Slow Cooker Vegan Chili Recipe nights always remind me of the first time I needed a dinner that could basically cook itself while life carried on around me.

I remember tossing everything into the slow cooker before a busy afternoon, hoping for the best, and coming back to a kitchen that smelled like pure comfort.

That rich tomato base, the smoky spices, and the creamy pumpkin all blended into something that tasted like it took way more effort than it did.

This is the kind of meal that feels cozy without being heavy, hearty without needing meat, and filling in that deeply satisfying way only chili can be.

It’s also one of those dependable recipes you’ll come back to again and again during colder months. You can ladle it into big bowls and pile on your favorite toppings.

You can scoop it up with tortilla chips for the ultimate comfort meal.

Why You’ll Love This Slow Cooker Vegan Chili

Some recipes earn a permanent spot in my kitchen, and this is one of those rare keepers that checks every box without trying too hard. It’s the meal I lean on when I want comfort but also want to feel good about what’s in my bowl.

The flavor tastes like it simmered all day with effort, even though the slow cooker did the heavy lifting.

Here’s what makes it special in real-life cooking:

• It’s my “set it and forget it” dinner on busy days
• The texture is thick, hearty, and actually filling
• Pumpkin makes it creamy without dairy
• Quinoa adds protein in the most low-key way
• It reheats like a dream, maybe even better tomorrow

Ingredients with Helpful Notes

• Chopped onion – Yellow or white onions both work. Dice them small so they soften completely during slow cooking.
• Chopped garlic – Fresh garlic gives the best flavor. Jarred works in a pinch, but fresh adds more depth.
• Chopped bell pepper – Any color works. Red adds sweetness, green adds a sharper note.
• 1 (28-oz) can diced tomatoes – Fire-roasted tomatoes add smoky richness. Regular diced tomatoes are fine if that’s what you have.
• 1 can black beans, drained and rinsed – Adds creaminess and protein. Rinsing removes excess sodium and improves texture.
• 1 can kidney beans, drained and rinsed – Gives classic chili structure and heartiness.
• ½ cup dry quinoa – Use white quinoa for the mildest flavor. It thickens the chili and adds a “meaty” texture.
• 1 full can pumpkin purée (1¾ cups) – Make sure it’s pure pumpkin, not pumpkin pie filling. This creates body and subtle sweetness.
• 2 cups vegetable broth – Low-sodium broth lets you control salt levels better.
• Chili powder – The main flavor driver. Adjust based on heat preference.
• Cumin – Adds earthiness and depth.
• Smoked paprika – Provides gentle smokiness without spice.
• Sea salt – Enhances all the flavors; adjust at the end.

Kitchen Equipment You’ll Need

• Slow cooker (I’m using Crockpot 2 quart slow cooker)– Essential for low, even heat that develops flavor over hours.
• Cutting board & knife – For chopping vegetables evenly.
• Can opener – Needed for tomatoes, beans, and pumpkin.
• Measuring cups – Important for broth, quinoa, and pumpkin purée accuracy.

How To Make Slow Cooker Vegan Chili

Step 1 – Add Vegetables to Slow Cooker
Place the chopped onion, garlic, and bell pepper directly into the slow cooker. Spreading them across the bottom helps them soften evenly and release flavor into the base as cooking begins.

Step 2 – Add Tomatoes and Beans
Pour in the entire can of diced tomatoes, juices included. Add the black beans and kidney beans. The combination gives varied texture and makes the chili feel substantial.

Step 3 – Add Grains and Pumpkin
Sprinkle in the dry quinoa evenly so it cooks properly. Add the pumpkin purée, which will blend into the broth and create a rich, velvety consistency.

Step 4 – Add Liquids and Spices
Pour in vegetable broth, then add chili powder, cumin, smoked paprika, and sea salt. This is where the foundational chili flavor develops.

Step 5 – Combine
Stir thoroughly until everything is evenly mixed. The mixture will look thick — that’s normal and will balance as it cooks.

Step 6 – Slow Cook
Cover and cook on HIGH for 4–6 hours or LOW for 6–8 hours. Longer cooking deepens the flavor and ensures quinoa is tender.

Step 7 – Check Consistency
If the chili is thicker than you like, stir in water or broth. If perfect, it’s ready to serve.

Recipe Perfection Tips

• Toast spices briefly in a dry pan beforehand for deeper flavor.
• Dice vegetables small for better texture.
• Stir once halfway through cooking if possible.
• Taste and adjust salt at the end, not the beginning.

Other Cooking Methods

• Stovetop: Simmer 1–2 hours until quinoa is cooked.
• Instant Pot: Sauté vegetables first, then pressure cook for faster results.

What to Serve With This Slow Cooker Vegan Chili Recipe

This chili shines with toppings and textures. Creamy elements like non-dairy cheese or coconut yogurt balance the spices.

Fresh toppings such as cilantro, avocado, or sliced peppers add brightness. Crunchy tortilla chips are perfect for scooping and add contrast.

For a full meal, serve alongside warm cornbread or a crisp green salad. When plating, use deep bowls and layer toppings for color and texture.

Storage and Make Ahead Tips

Let the chili cool completely before transferring it to airtight containers to prevent condensation and excess moisture buildup. Store in the refrigerator for up to 5 days, keeping portions sealed well for freshness.

For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Leave a little space at the top for expansion. Reheat on the stovetop or microwave until steaming hot all the way through, stirring midway for even heating and food safety.

Leftover and Reuse Guide

Leftover chili is where things get fun. Spoon it into warm tortillas for quick burritos, or layer it over baked potatoes for an easy loaded dinner.

It also makes a bold taco filling — just add crunchy lettuce and creamy toppings. Spread it across tortilla chips with dairy-free cheese for nachos, or stir it into cooked grains for a fast chili bowl.

You can even use it as a hearty filling for stuffed peppers later in the week.