The Best Vegan Chili Ever

Last Updated on August 19, 2024

This is the best vegan chili ever! It’s based on my dad’s famous chili recipe. Seriously, he makes the best chili! Now, I know everyone thinks their dad makes the best chili, but I’m just going to unequivocally say that my dad’s is definitely up there. And you know why? I don’t even like chili!

This slow cooker vegan chili can be made in a crockpot or on the stovetop for a comforting winter recipe that’s also eco friendly! You’ll love this plant based chili because it’s hearty, eco friendly, and best of all, delicious! Share this eco friendly vegan chili crock pot recipe at potlucks, office parties, or for cozy nights in with your friends or families.

the best vegan chili

I never thought the phrase ‘best vegan chili‘ would ever leave my mouth (keyboard?). I have nightmares of my grandma making me eat an entire bowl of canned chili, and I could not stand the stuff. This happened more than once and scarred all future chili interactions.

I was never a rebellious child, but if it were chili night at church, I was probably going to be sick. Chili night at home… definitely hanging out with my friends. Chili day at the cafe? PB&J from home.

When I started eating a plant based diet, I thought my chili woes were behind me. After all, who’s throwing a vegan chili in the crock pot? It’s all beef and grease and spices, right?

the crockpot vegetarian chili that changed everything:

I avoided all chili until a few years ago. My dad invited me over to his place for my birthday dinner. My dad’s a pretty good cook, and it’s always nice to see him, so I met up with him — and what was he serving?? Chili.

ON MY BIRTHDAY.

Didn’t he know how passionately I felt about disliking chili?? I mentally raced through all of my previous chili interactions and braced myself to HATE the stuff, but then magic happened.

The sky parted, the heavens shone down their glory — THIS WAS CHILI.

It was perfect. Tangy, acidic, toothsome, and just the right amount of spicy that covers your whole tongue. I ate the whole bowl and asked for seconds.

I even brought a tupperware container home of the stuff and begged him to send me his recipe.

He did, and now I’m going to share the best crockpot vegan chili recipe to exist. You can make this recipe as a stovetop chili as well!

Now, this recipe wasn’t a vegetarian recipe to begin with. I adapted the recipe to turn it into a crock pot vegan chili, and the flavors are still bangin’. Plus, this hearty recipe is going to keep you full and satisfied for hours.

If you tend to eat vegetarian or vegan food and feel hungry about an hour after you eat, this recipe is going to keep you satiated all night long. My husband who’s not into ‘vegetarian food’ RAVES about this recipe, so you know it’s a winner.

All right, let’s get into it.

why you’ll love slow cooker vegan chili

• All of the flavors of traditional chili without any of the meat or dairy
• Adjustable spice level for your ideal flavor profile every time
• Easy chili recipe can be made in the slow cooker or on the stove top
• Convenient slow cooker vegan chili that can be prepped in the morning and enjoyed at night!

cook your crockpot vegan chili to taste

We’re big intuitive cookers in my family, and what makes this the best vegan chili ever is the ability to customize your spices to your liking.

We’re always tasting to make sure that each component is balanced. It’s vital to taste your food as you go!

So, please remember to taste your food. Both my dad and I do this to taste. This recipe is cannon, but we tend to riff off of it each time, and it always turns out delicious.

For instance, last time I made this Crockpot vegan chili, I didn’t have any chipotle peppers in adobo sauce. I did have some dried chipotle peppers, though, so I used those instead. So taste your food, use your best judgment, and your chili will be delicious!

easy crock pot vegan chili

This easy crock pot vegan chili recipe makes 8-10 servings. It’s perfect for a crowd, but it also freezes incredibly well! Be sure to check out my blog post on how to freeze in mason jars for more information.

If you want to add a meat substitute like Impossible ground beef, be sure to check out my notes section below for best practices.

Now, I’ve included the instructions for making this slow cooker vegan chili in the crockpot or on the stovetop. I’ve done it both ways, and it’s turned out delicious every time!

