Slow Cooker Chili

3.1 (70 reviews)

Slow Cooker Chili



  • 2 Tbsp. oil
  • 6 garlic cloves, minced
  • 1 cup chopped white onion
  • 1 lb.  veggie burger crumbles (optional)
  • Red pepper flakes, to taste
  • 1 Tbsp.  chili powder
  • 2 1/2 tsp.  cumin
  • 1 tsp. oregano
  • 1 bay leaf
  • 28-oz. can diced Mexican-style tomatoes
  • 1 Tbsp.  soy sauce
  • 1 1/2 cups vegetable stock
  • 6 oz. tomato paste
  • 1 Tbsp. red wine vinegar
  • 28-oz. can black beans, drained and rinsed
  • 16 oz. pinto beans, drained and rinsed
  • 16 oz. kidney beans, drained and rinsed


  • Heat the oil in a large skillet over medium heat. Cook the garlic, onion, veggie burger crumbles if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
  • Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.
  • Garnish with vegan sour cream, Daiya cheddar shreds, and chopped chives and enjoy!

Makes 6 to 8 servings

Rated 3.1/5 based on 70 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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