Easy Vegan Crockpot Chili

This slow cooker vegan chili recipe is super-easy, and serves 8-10! We used all organic ingredients, and organic non-GMO corn.


Yellow onions 2 Medium , chopped
Garlic 3 Clove (15 gm) , chopped
Coconut oil 1 Tablespoon
Tamari sauce 1 Tablespoon
Canned diced tomato 28 Ounce (2 cans)
Pasta sauce 3 Cup (48 tbs) (your favourite)
Canned black beans 14 Ounce , drained and rinsed (1 can)
Canned red kidney beans 19 Ounce , drained and rinsed (1 can)
Frozen corn 2 Cup (32 tbs)
Spinach 2 Cup (32 tbs) (raw)
Veggie grounds/1 block (crumbled and fried) tempeh 2 Cup (32 tbs) (1 package)
Daiya cheese 4 Tablespoon (as much as you desire)
Paprika 1 Tablespoon
Ground black pepper 1 Teaspoon
Ground sea salt 1 Teaspoon
Cayenne powder 1/2 Teaspoon
Spice blend/6 tbsp chili powder 28 Gram
Nutritional yeast 2 Tablespoon



In a frying pan, heat coconut oil and saute onions and garlic in it.

Add sautéed onion mixture, and all remaining ingredients into crockpot and stir well.

Slow cook for 2-3 hours in high setting.


Serve in a bowl with little daiya cheese on top and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 304Calories from Fat 75

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1049 mg43.71%

Total Carbohydrates 44 g14.7%

Dietary Fiber 11 g44%

Sugars 7 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet