Name: High-Protein Vegan Slow Cooker Chili
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Vegan
Ingredients: 1 cup dried black beans; 1 cup dried kidney beans; 1 can diced tomatoes; 1 bell pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 2 cups vegetable broth; Salt and pepper to taste; Optional toppings: avocado, cilantro, lime

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High-Protein Vegan Slow Cooker Chili

This friendly, stick-to-your-ribs chili is the kind of meal that feels like a warm hug after a long day. Packed with black and kidney beans, smoky spices, and simple pantry staples, it simmers unattended in the slow cooker and delivers a hefty boost of plant protein and fiber. If you love dinners that are both nourishing and low-effort, this one will become a weekly go-to.

You can also find inspiration for hearty slow-cooker meals in our take on savory, high-protein comfort food like this high-protein slow cooker garlic butter beef bites, which shares the same “set it and forget it” cooking spirit.

Why make this recipe
A short paragraph explaining what makes it special.

This High-Protein Vegan Slow Cooker Chili stands out because it transforms inexpensive pantry staples—dried beans, canned tomatoes, and a few aromatics—into a deeply flavored, protein-rich meal with minimal active work. The slow, gentle heat allows spices to bloom and beans to meld into a satisfying texture without babysitting the pot. It’s versatile, freezer-friendly, and built to feed a crowd or provide several easy meals during the week.

Step-by-Step Guide to Making High-Protein Vegan Slow Cooker Chili

This section expands the simple directions into a detailed, reliable sequence so you’ll get perfect results each time.

Prepare the dried beans properly.
- Rinse 1 cup of dried black beans and 1 cup of dried kidney beans under cold running water and pick out any small stones or debris. Place them in a large bowl and cover with several inches of cold water. Let them soak overnight (8–12 hours) to reduce cooking time and improve digestibility.
- If you’re short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Drain and rinse before using.
Chop the vegetables and measure spices.
- Chop 1 bell pepper and 1 onion into bite-sized pieces, and mince 2 cloves of garlic. Measure 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika so they’re ready to go.
Optional: Bloom your spices and aromatics for deeper flavor.
- Although this chili is designed for the slow cooker, briefly sautéing the onion, bell pepper, and garlic in a tablespoon of oil until softened (3–5 minutes) and stirring in the spices for 30–60 seconds can amplify the final flavor. Transfer the sautéed mixture to the slow cooker before adding beans and liquids.
Combine ingredients in the slow cooker.
- Add the soaked and drained black and kidney beans to the slow cooker. Pour in 1 can diced tomatoes (with juices) and 2 cups vegetable broth. Add the chopped bell pepper, onion, minced garlic, chili powder, cumin, and smoked paprika. Stir everything to combine, then season with salt and pepper to taste. Remember you can always add more salt later after tasting.
Cook low and slow.
- Cover and cook on low for 6–8 hours, or until the beans are tender and the flavors are well blended. Beans that were properly soaked should become soft but maintain shape; if they need more time, continue cooking and check every 30–45 minutes.
Finishing touches.
- Taste and adjust seasoning—add more chili powder for heat, a pinch of sugar if the tomatoes are too acidic, or a squeeze of lime to brighten the dish.
- For a thicker chili, mash a cup of beans against the side of the pot and stir them in, or use an immersion blender to purée a small portion. If it’s too thick, add more vegetable broth.
Serve warm with toppings.
- Ladle into bowls and garnish with sliced avocado, chopped cilantro, and lime wedges. Offer hot sauce, vegan sour cream, or shredded dairy-free cheese for extra decadence.

Ingredients

1 cup dried black beans
1 cup dried kidney beans
1 can diced tomatoes
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 cups vegetable broth
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime

Directions

Rinse and soak the black and kidney beans overnight. Drain and rinse again.
In a slow cooker, combine the soaked beans, diced tomatoes, bell pepper, onion, garlic, chili powder, cumin, smoked paprika, and vegetable broth.
Stir to combine and season with salt and pepper.
Cover and cook on low for 6-8 hours or until the beans are tender.
Serve hot, garnished with avocado, cilantro, and lime if desired.

Best Way to Store High-Protein Vegan Slow Cooker Chili

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at or below 40°F (4°C).
Freeze: For longer storage, freeze in airtight, freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Leave some headspace if using containers, as the chili will expand.
Reheating: Thaw frozen chili overnight in the fridge before reheating, or reheat from frozen on the stovetop over low heat, stirring occasionally. Reheat to an internal temperature of 165°F (74°C) before serving.
Portioning tip: Freeze individual portions in single-serving containers for quick lunches or packed dinners.

Serving Suggestions for High-Protein Vegan Slow Cooker Chili

Classic bowls: Serve the chili over brown rice, quinoa, or farro for extra bulk and complementary grains. Quinoa adds another hit of plant protein.
Toppings: Offer avocado slices, chopped cilantro, lime wedges, diced red onion, vegan sour cream, shredded vegan cheese, or crushed tortilla chips for textural contrast.
For tacos or stuffed peppers: Spoon chili into warm corn tortillas and top with cabbage slaw, or use as a hearty filling for roasted bell peppers.
Side salads: A simple green salad with a bright vinaigrette or a tangy cabbage slaw pairs well to cut through the richness.
Meal prep idea: Serve with a grain and greens in meal containers for easy weekday lunches—chili reheats well and tastes even better the second day.

