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One bowl of slow cooker vegan chilli sitting on a white cloth

Slow Cooker Vegan Chilli

Are you looking for a comforting meat-free dinner with bucketloads of flavour? Well then, this Slow Cooker Vegan Chilli is where it's at. An epic feast, that is rich, spicy and nutritionally-dense.
4.29 from 14 votes
Prep Time: 10 minutes
Slow Cooker Time: 4 hours
Servings: 8 People
Calories: 244kcal
Author: Cheryl Whyte


  • Chopping Board & Sharp Knife
  • Small Bowl and teaspoon (to combine the spice mix ingredients)
  • Slow Cooker
  • Large Mixing Spoon


Chilli Spice Mix
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 2 tsp Garlic Granules Or Garlic Powder
  • 2 tsp Oregano
  • tsp Sea Salt
  • 1 tsp Chilli Powder Leave out if you want a milder chilli
  • 1 tsp Smoked Paprika
  • 1 tsp Cocoa Powder
  • 1 tsp Black Pepper Freshly Ground
  • ¼ tsp Ground Cinnamon
  • 2 Medium Sweet Potatoes Scrubbed, peeled and diced
  • 2 Celery Stalks Washed and diced
  • 1 Large Onion Peeled and diced
  • 1 Medium Aubergine (Eggplant) Washed and diced
  • 1 Courgette (Zucchini) Washed and diced
  • 1 Red Bell Pepper Washed and diced
  • 1 Red Chilli (Chili) Washed and finely chopped (remove the seeds if you want less spice). Alternatively, you can use 1 tsp Red Chilli Flakes
  • 2x 400 g Cans Chopped Tomatoes
  • 2x 400 g Cans Black Beans Drained and rinsed
  • 400 g Can Mixed Beans Drained and rinsed
  • 3 tbsp Tomato Purée
  • 1 tbsp Coconut Aminos Tamari is a good alternative


  • Gather your equipment and prepare your ingredients.
  • In a small bowl mix together the Ground Cumin, Ground Coriander, Garlic Granules, Oregano, Sea Salt, Chilli Powder, Smoked Paprika, Cocoa Powder, Black Pepper, Ground Cinnamon. This is your Chilli Spice Mix.
  • Put all the remaining ingredients including Sweet Potatoes, Celery, Onion, Aubergine, Courgette, Red Bell Pepper, Red Chilli, Chopped Tomatoes, Black Beans, Mixed Beans, Tomato Purée, Coconut Aminos and the Chilli Spice Mix into the pot of the slow cooker and give everything a good stir. Put the slow cooker on high and let the chilli cook for 4 hours. Don't be tempted to remove the lid. It will take some time for the Chilli to get back up to temperature which will increase the overall cooking time.
  • After 4 hours, treat yourself to generous portion and enjoy!


LEFTOVERS: This Slow Cooker Vegan Chilli will last in the refrigerator for 4 – 5 days and will maintain quality in the freezer for up to 4 months.
Once the Chilli has cooled completely, divide leftovers into individual portions and transfer to airtight heavy-duty freezer bags or glass containers. Refrigerate or freeze within 2 hours of being left at room temperature to avoid bacteria growth. 
FRIENDLY ADVICE: Avoid putting leftovers in plastic containers. The tomato in the sauce will stain them orange and ain’t no detergent in this world getting that out! 
HOW TO REHEAT: place the Chilli in a microwave-safe dish and heat for 4-6 minutes, stirring once halfway through. 


Calories: 244kcal | Carbohydrates: 50g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 1178mg | Fiber: 16g | Sugar: 10g
Course | Dinner
Cuisine | Mexican
Keyword | Chili, Chilli Con Carne, Comfort Food, Vegan, Vegan Recipes
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!