Easy Slow Cooker Vegan 4-Bean Chili

ChiliI am a huge fan of the slow cooker. Throw everything in and let it cook while you go about your day. I also love the way the aroma fills the house throughout a chilly autumn day, and that you then have easy leftovers for the next few days.

For this recipe, I use cans for ease and time, but I try to grab the low-sodium versions. You can use fresh ingredients if you prefer.


  • 1 can black beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can white beans (great northern, cannellini or substitute chickpeas)
  • 1 can corn, low-sodium, undrained
  • 1 can diced tomatoes with green chilies, undrained
  • 1 ½ 6oz cans (9 oz. total) tomato paste
  • 1-2 bell peppers, chopped (I usually use ½ yellow, ½ red, ½ green for color)
  • 1 small sweet onion, diced
  • ½ tbsp. chili powder, rounded (add more to taste)
  • ½ tbsp. ground cumin, rounded (add more to taste)
  • 1 tbsp. dried cilantro
  • Optional: 4-6 oz. extra firm tofu, cut into small cubes and any other veggies you like


Put all ingredients into the slow cooker and stir. Cook on low for 5 hours (or high for 3 hours). If you do not have a slow cooker, you can also cook the chili in a regular pot for about 30 minutes.

I like to use the chili as a topper over salad, to dip tortilla chips, or serve in a crusty sourdough bowl.

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