Excited to introduce my Slow Cooker Vegan Chilli. This recipe is incredibly simple and quick to prepare — just five minutes of hands-on time — and very budget friendly. It serves four and can cost less than £1 per person. The slow cooker develops deep, warming flavours with almost no effort, making this a perfect comfort-food option for colder nights or busy days.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Slow Cooker Vegan Chilli
- Substitutions
- Variations
- How to make Slow Cooker Vegan Chilli
- Leftovers
- Recipe FAQs
- You might also like
- Slow Cooker Vegan Chilli Recipe
Why this recipe works
This Slow Cooker Vegan Chilli is ideal for colder months when you want something comforting without spending ages in the kitchen. The low-and-slow method intensifies the spices and melds the ingredients into a rich, satisfying chilli. It’s a reliable, no-fuss recipe that’s become a go-to for quick family dinners.
If you don’t own a slow cooker or are short on time, you can make this on the hob: sauté the onion and garlic, add the remaining ingredients, and simmer for about 30 minutes until flavours are well combined.
Ingredients to make Slow Cooker Vegan Chilli
- Mushrooms – I used chestnut mushrooms for their texture and flavour, but baby bellas, portobellos or button mushrooms work well too.
- Red pepper – Adds colour and a touch of sweetness; other coloured peppers are fine as substitutions.
- Kidney beans – A great source of plant protein and texture; black beans are an easy substitute.
- Onion – White or red onion both work.
- Garlic – Adds depth and a subtle heat.
- Chopped tomatoes – Form the tangy base and provide the right amount of liquid.
- Cumin – Brings a warm, earthy flavour.
- Chilli powder – Use mild, medium or hot depending on your spice preference.
- Ground coriander – Offers delicate citrus and floral notes.
- Cinnamon – A small amount adds a gentle warmth and subtle sweetness without making it taste sweet.
- Vegetable stock – Concentrates and rounds the overall flavour.
See recipe card for exact quantities.
Substitutions
- Beans – Swap kidney beans for black beans, pinto beans or any canned beans you prefer.
- Protein – If you’re not vegan, add minced meat for a chilli con carne variation.
- Vegetables – Use any leftover veg you have; courgette, carrots or sweet potato all work well when added in.
Variations
- Spicy – Increase the chilli powder or add fresh chillies for more heat.
- Deluxe – Serve over rice, quinoa or baked potatoes and top with fresh coriander and a dollop of coconut yoghurt or vegan sour cream for an elevated version.
- Kid friendly – Reduce or omit the chilli powder and use smoked paprika if you want milder smoky flavour; this is a great recipe to involve children with simple prepping tasks.
How to make Slow Cooker Vegan Chilli
Step 1: Finely dice the onion and garlic, then roughly chop the mushrooms and red pepper.
Step 2: Add all ingredients to the slow cooker, cover and cook on high for 3 hours 30 minutes or on low for 7 hours. Stir before serving and season to taste.
This chilli works great served with rice, quinoa, baked potatoes or naan. It also makes excellent leftovers for lunches or quick dinners during the week.
Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3–4 months. For frozen portions, thaw fully before reheating on the hob until piping hot. Individual portions are useful for meal prep.
Recipe FAQs
This version uses kidney beans, mushrooms, peppers, tomatoes and warming spices. You can substitute beans, swap vegetables or add extra spices to taste.
Yes. Freeze in airtight containers for up to 3–4 months. Defrost completely before reheating gently on the hob or in the microwave.
You can cook this on the hob: sauté the onion and garlic, add the remaining ingredients and simmer for about 30 minutes until the flavours meld.
Serve with rice, quinoa or spoon over jacket potatoes. Garnish with fresh herbs and a dollop of vegan yoghurt if desired.
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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
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Finely dice the onion and garlic, and roughly chop the mushrooms and red pepper.
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Add all ingredients to the slow cooker, cover and cook on high for 3 hours 30 minutes or on low for 7 hours. Stir before serving and adjust seasoning if needed.
Notes
Substitutions & Variations: Refer to the Substitutions and Variations sections above for easy swaps.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat until piping hot.
To Freeze: Cool completely, freeze in sealed containers for up to 4 months. Defrost before reheating; add a splash of water if needed.
Tip 1: Use good-quality canned beans for the best texture.
Tip 2: Increase spices to taste if you prefer a hotter chilli.
Tip 3: Add any spare vegetables in the last hour of cooking so they break down without becoming mushy.