This vegan chili is quick to prepare and because it’s cooked in a slow cooker it’s absolutely packed with flavor. Plus it’s low calorie, high in veggies, and very filling. Prep it the night before, start your slow cooker in the morning, and have dinner ready when you get home. 

Prep Time: 30 minutes
Cook Time: 6 hours
Yields 6 servings


1 TBSP olive oil
1 medium yellow onions, chopped
4 stalks celery, chopped 
2 tsp minced garlic 
1 can (15 oz) each of red kidney beans, black beans, and pinto beans – rinsed and drained 
1 can (15 oz) sweet corn – rinsed and drained
1 can (15 oz) diced tomatoes with juice 
1 can (6 oz) tomato paste
2 bell peppers (any color), seeded and chopped
1 jalapeño pepper, seeded and finely chopped
3 TBSP chili powder
3 TBSP ground cumin
1 TBSP dried oregano
1 tsp dried basil
2 tsp cayenne pepper
2 tsp smoked paprika
½ tsp salt 


  1. In a large skillet, sauté olive oil, onions, celery, and garlic until onions soften, about 10 minutes.

  2. Add all remaining ingredients to slow cooker. Once onions are browned and fragrant, add to slow cooker.

  3. Set cooker to “high” for 6 hours or “low” for 8 hours.


  • This chili is high in protein for a vegan dish thanks to all those beans. But if you’re looking for an added protein boost consider topping with a dollop of Greek yogurt. (Note the chili will no longer be vegan.)

  • Leftovers from this chili make a great lunch! Store any extra in individually sized plastic containers to grab and go for an easy meal at work.