that only use beans, we include grain to create a chewy ground beef texture.
Ingredients you will need
- Cooked beans- Use black beans, pintos, kidney beans, or any others you prefer.
- Fire-roasted tomatoes– Diced tomatoes can be used but fire-roasted add more flavor.
- Bulgur– This adds a crumbly ground beef texture. I have included some gluten-free options below.
- Veggies- We use onions and garlic.
- Seasoning- Garlic powder, onion powder, smoked paprika, and other spices round out the warm flavor.
What is bulgur wheat?
Bulgur is one of the most important ingredients in this recipe. It 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 the flavors of the dish you’re preparing. We have a great article on this website to answer all of your bulgur questions on how to cook it and recipes.
There is no need to precook it for this recipe. Just toss in 3/4 cup of dry bulgur.
How to make vegan crock pot chili
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Drain and rinse canned beans before using them. To do this, I dump them into a colander and rinse them. Personally, I like to use canned beans for this recipe because I like a variety of different kinds in my chili.
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.
STEP #2: 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.
Instant Pot instructions
STEP #1: Drain and rinse canned beans before using them. To do this, I dump them into a colander and rinse them. Personally, I like to use canned beans for this recipe because I like a variety of different kinds in my chili.
STEP #2: Dice the onion and garlic and add them to your Instant Pot. Press the SAUTE button and allow them to begin cooking in the dry pan. Watch closely, and when they start to turn a little brown, add 2-3 tablespoons of vegetable broth and stir to let them caramelize a little bit.
STEP #3: Add the cooked beans and all of the other ingredients EXCEPT the fire-roasted tomatoes. Stir everything together well.
STEP #4: Next, spread the fire-roasted tomatoes across the top of the mixture but DO NOT STIR. This is because tomato-based products that touch the bottom of the Instant Pot cause them to burn.
STEP #5: Place the lid on your Instant Pot, lock it down, and turn the vent to SEAL. Set to MANUAL and allow the chili to cook for 6 minutes. It will take about 10 minutes to come to pressure and then the timer will begin to count down the cooking time.
STEP #6: When the timer beeps once the cooking has stopped, do a quick release of the vent. You may want to use a spoon or dish towel to do this if there is much steam coming out.
STEP #7: Remove the lid and serve. Some great topping options are my Tofu Sour Cream and fresh chives or jalapenos.
*Originally published October 07, 2015.
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
Pro tips & suggestions
- Cooked Beans: Either canned or freshly cooked beans work well with this recipe.
- Bean Types: Any type of beans can be substituted. Great options include kidney beans, cannellini, navy, pintos, black beans, and others.
- Make it Spicy: To add more heat or spice to this chili, simply add more cayenne pepper or red pepper flakes.
- Topping Idea: 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.
Frequently Asked Questions
Yes, use canned beans or precooked fresh beans for this recipe.
This recipe goes very well with my Country Cornbread or even a side salad. I sometimes serve it with crusty sourdough bread.
There is no need to cook the bulgur or other grain first. Simply toss it in the pot dry.
Yes. Substitute buckwheat groats, brown rice, or quinoa for the bulgur wheat to make this recipe gluten-free.
More Favorite Vegan Chili Recipes
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Crock Pot Vegan Chili
Ingredients
- 4-1/2 cups cooked beans (3) 15 oz cans of beans, drained and rinsed. I use black, pinto, and cannellini
- 1 (15 oz) can fire roasted tomatoes with juice
- 3/4 cups bulgur wheat uncooked dry
- 3/4 cup onion, diced
- 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
- Drain and rinse canned beans before using them. To do this, I dump them into a colander and rinse them. Personally, I like to use canned beans for this recipe because I like a variety of different kinds in my chili.
- 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.
- You can also turn the setting down to low and cook for 6-8 hours.
Video
Notes
- If you want to make chili in your IP, try this Instant Pot Vegan Chili recipe which is basically the same recipe.
- 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.
- 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.
- This Crock Pot Vegan Chili goes very well with my Country Cornbread.
Nutrition
Disclaimer
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.
This is delicious. But my husband said it should be called bulgar bean stew, as he didn’t think it tasted like chili at all.
Loved it but found 1/4 cup Worcestershire sauce to be overpowering.
A 1/4 cup equals 4 tablespoons, so you could easily reduce the amount to 1-3 tablespoons for your taste preference.
I have made this twice for my OG carnivore family. They are still raving about it. They even asked if there was a place to give it a five stars rating. This is going to be our go-to chili recipe. Thanks so much!
That’s AWESOME! I’m so glad they are loving it. Thanks so much for letting me know.
Very tasty! I made this the other day. I ended up making a couple of “meal prep” containers of it for the freezer, for those days I don’t feel like cooking.
I haven’t made this yet, but would like to know if you have gluten free option for the wheat? thank you!
Judy- A number of people have told me that they use buckwheat groats with great success to make this gluten-free.
I really wanted to love this recipe. It’s super easy to make. However, for me it had way too much ketchup in it. It’s all I really tasted. I think I’ll make it again but leave out the ketchup and add an 8 oz can of tomato sauce.
DP- I think substituting tomato sauce is a good option to help adjust the recipe to your taste preference.
I made this tonight for dinner and it was delicious! Both my husband and I loved it, and it’s now a favorite chili recipe. I added some diced green peppers that I needed to use up and also used a 28oz can of fire roasted diced tomatoes instead of the 15oz because that was all I had. Small changes but I will make it with those additions every time because it was fabulous! Thanks for this great recipe!
Vicki- AWESOME! I am so glad that it’s your new favorite chili recipe. Thank you so much for the wonderful feedback. ♥
OMGosh, this is so GOOD! It looks so “meaty” and tricks your brain. My husband and I love it. We tried 2 chili recipes previously, but this one is “hands down” the best. We just started a list titled, “Foods to serve anyone” and this recipe is on that list. I can’t wait to share it with my non WFPB adult children and I think it will blow their minds. Thank you, Terri!
Hi Kim- Your comment makes me so happy! I have been able to fool many meat-eaters with this chili. I love that you enjoyed it so much. Thank you for such a great review, and I hope it will indeed blow your adult kids’ minds with it. This is so awesome!
@Kim, I would love to see that list! So often the things I try are disappointing…
Absolutely love this chili,made it for game night,delish!!I added small can of diced jalapenos (drained) just for some heat,other than that followed step by step instructions, wonderful
Hi Sue- So glad you enjoyed it! I made it last night for the Super Bowl too. 🙂
Can sorghum work instead of bulgur?
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.