This vegan chili recipe is so simple and delicious that you’ll find yourself making it whenever you have a crowd you need to feed. For less than $25 you can easily feed at least 12 people and you can’t argue with those numbers!
This post contains affiliate links. These links help pay for my blog and do not affect you, or your prices, at all!
Tips for Serving This Vegan Chili Recipe
Vegan Chili Recipe Serving Dishes
I recommend leaving this dish in the slow cooker on warm or on the stovetop over low heat to serve it. Place bowls or mugs next to the warm chili with a ladle and some spoons and then fill several small bowls with your favorite toppings for your guests to choose from. The longer this chili sits, the more delicious it becomes.
Possible Vegan Chili Toppings (not all are vegan-friendly)
- Vegan Cheese
- Sour Cream or Greek Yogurt
- Green Onions
- Sliced Limes
- Diced Jalapenos
- Oyster Crackers
- Homemade Baguette
- Bacon Bits
- Hot Sauce
- Diced Avocado
- Diced Onion
- Goldfish Crackers
- Diced Tomatoes (can also be added when you add the beans)
Save Time and Order Online
If I can offer any words of advice, I would recommend ordering everything online and then picking it up. When you’re planning a party, the last thing you need to do is spend extra time wandering around a grocery store.
Let’s Start Cooking
Quick and Easy Vegan Chili for a Crowd
- Slow Cooker
- 2 tbsp olive oil extra virgin
- 1 medium onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 1/2 cups pinto beans or 1 can pinto beans, juices included
- 1 1/2 cups black beans or 1 can black beans, juices included
- 1 can chili beans, juices included
- 1 1/2 cups great northern beans or 1 can great northern beans, juices included
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic salt
- 2 cups vegetable broth optional – only needed if you make this recipe with dried pinto beans and dried black beans
- Plugin your slow cooker and let it heat up for 5 minutes. While you're waiting, dice the onion.
- Add the 2 tbsp olive oil to the slow cooker.
- Add the onions and cover the slow cooker. Let the onions simmer and mingle with the olive oil for at least 10 minutes. If you can do this for an hour, that's even better!
- Add the bell peppers and garlic to the slow cooker.
- Then add the black beans, pinto beans, and chili beans. (If using dried pinto beans and black beans, add the vegetable broth. Also, add the vegetable broth if you prefer a chili with more liquid. If using canned beans, the moisture from the can and tomatoes is enough and you don't need the vegetable broth!)
- Add the 2 tbsp of chili powder, 1 tbsp cumin, and 1 tbsp garlic salt.
- Cook on low for 6 hours on low (especially if you're using dried beans) and enjoy!
- Add toppings of your choice and season with salt and pepper as necessary.
Vegan Chili Recipe on the Stovetop
If you don’t want to bring out the slow-cooker, I also love making this on the stovetop. I place our dutch oven over medium heat, letting the pot get warm. Then I add in the olive oil and let that heat up. Next, I add the onions and follow the instructions above. After all the ingredients have been added to the pot, I cover it and bring it to a boil. Then I reduce the heat to low and leave the pot covered for at least an hour. After that, your vegan chili is ready to enjoy! If you used canned beans, it can be enjoyed even sooner! This chili is one that even meat-eaters will love. Every time I make it I get requests for the recipe and friends are always shocked at how simple it is to make and how little ingredients it involves! If you make it, please be sure to tag me on Instagram! I would love to see what you think about it.