Slow Cooker Vegan Chili Recipe

4.72 from 7 votes

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Slow Cooker Vegan Chili Recipe is A Platter Talk Reader’s Circle Recipe – Readers sharing their recipes on Platter Talk

A pot of vegan chili.This easy to make, healthy family meal was sent to us by Stephanie from Neenah, Wisconsin. Her Slow Cooker Vegan Chili Recipe features meatless crumbles of a plant based and protein rich meat substitute.

Stephanie opted to use a Morning Star product but tells us that Beyond Beef is another brand of meatless crumbles that she recommends for this Slow Cooker Vegan Chili Recipe.

Stephanie tells us she improvises when creating this Slow Cooker Vegan Chili Recipe, using whatever she may have on hand that keeps it vegan, healthy and most of all delicious.

This Slow Cooker Vegan Chili Recipe is perfect for busy parents who are on the go. Thank you, Stephanie, for sharing this great recipe with the Platter Talk’s Reader’s Circle.


Slow Cooker Vegan Chili Recipe

4.72 from 7 votes
A Platter Talk Reader's Circle Recipe by Stephanie from Neenah, Wisconsin
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes
Yield: 8 People


  • 1-11 oz of vegan “meat” crumbles, I used morning star (beyond beef is good also)
  • 1 – 28oz can crushed tomatoes
  • 4- 10 oz cans diced tomatoes with green chili’s
  • 2- 15 oz cans rinsed dark red kidney beans
  • 1- 15 oz can rinsed light red kidney beans
  • 3- ribs of celery chopped
  • 1- medium yellow onion chopped
  • 3- TBSP chili powder
  • TBSP honey, you could use brown sugar


  • Place all ingredients in a slow cooker on low for 6-8 hours.


Calories: 218kcal, Carbohydrates: 42g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Sodium: 215mg, Potassium: 980mg, Fiber: 13g, Sugar: 9g, Vitamin A: 1228IU, Vitamin C: 17mg, Calcium: 101mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. This chili looks fantastic! I just sent this to my vegan cousin hoping she will make it and invite me over LOL!

    1. I like how you think, Beeta; I think I may want to stop by as well! Thanks so much for dropping by and leaving a comment!

  2. I have never tried a vegan chili but I bet I could make this and my husband not even know the difference. Thanks.

  3. I haven’t cooked with morning star crumbles in a while, but they are quite good. Excellent option in a recipe like this comforting bowl of chili! This looks so delicious and perfect for chilly weather.

  4. Too funny! We are thinking alike here… I am attending a vegan pot luck this weekend and just picked up everything I need to make a began friendly chili! This one sounds great Dan!!!

  5. We love a good chili and one that we can put into a slow cooker and walk away from it- is even better! Thanks for an easy recipe!

  6. 5 stars
    Why spend a small fortune on morningstar products or others like it when you can just use generic TVP? Dry TVP doubles in volume and looks, tastes just like hamburger. I make tacos with it all the time and no one knows the difference. I use NOW brand 12 oz TVP, which makes almost 4 pounds of product. $3. Can you get 4 pounds of beef for $3? Morningstar is even more than beef.

    1. Great comments, Ben. And a good reminder that cooking like everything else, often boils down to personal preferences and more times than not, budget Thanks so much for stopping Platter Talk.