This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
Excited to introduce my Slow Cooker Vegan Chilli. This recipe is so simple and easy to make, you wouldn’t believe it! It only takes 5 minutes to prepare and is budget friendly as it feeds 4 for under £1 per person! I guarantee this will be a recipe that you make time and time again, and one the family are going to really love!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This Slow Cooker Vegan Chilli is absolutely brilliant for this time of year. Especially when the nights are colder and darker and you feel like something warming and comforting, but don’t want the fuss of cooking. The flavours that are brought out by the slow cooker are insane!
It’s definitely a go-to recipe me for me at the moment and I’m sure it will be for you soon also! If you don’t have a slow cooker or are limited for time, fear not, you can still use a pot on the hob, which would speed up the recipe.
I wanted to create this Slow Cooker Vegan Chilli as my Comforting Black Bean Chilli has been so popular. Coupled with the ever increasing rise in the popularity of slow cookers, I thought it would be a win win! Plus served over some rice, quinoa or even my Herb Salted Hasselback Potatoes or topped on my Slow Cooker Jacket Potato it makes the perfect quick and easy dinner (or lunch for leftovers the next day!)
Ingredients to make Slow Cooker Vegan Chilli
- Mushrooms – I used chestnut mushrooms for their size, colour, and flavour, but you could also use baby bellas, sliced portobellos, or button mushrooms. If you have some spare chuck them into my Lentil Sausage Rolls recipe.
- Red pepper – I’ve used a red pepper here as it adds to the colour and texture of the chilli but you could use any other coloured pepper if you preferred.
- Kidney beans – kidney beans are a great source of plant-based protein and add a great texture to the slow cooker chilli.
- Onion – I’ve used a white onion in this recipe but a red onion would also work.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Chopped tomatoes – These provide the base for the Slow Cooker Vegan Chilli and provide the perfect level of liquid and acidity.
- Cumin – this is a rich and hearty spice and really enhances the flavour.
- Chilli powder – this adds a gentle and subtle heat to the vegan chilli.
- Ground coriander – I love ground coriander, it’s floral and citrusy and pairs so well with the other spices.
- Cinnamon – Not a common ingredient for a chilli, but adds some warmth and subtle sweetness to the chilli without it being spicy.
- Vegetable stock – this adds concentrated flavour and really enhances the vegan chilli.
See recipe card for full information on ingredients and quantities.
Substitutions
- Kidney Beans – If you don’t have kidney beans or don’t like them, I would substitute them for another type of bean such as black beans.
- Vegetarian – If you aren’t vegan or vegetarian, you could add some mince into the slow cooker to make a chilli con carne.
- Vegetables – If you don’t have peppers or mushrooms, don’t worry. You can pop pretty much any leftover veg that needs using up into the recipe.
Variations
- Spicy – This recipe is mild for everyone to enjoy. If you wanted to increase the spice you could add some extra chilli powder. You could also use a medium or hot chilli powder instead. Alternatively, you can top the vegan chilli with freshly chopped chillis!
- Deluxe – In my opinion, I think this Slow Cooker Vegan Chilli is already at its A game! However if you wanted to make it more deluxe, I would serve it with either rice, quinoa or over my Herb Salted Hasselback Potatoes. I would top it with freshly chopped coriander and a nice dollop of coconut yoghurt or vegan sour cream.
- Kid friendly – This is a great recipe to get children involved in. As I mentioned earlier, this is a very mild recipe. However, if you have a child that is particularly sensitive to spice, then feel free to drop the chilli powder. You could add some smoked paprika instead. My Homemade Sweet Potato Gnocchi recipe is a brilliant recipe to get the kids involved in. It’s a super simple recipe to follow and you only need 2 ingredients that you’ll most likely have in the cupboards at home!
How to make Slow Cooker Vegan Chilli
Step 1: Firstly finely dice the onion and garlic and roughly chop the mushroom and pepper.
Step 2: Add all of the ingredients to the slow cooker, pop the lid on and cook on high for 3 hours 30 mins or low for 7 hours.
If you’re looking for another hearty slow cooker recipe then try out my Slow Cooker Sausage Casserole or Slow Cooker Chickpea Curry.
Leftovers
Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 3 months in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week. If cooking for frozen, allow to defrost fully, before gently reheating on the hob until piping hot.
Recipe FAQs
I’ve used kidney beans in this vegan chilli, but you could add or substitute for any other type of bean. I enjoy making this recipe with black beans too!
Yes definitely, this recipe will last up to 1 month in the freezer. Store in an airtight container and if cooking from frozen, allow to defrost fully before gently reheating on the hob until piping hot.
Fear not, you can still make this recipe on the hob. Simply chop the vegetables, fry off the onion and garlic in a large pot with some olive oil. Once they have softened, add the rest of the ingredients and leave to simmer on a low heat for around 30 minutes.
My favourites are either rice, quinoa or topping on jacket potatoes!
YOU MIGHT ALSO LIKE…
Slow Cooker
Slow Cooker Carrot and Coriander Soup
Slow Cooker
Easy Slow Cooker Jacket Potatoes
Slow Cooker
Slow Cooker Chickpea Curry
Tried this Slow Cooker Vegan Chilli recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Slow Cooker Vegan Chilli
Equipment
- Wooden chopping board
- Knife
- Slow cooker
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
- Firstly finely dice the onion and garlic and roughly chop the mushroom and pepper
- Add all of the ingredients to the slow cooker, pop the lid on and cook on high for 3 hours 30 mins (or low for 7 hours)
Notes
Nutrition
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 🙂
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.