Recipe: Slow Cooker Vegan Chili

It’s that time of year again… as we approach November, the air is getting colder and my schedule is getting busier. I know this is a hectic time of year for many people, especially for students during exams and flu season. To help get you through it, I’m sharing my recipe for slow cooker vegan chili – the ultimate comfort food! It’s warming, flavourful, low in calories and packed with nutrients. This recipe is great to batch cook for freezer meals that you can enjoy again in the winter.

Yield: 9 servings (1 serving = 1 cup) Prep time: 20 min Total time: 5 hr 20 min


  • Garlic press (optional)

  • Chef’s knife

  • Cutting board

  • Vegetable peeler

  • Small frying pan

  • Mixing spoon

  • Measuring cups and spoons

  • Can opener

  • Slow cooker (that fits 4-6 quarts)



  • 1 tsp olive oil (or any neutral oil)

  • 3 cloves garlic, pressed or minced

  • 1 small yellow onion, diced

  • 1 medium carrot, peeled and chopped

  • 1 medium red bell pepper, de-seeded and chopped

  • 1 can (796 ml) no-salt added diced tomatoes

  • 1 can (540 ml) no-salt added red kidney beans, drained and rinsed

  • 1 can (341 ml) no-salt added whole kernel corn

  • 1 package (340 g) veggie ground round (I used Yves Mexican Veggie Ground Round)

  • 1 tsp dried oregano

  • 1/8 – 1/4 tsp cayenne pepper (depends on how spicy you like your chili)

  • 1 Tbsp cumin

  • 2 Tbsp chili powder

  • 1 Tbsp maple syrup (or brown sugar)

  • 1/4 cup cilantro

  • 1/4 cup Italian parsley

For a visual aide when cutting your veggies, click through the photos below:



  1. In a small pan, bring oil and garlic up to medium heat. Once sizzling, add onion and sauté for 2-3 minutes until softened and translucent.

  2. Add sautéed garlic and onion to the slow cooker, then add the rest of the ingredients in as well (omit the cilantro and parsley – those will be added later).

  3. Stir everything together, then put the lid on the slow cooker and set it on ‘high’. Leave covered to cook for 5 hours.

  4. During the last 15 minutes of cooking, stir in the cilantro and parsley, then put the lid back on to gently cook the herbs.

    When fully cooked, the carrots should be tender. At this point you can taste and adjust seasonings to your liking.

  5. You can serve this chili immediately or store it in individual portion-sized containers for later meals. This chili recipe keeps in the freezer for up to 2 months, or in the fridge for up to 1 week.

Ideas for Serving:

  • Top with a few slices of avocado and a squeeze of lime

  • Serve with quinoa or a whole grain dinner roll for a heartier meal

  • Melt cheese on top and add seasoned tortilla strips

  • For a fall flavour twist, add cubed sweet potato, squash or pumpkin

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Ryan Stallard