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.
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.
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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