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vegan crockpot chili in a blue bowl
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5 from 8 votes

Vegan Crockpot Chili

Vegan crockpot chili that can be assembled ahead and frozen for a crockpot freezer meal! With sweet potatoes, corn, black beans and spices, this one seriously tasty chili recipe!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 215kcal


  • 19 oz can diced tomatoes (including juices)
  • 19 oz can black beans (drained & rinsed)
  • 12 oz can corn kernels (drained)
  • 13 oz can of tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 6 cups sweet potato cubes (1 ½- 2 inches)
  • 1 onion (diced)


  • Combine all ingredients in the base of a 6 quart slow cooker.
  • Cook on low for 6-8 hours.
  • Serve with cheese (or vegan cheese), tortilla chips, yogurt (or coconut yogurt), and avocado.

To assemble ahead and freeze

  • 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.


*nutrition excludes suggested toppings


Serving: 1/8 of batch | Calories: 215kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 909mg | Potassium: 944mg | Fiber: 10g | Sugar: 9g | Vitamin A: 15040IU | Vitamin C: 15.4mg | Calcium: 94mg | Iron: 3.8mg