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This Slow Cooker Vegan Chilli is the easiest chilli I make: kidney beans, mushrooms, red pepper, onion and garlic go into the pot with chopped tomatoes, cumin, chilli, coriander and a little cinnamon. It takes 5 minutes to prepare, then the slow cooker does the rest. It serves 4, and if you like this, try my Vegan Chili too.
Slow Cooker Vegan Chilli at a Glance
James's tipIf the chilli is thinner than you like, take the lid off for the last 30 minutes on high and mash a few of the beans against the side of the pot. It thickens up nicely.
Key ingredients
- Kidney beans
- Mushrooms and red pepper
- Chopped tomatoes
- Cumin, chilli and cinnamon
Why you'll love it
- About 213 kcal and 12g fibre a portion
- Only 5 minutes of prep
- Mild, so the whole family can eat it
Quick summary
This chilli puts chopped onion, garlic, mushrooms and red pepper into the slow cooker with kidney beans, chopped tomatoes, water, a stock cube, cumin, mild chilli powder, ground coriander and cinnamon, then cooks it on high for 3.5 hours or low for 7. It serves 4 and is about 213 kcal a portion.
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Why this recipe works
This vegan chilli recipe is perfect when the nights draw in and you want something warming without the fuss. Everything goes into the slow cooker raw, and hours of gentle cooking bring out a deep, rich flavour.
It is on repeat in my house. No slow cooker? You can make it in a pot on the hob in about 40 minutes instead (see the FAQs).
Serve it over rice or quinoa (my How to Cook Quinoa guide makes it easy), spooned over Hasselback Potatoes, or piled onto Easy Slow Cooker Jacket Potatoes. Leftovers make a great lunch the next day.
Ingredients to make Slow Cooker Vegan Chilli
- Mushrooms: Chestnut mushrooms add colour and a meaty bite, but button mushrooms work too. Use any spares in my Vegan Sausage Rolls.
- Red Pepper: Adds colour, sweetness and texture. Any colour of pepper works.
- Kidney Beans: Two tins, drained, for protein and a hearty texture.
- Onion: White or red both work.
- Garlic: Finely chopped, for depth of flavour.
- Chopped Tomatoes: The base of the sauce, with a little water to loosen it.
- Cumin: Warm and earthy.
- Mild Chilli Powder: Gives a gentle heat. Use medium or hot if you like it spicy.
- Ground Coriander: Floral and citrusy, it pairs well with the other spices.
- Cinnamon: My secret ingredient. One teaspoon adds warmth and a subtle sweetness without making it spicy.
- Vegetable Stock: One stock cube or pot adds concentrated flavour. A low salt cube brings the salt down to about 1.4g a portion.
See recipe card for full information on ingredients and quantities.
Substitutions
- Kidney Beans: Swap for black beans, pinto beans or a tin of mixed beans.
- Meat Version: For a chilli con carne, brown 500g of beef mince in a pan first, then add it to the slow cooker with one tin of beans instead of two.
- Vegetables: Swap the peppers or mushrooms for courgette, carrot, sweet potato or sweetcorn. Add soft veg like courgette for the last hour.
Variations
- Spicy: This chilli is mild. For more heat, use medium or hot chilli powder, add a pinch of chilli flakes, or top it with fresh chopped chillies.
- Deluxe: Stir in a teaspoon of cocoa powder or a square of dark chocolate for a richer sauce, and top with chopped coriander and a dollop of coconut yoghurt.
- Kid Friendly: Leave out the chilli powder and add a teaspoon of smoked paprika instead. Kids also love helping to make my Sweet Potato Gnocchi.
How to make Slow Cooker Vegan Chilli
Step 1: Finely dice the onion and garlic and roughly chop the mushrooms and pepper. Drain the kidney beans.
Step 2: Add everything to the slow cooker, stir, pop the lid on and cook on high for 3.5 hours or low for 7 hours. If it is too thin, take the lid off for the last 30 minutes.
For another hearty slow cooker dinner, try my Easy Slow Cooker Sausage Casserole or Slow Cooker Chickpea Curry.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once, in a pan or the microwave, until piping hot all the way through. To freeze, portion it into containers and freeze for up to 3 months, then defrost in the fridge overnight. Leftovers are great on an Air Fryer Jacket Potato.
Recipe FAQs
This one is kidney beans, mushrooms, red pepper, onion and garlic in chopped tomatoes with cumin, mild chilli powder, ground coriander and cinnamon. Black beans, pinto beans or lentils all work too.
For me it is cinnamon. A teaspoon adds warmth and a subtle sweetness. A teaspoon of cocoa powder or a square of dark chocolate also makes the sauce richer.
Take the lid off for the last 30 minutes on high so some of the liquid cooks off, and mash a few of the beans against the side of the pot. If it is still thin, stir in 1 tsp cornflour mixed with a splash of cold water. Cornflour thickens without the floury taste plain flour can leave.
Yes. Cool it, portion it into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot, adding a splash of water if needed.
Make it on the hob. Fry the onion and garlic in a little olive oil in a large pot until soft, add everything else, then simmer gently with the lid half on for about 30 minutes, stirring now and then.
Rice, quinoa or a jacket potato are my favourites. It is also great with tortilla chips, or scooped up with my Gluten Free Flatbread.
You might also like
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Slow Cooker Vegan Chilli
Equipment
Ingredients
- 1 onion
- 3 cloves garlic
- 200 g mushrooms
- 1 red pepper
- 2 cans kidney beans, drained
- 1 can chopped tomatoes
- 1/3rd can water
- 1 tsp cumin
- 1 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 vegetable stock cube/pot
- pinch of salt and pepper
Instructions
- Finely dice the onion and garlic and roughly chop the mushrooms and pepper. Drain the kidney beans.
- Add all of the ingredients to the slow cooker, stir, pop the lid on and cook on high for 3 hours 30 mins (or low for 7 hours). If it is too thin, take the lid off for the last 30 minutes.
Video
Notes
Nutrition
What dose 0.67rd can water mean
sorry that means 2/3rds can of water so fill the empty bean can to 2/3rds full of water
Delicious! I cooked Basmati rice to go with it.
Thanks so much Ann 🙂
Can you advise how much cinnamon please?…it doesn’t say in the recipe at least cannot see it…I’ve just sat down to this and it’s really tasty, I didnt put cinnamon in but will do the next time…it is so easy as you say, thankyou for all these wonderful recipes and videos
Oops! Edited now 🙂 it’s 1 tsp. Glad you enjoyed it 🙂
Can we have more slow cooker recipes and can you add the non-vegan/vegetarian substitutes where you can. I prefer vegan/Vegetarian but my son’s want the meat versions.
I will do my best 🙂
Looks great will try later cheers
Have been looking for a decent vegan chilli recipe for sometime now. This is just perfect, I pop it on before I go to work and have a comforting, warming meal when I’m back. The flavours are delicious and I’m already looking forward to making it again next week.