Name: High Protein Vegan Slow Cooker Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 1 can black beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 can diced tomatoes; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 cup corn (frozen or fresh); 2 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; Optional toppings: avocado, cilantro, or lime

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High Protein Vegan Slow Cooker Chili

Warm, comforting, and seriously satisfying, this high-protein vegan slow cooker chili turns pantry staples into a bowlful of cozy flavor. It’s an easy set-it-and-forget-it meal that builds deep, layered taste while you get on with your day. If you like hearty slow-cooker meals, you might appreciate this high-protein slow cooker recipe inspiration for other comforting dishes.

Why make this recipe

Packed with plant protein from beans and corn, it’s a filling, nutritious one-pot meal.
Minimal hands-on time: toss ingredients in the slow cooker and come back to dinner.
Versatile and budget-friendly — feed a crowd or meal-prep lunches for the week.

In short: this chili balances ease, nutrition, and comfort with big, welcoming flavor.

Ingredients

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup corn (frozen or fresh)
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: avocado, cilantro, or lime

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

This section follows the recipe directions, then expands on each step with practical tips so your chili comes out tender, flavorful, and perfectly seasoned.

In a slow cooker, combine all the ingredients: black beans, kidney beans, diced tomatoes, onion, garlic, bell pepper, corn, vegetable broth, chili powder, cumin, salt, and pepper.
- Tip: For a deeper flavor, sauté the chopped onion and minced garlic in a splash of oil or a few tablespoons of vegetable broth over medium heat for 4–5 minutes until softened and slightly caramelized before adding them to the slow cooker. This step is optional but adds a richer base.
- Make sure canned beans are well-rinsed to reduce sodium and remove any metallic canning taste. If you prefer a chunkier texture, reserve a handful of beans to stir in at the end.
Stir well to combine.
- Stir thoroughly so spices are evenly distributed. If you like smoky notes, add a teaspoon of smoked paprika along with the chili powder.
- If you prefer a thicker chili, use less vegetable broth or, near the end of cooking, mash a cup of beans against the side of the cooker and stir them in.
Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Low-and-slow is best for blending flavors and getting the vegetables tender without overcooking. If your slow cooker runs hot, check at the shorter end of the time range.
- If you’re short on time, choose the high setting and watch the chili near the 3-hour mark so vegetables don’t become mushy.
Taste and adjust seasoning if necessary.
- Always taste toward the end and adjust for salt, acidity, and heat. A squeeze of lime brightens flavors, while a pinch of sugar or a splash of maple syrup balances the acidity from tomatoes.
- If the chili tastes flat, add another teaspoon of chili powder and a pinch of salt; simmer on high for 15–30 minutes to let adjustments meld.
Serve hot, topped with avocado, cilantro, or lime if desired.
- Serve over rice, with cornbread, or spoon into baked potatoes for a hearty meal. Add creamy textures (guacamole or a dollop of vegan yogurt) to contrast the robust chili.

Serving Ideas for High Protein Vegan Slow Cooker Chili

Classic: Ladle over steamed rice or quinoa and top with diced avocado and a squeeze of lime.
Cozy bowl: Serve with a thick slice of rustic bread or spooned into a baked sweet potato.
Toppings bar: Offer chopped cilantro, diced red onion, sliced jalapeño, vegan sour cream, tortilla chips, and shredded vegan cheese so everyone customizes their bowl.
Meal prep: Portion into airtight containers with a side of brown rice and roasted vegetables for complete lunches.

Keeping High Protein Vegan Slow Cooker Chili Fresh

Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Cool to room temperature, then freeze in airtight containers or heavy-duty freezer bags at 0°F (-18°C) for up to 3 months.
Reheat: Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium heat until simmering or microwave in 1–2 minute intervals, stirring between, until hot throughout.

Tips to make High Protein Vegan Slow Cooker Chili (Q&A style)

Q: How do I keep the chili from getting too watery?
A: Use less vegetable broth to start (e.g., 1½ cups) or remove the lid in the last 30 minutes to allow some liquid to evaporate. Mashing a portion of the beans into the pot also thickens the mixture naturally.

Q: How can I boost the protein even more?
A: Stir in cooked quinoa, bulgur, or textured vegetable protein (TVP) during the last hour of cooking. Canned lentils or an extra can of beans will also increase protein content.

Q: My slow cooker’s chili tastes too acidic — how do I fix it?
A: Add a small pinch of sugar or 1 teaspoon of maple syrup and a squeeze of lime to balance acidity. A splash of soy sauce or tamari (gluten-free) can add depth and reduce brightness.

