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5 from 3 votes

Plant-Based Slow Cooker Chili Recipe

This stupendous and nutritious chili is slow-cooked to bring out the best flavors.
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: dairy-free, Gluten-Free, Plant-Based, Slow Cooker, Vegetarian
Servings: 12 people
Calories: 216kcal
Author: Eric O'Grey


  • 3 cups pinto beans dry
  • 3 yellow onions small, chopped (sub with 2 medium or 1 large)
  • 3 bell peppers chopped (red, yellow, and green)
  • 8 green jalapeno peppers large, dice after removing seeds by scraping out
  • 29 ounces diced tomatoes cans, or equivalent
  • 1 tablespoon chili powder
  • 2 tablespoons oregano flakes
  • 1 tablespoon cumin powder
  • 1 tablespoon garlic powder
  • 3 bay leaves freshly ground
  • 1 teaspoon ground black pepper
  • 1 tablespoon sea salt


  • Soak beans overnight, covered by at least 3 inches of water.
  • Drain and rinse beans well, then cook in a 6-quart slow cooker with 1 tablespoon salt covered by 2 inches of water. Cover and cook on high setting for six hours. The beans will cook faster in the slow cooker if you use less beans, or slower if you use a higher ratio of water.
  • After cooking for six hours, drain beans, mix in other ingredients well, and cook in the slow cooker for an additional 3 hours on high setting, until beans reach desired firmness.
  • If desired, serve with brown rice and garnish with salsa, avocado, cilantro, fresh-cut lime, red onions, and serve with warm tortillas.

Optional for Chili

  • One (11 oz package) Beyond Beef Feisty Crumbles, by Beyond Meat Plant Based Protein


Nutrition Facts with 1/2 Cup Brown Rice Ber Serving:
Calories: 326 | Total Fat: 2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 508mg | Carbohydrates: 64g | Fiber: 13g | Sugar: 6g | Protein: 14g | SmartPoints: 10


Serving: 1cup | Calories: 216kcal | Carbohydrates: 41g | Protein: 12g | Fat: 1g | Sodium: 463mg | Fiber: 11g | Sugar: 6g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6