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4.53 from 80 votes

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.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Chili Recipes
Cuisine: American
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 301kcal
Author: Terri Edwards

Equipment

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
US Customary - Metric

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

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.
Gluten-Free Options:
Substitute Buckwheat groats, brown rice, or quinoa for the bulgur wheat to make this recipe gluten-free.

Nutrition

Serving: 2cups | Calories: 301kcal | Carbohydrates: 65g | Protein: 13g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Fiber: 13g | Sugar: 25g