Q: Can I make this on the stovetop?
A: Yes — simmer the combined ingredients in a large pot over low heat for about 45–60 minutes, stirring occasionally, until the flavors meld and vegetables are tender.

Variations

Swap and Boost (bullet): Add 1 cup cooked quinoa during the last 30 minutes for extra protein and texture; or replace one can of beans with 1.5 cups cooked lentils for a thicker, earthier chili.
Flavor Twist (paragraph): For a smoky chipotle chili, stir in 1–2 chopped chipotle peppers in adobo sauce with the other ingredients and reduce the chili powder slightly. If you prefer a milder, herby chili, add fresh chopped cilantro and a teaspoon of oregano at the end of cooking.

What makes this chili special
This recipe stands out because it transforms simple, inexpensive canned and frozen ingredients into a deeply flavored, protein-rich meal that’s both vegan and satisfying. Cooking slowly allows the spices to bloom and the vegetables to soften without losing texture, while versatile toppings and mix-in options mean you can customize heat, creaminess, and texture to your taste.

How to Make Serving-Size Adjustments

To feed a crowd, double the recipe and use a large 6-quart slow cooker; cooking time remains similar, though it may need an extra 30–60 minutes to come up to temperature.
For singles or couples, halve the ingredients and use a small slow cooker or cook on the stovetop to avoid overcooking.

Extra notes on seasonings and texture

Layer your seasonings: Add half of the chili powder and cumin at the start and the rest near the end to keep the top notes fresh.
Texture control: If you like more bite from your vegetables, add bell pepper and corn in the final 1–2 hours of cooking rather than at the beginning.

FAQs

Q: Can I make this gluten-free?
A: Yes. All ingredients listed are naturally gluten-free — just confirm your vegetable broth and any added toppings (like vegan “crumbly cheese”) are certified gluten-free.

Q: How long can I store leftovers in the freezer?
A: Leftovers will keep well in the freezer for up to 3 months at 0°F (-18°C). Thaw in the refrigerator overnight before reheating.

Q: Is this chili very spicy?
A: Not unless you add extra heat. The base recipe is mild to medium with 2 tablespoons of chili powder; increase or decrease chili powder, or add fresh chilies, to suit your heat tolerance.

What if I want a chunkier chili?

Stir in some roasted vegetables (zucchini, mushrooms, or extra bell pepper) during the last hour of cooking, or reserve half of the beans to fold in after the slow cooker is done so they don’t break down.

How to meal prep with this chili

Make a double batch and portion into 3–4 single-serving containers for easy lunches. Add a divide of rice or quinoa and store in refrigerator (3–4 days) or freeze single meals for up to 3 months.
This chili also freezes well in quart-sized freezer bags; lay flat to save space and speed up thawing.

Nutritional considerations

Protein: Two types of beans (black and kidney) plus corn provide a solid plant-protein base; adding quinoa or lentils increases the amino-acid variety.
Fiber: Beans and vegetables make this chili a high-fiber option that supports fullness and steady energy.
Sodium: Use low-sodium canned beans and tomatoes if you’re watching salt; rinse the beans to reduce sodium further and adjust salt to taste at the end.

Tips for perfect slow-cooker texture

Avoid lifting the lid during the long cook; each time you lift it you lose heat and increase overall cooking time.
Cut vegetables into consistent sizes so everything cooks evenly — dice the onion and bell pepper into similar-sized pieces.
If you like a creamier mouthfeel without dairy, mash a scoop of beans and stir back in or add a spoonful of creamy nut butter (like cashew) near the end.

Variation ideas comparison

Hearty + Grain: Add 1 cup cooked quinoa for body and a slightly nutty flavor; cooks into the chili if added in the last 30 minutes.
Smoky + Spicy: Add 1–2 chipotle peppers in adobo and 1 teaspoon smoked paprika; expect a richer, smokier profile and moderate heat.

Final prep checklist

Drain and rinse beans, chop vegetables uniformly, measure spices ahead, and decide on any add-ins or toppings to have ready before starting the slow cooker.

Conclusion

If you want inspiration for other vegan slow-cooker chili approaches, check out Jessica in the Kitchen’s Vegan Slow Cooker Chili for a quinoa-forward version that showcases different textures and spice balances. For another quinoa-based approach with clear meal-prep tips and a simple stovetop/slow-cooker hybrid method, take a look at Simply Quinoa’s Easiest Slow Cooker Vegetarian Chili.

Enjoy your bowl — it’s cozy, protein-rich, and ready to adapt to whatever you have on hand.