Vegan Slow Cooker Chili RecipeI’ve been playing with this recipe for a long time, it has become my tried and true chili recipe. It started off full of meat and full of other unnecessary ingredients so I’ve played with it for a  long time. I really wanted to make this vegan.

Vegan Slow Cooker Chili Recipe-3Some say beans don’t have a place in chili and some think they do. I like both “meat” and beans. A full bean chili is a bit too much for me and a full meat analog chili is too rich. As for meat substitutes there are many on the market. I LOVE Match Meats but it is pretty hard to get in California. Hey Match, get on that! I’ve used LightLife and Boca crumbles just fine. What’s really great is there is no “browning” the meat. Heck, you just dump it in the slow cooker.

Vegan Slow Cooker Chili Recipe-4The secret to this recipe? The refried beans. It makes a brilliant texture, especially since things don’t really reduce well in the slow cooker. The husband requests this chili and he’s a full on meat eater. It makes a great bowl of plain chili but also awesome chili dogs and chili baked potatoes. I also like the make the full amount of seasoning mix. It works well sprinkled on so many things. Really spices up some veggies or a baked potato. Handy to have in the pantry.

Print Recipe

Vegan Slow Cooker Chili

Ingredients

Seasoning Mix

  • 4 Tbsp chili powder
  • 2 1/2 tsp ground coriander
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper

Chili

  • 1 package 12oz frozen meatless crumbles
  • 1 Tbsp onion minced
  • 1 can diced tomatoes 15oz
  • 1 can tomato sauce 15oz
  • 1 can chili beans
  • 1 can vegetarian refried beans

Instructions

  • Mix together seasoning mix. Store in an airtight container in a cool, dry place.
  • In the slow cooker, add all of the chili ingredients and 3 tablespoons of seasoning mix.
  • Stir together and break up the refried beans and meatless crumbles.
  • Cook on low for 6 to 8 hours.

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