Tips to make High-Protein Vegan Slow Cooker Chili

Soak the beans: Soaking reduces cooking time and improves texture—don’t skip it unless you’re using canned beans.
Season in layers: Taste and adjust seasoning near the end of cooking; slow cookers can dull spices, so extra seasoning at the finish brightens the dish.
Texture control: Mash some beans for a creamier body, or keep them whole for a chunkier chili.
Spice balance: If it’s too spicy, add a tablespoon of maple syrup or a splash of apple cider vinegar to balance heat and acidity.
Use a slow cooker liner: For easier cleanup, use a liner or spray the pot with oil before adding ingredients.

Variations and Substitutions

Grain boost (bullet): Add 1/2 cup rinsed quinoa to the slow cooker with the beans and broth to increase protein and create a thicker, heartier chili. Quinoa cooks in the same timeframe as the beans if soaked; otherwise add in the last 1.5–2 hours.
Lentil swap (bullet): Replace one cup of dried beans with 1 cup dried green or brown lentils for a different texture and faster cook time—reduce the total cooking time slightly and check lentils earlier (lentils can become mushy if overcooked).

FAQs

Q: Can I use canned beans instead of dried?
A: Yes. If you’re short on time, use two 15-ounce cans each of drained and rinsed black and kidney beans. Reduce the cooking time to 3–4 hours on low just to allow flavors to meld, and add the beans in the last 1–2 hours to prevent them from falling apart.

Q: How can I make this spicier or milder?
A: Increase chili powder, add cayenne pepper or chopped jalapeños for more heat; to mellow it, reduce chili powder and add a dollop of vegan yogurt or avocado when serving.

What if I forget to soak the beans?
- Quick-soak them by boiling for 2 minutes, then letting them sit covered for an hour before draining and using. Alternatively, cook on high for longer in the slow cooker but watch closely—beans cooked from dry without a prior soak can take significantly longer and may never reach the right tenderness if the liquid level is insufficient.
Are there any protein boosters to add?
- Mix in cooked tempeh crumbles or a cup of cooked quinoa near the end of cooking to increase the protein count without changing the flavor dramatically.

Nutrition and meal planning notes

This chili is naturally high in plant-based protein and fiber thanks to the combination of black and kidney beans. Pairing it with a whole grain like quinoa or brown rice rounds out the amino acid profile and helps make the meal more satiating. Because the base recipe is vegan and oil-light, it’s also a good candidate for lowering sodium (use low-sodium vegetable broth and no-salt-added tomatoes) or increasing healthy fats (top servings with avocado or a drizzle of olive oil).

Slow cooker troubleshooting

Beans too firm after 8 hours: Either they weren’t soaked long enough, the slow cooker runs cool, or the beans are older (beans lose moisture over time). Extend cooking time and ensure there’s enough liquid—add hot broth or water as needed.
Chili too watery: Remove the lid for the final 30–60 minutes to let liquid evaporate, or mash some beans against the pot to thicken naturally. You can also mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in to thicken during the last 10–15 minutes.
Bitter or flat flavor: Add a pinch of sugar or a splash of lime juice to balance acidity, and taste for salt—slow cooker dishes often need a finishing adjustment.

Meal prep and scaling

To feed more people, double the recipe and use a large slow cooker. Keep the same liquid-to-bean ratio, but increase spices to taste—season more conservatively at first, tasting after cooking.
For single servings, portion the chili into airtight containers for weekday lunches. It reheats well in the microwave or on the stovetop.

Dietary swaps and allergen notes

Gluten-free: The base recipe is naturally gluten-free; check labels on spices and vegetable broth to ensure no cross-contamination.
Soy-free: Keep the recipe soy-free by avoiding tempeh or tofu. Use oil or skip the optional sauté step.
Nightshade-free option: If you need to avoid nightshades (tomatoes, peppers), use roasted butternut squash and a tangy apple-cider-vinegar-based broth to mimic some acidity, and replace chili powder with smoky non-nightshade spices like smoked fenugreek or smoked onion powder.

How to stretch the recipe for feeding a crowd

Serve chili buffet-style with lots of toppings and sides: set out bowls of grains, chopped greens, tortilla chips, and vegan cheeses so guests can customize their plates.
Add more vegetables like diced sweet potato or shredded carrots for volume while keeping calories lower per serving.

Q&A wrap-up
Q: Can I put frozen beans straight into the slow cooker?
A: It’s not recommended—frozen beans may lower the pot temperature and increase cooking time unpredictably. Thaw them or use soaked/dry beans as directed for best results.

Q: Will the chili thicken in the fridge?
A: Yes, the fibers in the beans absorb liquid as it cools, so expect a thicker consistency after refrigeration. Thin with a little broth or water when reheating if you want a looser texture.

Conclusion

This High-Protein Vegan Slow Cooker Chili is an excellent foundation recipe that’s easy to adapt, freezer-friendly, and consistently comforting. For more slow-cooker vegan and vegetarian chili ideas that incorporate grains like quinoa for extra protein and texture, you might enjoy this flavorful Vegan Chili (Slow Cooker) – Jessica in the Kitchen or the simple, quinoa-forward option at Easiest Slow Cooker Vegetarian Chili [with Quinoa!] – Simply Quinoa.