This slow cooker vegan chili is packed with black beans and vegetables for a hearty chili that is easy to make! Just dump everything in your Crockpot and hit start!

vegan slow cooker chili
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I love “dump and go” recipes because sometimes it just feels like there isn’t a lot of time to cook. This vegan chili recipe is great because you just add everything to the slow cooker and turn it on. It does require a little bit of chopping of the vegetables, but it’s worth it. This recipe uses dried black beans instead of canned beans, but they cook easily in the slow cooker. While I’m normally all about quick meals, this one works great because it’s hands- off.

This is the best vegetarian chili recipe and it’s a great one for meal prep. Sometimes it can be hard to find a hearty slow cooker meal that doesn’t involve meat, so this is great for plant-based folks! If you’re looking for a faster option, try my Instant Pot bean chili recipe. Or try my black bean soup, which also uses dried beans and similar ingredients, but it cooks quickly in the pressure cooker.

Slow Cooker Black Bean Chili ingredients

Ingredients & Substitutions

  • Onion- Finely chopped onion adds a savory base to the chili. You can substitute with any kind of onion, even red onions or shallots.
  • Red Bell Pepper- You can use any kind of bell pepper, but I like the flavor of red, orange, or yellow bell peppers, which are the sweetest.
  • Jalapeños- Fresh jalapeño brings heat and a mild spiciness to the chili. The level of heat can depend on the pepper so if you don’t like thing spicy, you may want to remove the seeds. Serrano peppers can be used as a substitute or you can leave the jalapeño out entirely for a mild flavor.
  • Seasonings- Chili powder is the essential spice that provides warmth and depth of flavor to the chili. Garlic powder adds garlic flavor to the vegan chili without the sharpness of fresh garlic cloves. Cumin and oregano add an earthy, savory flavor. Be sure your spices are fresh and fragrant for the best flavor.
  • Chipotle chilies in adobo sauce- Chipotle chiles add a smoky and slightly sweet flavor to the vegan chili. These peppers and the adobo sauce they’re packed in contribute complexity and depth. If unavailable, you can substitute with smoked paprika and cayenne pepper for a hint of smokiness and heat. 
  • Vegetable Broth- Adding broth helps add flavor to the chili and allows the beans to absorb the seasonings. I like to use a veggie broth with a bold flavor like the Better than Boullion vegetable stock.
  • Black Beans- Dried black beans are protein-rich and they’re the base of this vegan chili. You can’t swap canned beans for dried in this recipe. If you want to make a version with canned black beans, try this black bean soup recipe instead.
  • Tomatoes- Diced tomatoes add acidity and a juicy texture to the chili. Canned tomatoes are a convenient option, but you can also use fresh tomatoes when in season.
  • Baking Soda- Baking soda is used to soften the black beans during cooking. It helps reduce the cooking time and ensures the beans are tender. Use it sparingly to avoid over-softening.
  • Sugar– You may want to add a pinch of sugar to balance the acidity of the tomatoes. (This may depend on the brand of diced tomatoes.)
  • Lime juice– I like to add a squeeze of fresh lime juice to brighten the flavors.

How to Make Black Bean Chili in a Slow Cooker

Add the onion, bell peppers, jalapeño, garlic powder, chili powder, chipotles chilies in adobo sauce, cumin, oregano, black beans, diced tomatoes, and baking soda into the slow cooker.
Cover with vegetable broth and water and stir until combined.
Turn the slow cooker on high and cook for 6-7 hours or until the beans are tender.
Adjust seasonings to taste.
Divide into bowls and serve with your favorite toppings.

The Best Toppings for Chili

If you want to get creative with your favorite chili toppings, here are some of my favorite things to add for flavor and texture.

  • Crumbled cotija cheese or feta cheese
  • Shredded vegan cheese, cheddar cheese, pepper Jack cheese
  • Sliced avocado
  • Green onions
  • Splash of hot sauce
  • A dollop of vegan sour cream or plain Greek yogurt
  • Chopped cilantro
  • Crushed tortilla chips
Slow Cooker Black Bean Chili

Frequently Asked Questions

  • Is vegan chili good for you? Yes! This is a great one for a heart-healthy diet because beans are a good source of plant based protein and fiber, while being low in saturated fat. This recipe is also great if you’re trying to follow a whole foods, plant-based diet that avoids oil since cooking this in a slow cooker means you don’t need to add any oil.
  • What’s the best Crockpot? You’ll need a fairly large slow cooker for this slow cooker chili recipe. I use this 7-quart Crockpot and it works great for this recipe.
  • Can I use a different variety of beans? You could try this with dried pinto beans or red kidney beans instead, but keep in mind the cooking time may vary slightly.
  • Do you have more chili recipes? Yes! Try my vegetarian white bean chili, this easy vegan chili which is made on the stovetop, and this enchilada soup, which is similar to chili.
Slow Cooker Black Bean Chili

​What to Serve with Chili

If you’re looking to round out the meal with some sides, try pairing this with vegan cornbread, my street corn salad, or a chopped salad. This chili would also be great with baked potatoes or roasted sweet potatoes!

How to Store Leftover Chili

Allow the chili to cool slightly and transfer it into airtight containers, ensuring they are sealed tightly. Consider portioning the chili into smaller servings for quicker cooling and reheating. Refrigerate the chili within two hours. If you don’t plan to eat it within a few days, freeze it using freezer-safe containers or bags. When reheating, you can warm it in the microwave or on the stovetop.

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Slow Cooker Black Bean Chili

​Slow Cooker Vegan Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5-7 hours
  • Total Time: 0 hours
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This slow cooker vegan chili is packed with black beans and vegetables for a hearty chili that is easy to make! Just dump everything in your Crockpot and hit start!

Ingredients

Units Scale
  • 1 onion, diced chopped
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, diced
  • 3 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 tablespoons minced canned chipotle chile in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 3 cups vegetable broth
  • 2 cups water
  • 1 pound (2 1/2 cups) dried black beans, rinsed
  • 1 (28oz) can diced tomatoes
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon granualted sugar (optional)
  • 1 tablespoon fresh lime juice
  • Cilantro, cheese, sour cream, and/or tortilla chips for serving

Instructions

  1. Add the onion, bell peppers, jalapeño, garlic powder, chili powder, chipotles chilies in adobo sauce, cumin, oregano, vegetable broth, water, black beans, diced tomatoes, and baking soda into the slow cooker stir until combined.
  2. Turn the slow cooker on high and cook for 6-7 hours or until the beans are tender.
  3. Taste and add a pinch of sugar, if needed. (A pinch of sugar can help balance the acidity of the tomatoes.)  Stir in fresh lime juice.
  4. Divide into bowls and serve with your favorite toppings.