Hearty Slow Cooker Vegan Chili Recipe

It’s easy to make THE BEST Vegan Chili with soyrizo, three beans and a secret ingredient! Make this recipe in a slow cooker, Instant Pot, or on the stove, for a comforting, plant-based and gluten-free meal.

There’s nothing like a big bowl of warm chili on a cold day—comforting, filling, and satisfying. This vegan version delivers big flavor and hearty texture thanks to three beans and soyrizo. The secret ingredient that elevates this chili is salsa: using salsa instead of plain canned tomatoes adds an extra layer of flavor and a pleasant texture. Mix mild and medium or try chunky and smooth salsas to match your taste. Prep takes only about 15 minutes; then let the slow cooker do the work or follow the Instant Pot or stovetop options below.

Ingredients

• 1 tablespoon olive oil (or another vegetable oil such as avocado or canola)
• 3 cloves garlic, minced
• ½ cup red onion, diced (or yellow onion)
• 1 jalapeño, minced (substitute ½ cup diced bell pepper for milder heat)
• 12 ounces soyrizo (or meatless crumbles such as Impossible, Beyond, or Lightlife)
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 32 ounces salsa (use a combination of smooth and chunky or mild and medium for balance)
• 2 tablespoons chili seasoning or taco seasoning (use more chili powder and cumin for a spicier chili)
• 2 cups vegetable broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, diced onion, and minced jalapeño and sauté for 3–4 minutes until softened.
3. Add the soyrizo and cook for 6–8 minutes, breaking it up as it browns and cooks through.
4. Place the drained beans into a slow cooker.
5. Once the soyrizo mixture is cooked, add it to the slow cooker with the beans.
6. Pour in the salsa and sprinkle in the chili seasoning.
7. Add the vegetable broth and stir to combine all ingredients evenly.
8. Cook on low for 6–8 hours, or on high for 4–5 hours, until flavors are well blended. Serve with your preferred toppings.

How to make it in an Instant Pot

You can make this chili in an Instant Pot in about 30 minutes. Follow these steps for a fast, flavorful version:

1. Press the Sauté function on the Instant Pot and add the olive oil.
2. Sauté the onion, jalapeño, and garlic for 3–4 minutes until softened.
3. Add the soyrizo and cook for 6–8 minutes, breaking it up as it browns.
4. Cancel Sauté. Add the drained beans, salsa, chili seasoning, and vegetable broth, stirring to combine.
5. Secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
6. Allow a natural pressure release, then open the lid, stir the chili, and serve with toppings.

Recipe notes

• Leftovers keep well in the refrigerator for up to 7 days, making this an excellent meal-prep option.
• Serve leftover chili in bowls, over nachos, in baked potatoes or baked sweet potatoes, or wrapped in burritos for variety.
• Adjust the spice level easily: use mild salsa for a gentler flavor, medium or hot salsa for more heat, or add 1 teaspoon cayenne pepper to the seasoning for extra kick.
• Stovetop method: in a large pan or Dutch oven, cook the onion, jalapeño, garlic, and soyrizo. Add the beans, salsa, seasoning, and broth. Bring to a simmer, cover, reduce heat to low, and simmer for 30 minutes. Remove the lid and serve.
• Swap the soyrizo for other meatless crumbles if preferred.

How to store and reheat

• To store: Transfer cooled chili to an airtight container and refrigerate for up to 7 days.
• To reheat from the refrigerator: Warm the chili in a saucepan over medium heat, stirring occasionally, for 8–10 minutes until heated through. Alternatively, microwave in a microwave-safe bowl for 2 minutes, stir, then heat for an additional minute if needed.
• To freeze: Place cooled chili in freezer-safe bags or containers, leaving about 1 inch of headspace. Freeze for up to 6 months.
• To reheat from frozen: Thaw in the refrigerator overnight, then reheat on the stovetop over medium heat until warm. Or set frozen chili in a slow cooker on low for about 2 hours until fully heated.

More vegan recipes

For additional plant-based inspiration, try these popular recipes:

• Vegan Pad Thai with Zoodles
• Thai Peanut Sweet Potato Buddha Bowls
• Buffalo Cauliflower Tacos
• Veggie Fajita Rice Bowls
• Kimchi Fried Rice
• Roasted Butternut Squash Spinach Salad