This is one of those dump and go recipes that takes no time at all. This savory and filing chili is perfect for making a big batch of since it tastes just as great the next day.

Don’t freak out about the number of ingredients. Most of them are common spices that will be in your pantry already. These spices give it the classic chili flavor so don’t skip them. It only takes 10 minutes to dump it all in the slow cooker!

This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes. Click here to see the other recipes that go with this one in the Winter Meal Prep Plan.

Easy Vegan Chili Slow Cooker

Course Main Course
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6


  • 1 cup quinoa
  • 28 ounce canned diced tomatoes
  • 6 ounce tomato paste
  • 15 ounce canned black beans
  • 15 ounce canned great northern beans
  • 15 ounce canned red kidney beans
  • 8 ounce canned corn
  • 1 cup water
  • 1 yellow onion
  • 1 red bell pepper
  • 2 clove minced garlic
  • 1 tablespoon dried oregano
  • 0.5 tablespoon paprika
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon red wine vinegar


  1. Add: all of the ingredients except for the red wine vinegar to the slow cooker.
  2. Cook: on high for 3-4 hours or low for 6-8 hours.
  3. Stir: in the red wine vinegar at the end.
vegan chili slow cooker with avocado on top

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