This vegan crockpot chili can be assembled ahead and frozen for an easy slow cooker freezer meal! Made with sweet potatoes, corn, black beans, and spices; it's vegan, gluten-free, and seriously tasty!
Along with our Instant Pot vegetarian chili and spicy slow cooker chickpeas chili, this vegan crockpot chili is one of our all-time favorite comfort foods!
Made with tons of veggies including sweet potatoes, corn, black beans - this vegan crockpot chili packs a serious punch of plant-based goodness! The spices take the flavor to the next level, and slow cooking in the crockpot all day allows the sweet potato to become so tender and creamy.
Best of all, this recipe is beyond easy to prep (no sautéeing), just dump everything right into the crockpot and press 'start'!
Reasons You'll Love This Recipe
- the chili powder, cumin, and coriander add delicious spice and flavor to all the veggies
- it makes an easy and delicious freezer crockpot meal (instructions are included on how to prepare for the freezer)
- it's vegan, gluten-free, and full of wholesome, nutritious ingredients
Ingredient Notes
- Black beans - can be swapped for pinto beans, kidney beans, or even chickpeas. You can also add extra (or use a combination of two) if you want to increase the protein
- Spices - chili powder, cumin, and coriander. Note: we use a chili powder blend (not spicy), not to be confused with pure powdered chilies. Here's a good looking recipe if you cannot find a blend at the grocery store.
- Sweet potatoes- they break down and add body and thickness to the chili as they cook, adding a subtle sweetness. Do not omit!
- Tomato sauce - this refers to canned pureed tomatoes, and may be called passata in other countries. Not to be confused with ketchup!
Step by step directions
Combine
Combine all ingredients right in the slow cooker, and give it a good stir.
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Slow Cook
Cook on low for 6-8 hours. After 6-8 hours, your sweet potatoes will be so tender they almost dissolve into the chili, thickening it and adding so much flavor.
Serve
Serve with your favorite chili toppings: tortilla chips, avocado, cheese (or vegan cheese) and greek yogurt (or coconut yogurt). YUM!!
Toppings
- avocado (see how to an cut avocado without cutting your hand)
- cheese
- cilantro
- a squeeze of lime
- tortilla chips
- sour cream
Make ahead and freeze
Crockpot freezer meals are a staple in our freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this recipe into a crockpot freezer meal:
- Assemble all ingredients in a gallon freezer bag. Squeeze out as much air as possible. TIP- for a plastic-free alternative, you can use a 3 quart IKEA container, but they are heavier and bulkier to store.
- Freeze flat for up to 3 months.
- When ready to cook, thaw completely before placing everything in the slow cooker, and cook as directed.
FAQ
Serve this vegan crockpot chili with tortilla strips, fresh avocado, cheese and/or yogurt!
Sure! You could use kidney beans, white beans, or even chickpeas!
YES! This recipe freeze/thaws like a dream. We like freezing in quart-sized jars (4 cup/2 pint), or these re-usable plastic freezer jars. Add one of these reusable labels.
Yes! Check out Instant Pot vegetarian chili (same recipe, slightly different name).
Storage + Reheating
You can also portion the chili out for easy meals throughout the week. Here's how to store:
- fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days
- freezer - cool completely, then portion out into meal prep containers and freeze for up to 3 months
- reheat- heat in the microwave or on the stovetop until steaming hot, adding additional water as needed if it is too thick
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegan Crockpot Chili
Ingredients
- 19 oz can diced tomatoes including juices
- 19 oz can black beans drained & rinsed; note 1
- 12 oz can corn kernels drained
- 13 oz can of tomato sauce note 2
- 2 tablespoons chili powder note 3
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- 6 cups sweet potato cubes 1 ½- 2 inches
- 1 onion diced
Instructions
- Combine - Combine all ingredients in the base of a 6 quart slow cooker.
- Slow Cook - Cook on low for 6-8 hours. Serve with cheese (or vegan cheese), tortilla chips, yogurt (or coconut yogurt), and avocado.
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Tips:
- can be swapped for pinto beans, kidney beans, or even chickpeas. You can also add extra (or use a combination of two) if you want to increase the protein
- we use a paprika-based chili powder blend (not spicy), not to be confused with pure powdered chilies
- this refers to canned pureed tomatoes, and may be called passata in other countries. Not to be confused with ketchup!
- nutrition excludes suggested toppings
- Combine all ingredients in a heavy duty gallon-sized freezer bag. Squeeze out as much air as possible.