ingredients to make vegan chili in the crock pot

• (2) 14 oz cans of tomatoes — I prefer fire roasted if you can get them with chilis
• 1 small can tomato paste
• 2 Chipotle peppers in Adobo sauce
• 1-2 TBSP Adobo sauce
• Heaping cup of fresh pico de gallo
• 1 small can green hatch chilis
• 3-5 fresh mild chilis: 1-2 Anaheim, 1 Poblano, 1-2 Jalapeños, whatever is fresh and isn’t too hot.  (A lot of chilis go into this and begin to compound the heat level).
• 2-3 rehydrated dried ancho chilis
• 1 large onion — diced
• 1 each yellow, orange or red, and green bell pepper — diced
• 6 cups of cooked beans — I like kidney, navy, pinto, and black (approx. 4 cans)
• (1) 12 oz lager beer
• 2 TBSP olive oil
• 1 TBSP chili powder 
• 1 TBSP ancho chili powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 TBSP smoked paprika
• 1 TBSP Montreal Steak Seasoning
• Salt and Pepper to taste

best vegan chili instructions:

step 1: saute onion

Heat 1 TBSP olive oil in a skillet (preferably cast iron) until almost smoking. Dice then sauté the onion in the oil until it becomes translucent and begins to caramelize.

step 2: combine and simmer

Combine everything in a slow cooker or crock pot. Simmer the chili on low for a minimum of 4 hours.  Personally, I prefer to prepare chili a day before so all the spices really have time to blend together.

Be sure to taste your slow cooker vegan chili throughout the cooking process and adjust your seasoning as you go. You don’t want to end up with a chili that’s too spicy or too dull when it’s too late to fix it!

step 3: season and serve

Salt and pepper to taste. Serve warm and enjoy! Allow your vegan chili to cool completely before freezing or refrigerating.

to make the best vegan chili on the stove top:

step 1: saute onions

Heat 1 TBSP olive oil in a large pot like a Dutch oven.

Dice and sauté the onion in the oil until they become translucent and begin to caramelize.

step 2: combine ingredients

Add in all your diced peppers and sauté until they start to soften.

Sprinkle in all your spices and wait until fragrant.

Pour in all of your canned products and bring the mixture to a simmer.

step 3: simmer and serve

Once simmering, add in the beer.

Cover your pot and let it slowly simmer for an hour.

Top with desired toppings. Serve warm and enjoy! Allow your stovetop chili to cool completely before freezing or refrigerating.

step 4 (for both stovetop and crockpot chili): top it up!

There are so many different toppings you can use, and it’s going to be absolutely delicious either way.

A few of my favorite toppings include tortilla chips, diced avocado, fresh cilantro, Miyoko’s cheddar or Pepper Jack, and even forager’s cashew yogurt as sour cream. I also like to add extra Tapatio, but that’s just me.

notes about making vegan chili:

• Taste the chili throughout the cooking time. Don’t be afraid to add cumin, chili powder, salt, and garlic — be generous with your seasonings!   
• A meat substitute, like Impossible Beef, is best cooked before putting it in the slow cooker or allowing it to simmer on the stove. Fry it up in a skillet before tossing it in.
• Avoid overfilling your pot, whether you’re making Crockpot vegan chili or stove top vegan chili. Keep the pot 2/3 or less filled for even cooking.

faqs about making vegan chili

how long does vegetarian chili last in the fridge?

Your leftover chili will last for 3-4 days in the refrigerator, and can last up to 2-3 months in the freezer! The best part is — just like anything else — this chili tastes even better the next day after everything has had time to stew together.

will vegan cheese work on this chili?

Absolutely, but I would recommend choosing a vegan cheese that melts well. Some don’t, and while that works for some, I much prefer my chili with warm, melty, gooey cheese. In my experience, a lot of cashew cheeses melt well, and I’ve had good experiences with Go’Vegan as well.

what can you use as a meat substitute in vegan chili?

I’ve seen people use tofu crumbles to replace the ground beef in their chili, or ‘vegetarian meats’ like Beyond or Impossible (see above notes). I usually skip the substitutes because I don’t love the texture of them. Instead, I just go for an extra can of beans to make my vegan chili extra hearty and still high in protein!

how do i add a meat substitute?

If you want to add a meat substitute like the Impossible ground beef, cook it separately. Whether you make your vegetarian chili in the slow cooker or on the stovetop, you want to add the meat crumbles at the very end. They won’t hold up well after being simmered or cooked on low for a few hours.

what makes vegan chili so eco friendly?

The lack of meat is what makes this chili so eco friendly. The global livestock industry uses insane amounts of water, destroys natural habitats like forests and grasslands, and causes soil erosion. Not to mention, animal waste and fertilizer runoff create dead zones in coastal areas.

Beef in particular carries a shockingly high carbon footprint. Eliminating, or even just limiting, how much you consume these foods will reduce your own carbon footprint exponentially! Not to mention, the numerous health benefits of adopting a plant based diet.

I’d love to know if you make this recipe and enjoy it! Please tag me on Instagram. I’d love to see it.