- Freeze flat, then store upright in the freezer for up to 3 months.
- Thaw completely before cooking using directions above.
- fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days
- freezer - cool completely, then portion out into meal prep containers and freeze for up to 3 months
- reheat- heat in the microwave or on the stovetop until steaming hot, adding additional water as needed if it is too thick
Nutrition Information
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Xoxhilt Zacarias says
Can i make this on stove top?
Denise Bustard says
Hello, that should be fine. I'm unsure of cook time. I'd start with 30 minutes of simmering and check done-ness of sweet potatoes.
Julie Arnett says
Love this recipe! I originally made this for my brother who is vegan and was house sitting for me for the weekend. He went nuts over it. I decided to make for myself and freeze to have quick lunch time meals. Freezes and warms up perfect. My husband who is 100% a meat eater and not a sweet potato fan decided to try it. He was very impressed and couldn't believe he liked it so much. Thank you again for another amazing and helpful recipe to make life a little easier 🙂
Jasmine @ Sweet Peas & Saffron says
Hi Julie, It's always great when you're able to shock a meat-eater with a delish recipe like this, isn't it?! So glad to hear that you all enjoyed it! Thanks so much for leaving a rating and review!
Lorna says
I'm loving your recipes 🙂 I'm not vegan, nor vegetarian, but don't eat a lot of meat. This chilli is sooooo good. It's a keeper!
Jasmine @ Sweet Peas & Saffron says
Hi Lorna, we are so glad to hear that you have found lots of favorites here on Sweet Peas & Saffron! Thank you so much for leaving a rating and review!
Sonya says
Really enjoyed the spices in this chili! I’ve tried numerous vegan chili recipes over the years and this combo was the best. Smokey deliciousness!
Jasmine @ Sweet Peas & Saffron says
Hi Sonya, so glad to hear that this vegan chili recipe was a winner for you! Thank you so much for taking the time to come back and leave a rating and review!
Maddy says
Hi! I would love to make this, but just wanted to confirm, is the weight measurement for the beans pre or post draining them of water? Thanks so much 🙂
Jasmine @ Sweet Peas & Saffron says
Hi Maddy, the weight measurement includes the weight of the beans + liquid in the can. We've used this measurement because most canned beans sold in the US come in this size of can. Alternatively, a 19 oz can should be about 2 ¼ cups of cooked beans (see this post for conversions). I hope this helps!
Anna says
For starters, I’m a novice at the crockpot, and tomorrow I’m going to attempt to make something. I see in the comments section that someone added Beyond Meat to this recipe. If I want to add Gardein Beefless Crumbles or Beyond Meat Crumbles at what point should I add the ingredient to the crockpot?
Denise says
Hi Anna! I would love to know as well, because I have never used them before. They seem like a great beef alternative!
Zoe says
I made this last week and it was SO easy to make plus extremely delicious! My husband loved it and ate it 2 days running - unheard of for him! I have a question though - if I make it using fresh ingredients is it then ok to freeze once cooked? It makes a huge batch so wondered if I can eat half/freeze half.
Denise says
Yay! So happy to hear this, Zoe! You can absolutely freeze this after cooking 🙂
Jan says
Has anyone tried adding bell peppers to this recipe?
Abby says
I love your recipes and videos! I have been receiving your newsletter for some time now. Thanks! Is there a way to print just the vegan recipes? The whole document is 21 pages and the recipe is broken up on multiple pages. Where do I find the shopping list?
Denise says
Hi Abby, SO sorry about that, we had some technical difficulties but the print button is back and you should be good to go now.
Derek says
Hi I'm new to vegan eating and like the idea of a crock pot vegan chili...but a couple of questions. Is it really supposed to say 6 CUPS of sweet potatoes? And is there no water to be added? Both of those seem unusual to me. Appreciate any help before I start!
Denise says
Hi Derek! Yes, it is 6 cups, as this makes a pretty large batch of chili 🙂 As they cook, the onions and sweet potato release some liquid. If you are unsure, check the photos in the post for what it should look like before and after cooking. I hope you enjoy!
Saafir says
I made this with a little twist... Even added beyond beef....outstanding!
Denise says
Ooh now I like the sounds of that! Thank you for leaving your review, Saafir and I'm so happy you enjoyed 🙂
Salma says
Delicious!!! Super easy to prep and made my day so much easier to come home to a finished dinner (& lunch for the week). Even my 14 month old liked it 😊 thank you so much for sharing this!!!
Denise says
So happy to hear this! Thanks so much for reporting back, Salma 🙂