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4-Ingredient Dump-and-Go Vegan Slow Cooker Chili

4-Ingredient Dump-and-Go Vegan Slow Cooker Chili

Chili doesn't need meat. It doesn't need a complicated technique. And it definitely doesn't need you standing over a stove for two hours questioning your life choices. What it needs is good beans, bold spices, and a little patience and this 4-ingredient dump-and-go vegan slow cooker chili delivers all three in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3
Course: crockpot, DINNER, healthy dinner, Main Course
Cuisine: American
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp avocado oil or ¼ cup water for oil-free
  • 1 small yellow onion ¼-inch dice
  • 1 large or 2 small green bell peppers ¼-inch dice
  • 3 ribs celery small dice
  • 3 small carrots small dice
  • 3 cloves garlic minced
  • 4 tbsp ancho chili powder reduce to 3 tbsp if sensitive to heat
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper optional
  • 1 tsp kosher salt
  • 2 15 oz cans red kidney beans, drained
  • 2 15 oz cans pinto beans, drained
  • 1 14 oz can crushed tomatoes
  • 1 14 oz can diced tomatoes
  • 1 cup low-sodium vegetable broth
  • 1 cup water

Equipment

  • Short list, as promised:
  • Large pot or Dutch oven - a 5–6 quart size is ideal for this volume of ingredients
  • Wooden spoon or heat-proof spatula - for sautéing and stirring
  • Chef's knife and cutting board - for dicing the vegetables
  • Can opener - you'll use it four times
  • Measuring spoons and cups
  • Splatter screen (optional but useful during the simmering stage)
  • The Dutch oven is genuinely the best vessel for this recipe. Its thick walls distribute heat evenly, which means the vegetables sauté properly, the spices bloom without burning, and the chili simmers steadily without scorching the bottom. A regular large pot works fine too just keep a closer eye on the heat during the simmer stage.
  • If you want to adapt this for an actual slow cooker, complete steps one and two on the stovetop first, then transfer everything to your crockpot and cook on low for 6–8 hours or high for 3–4 hours. The stovetop sauté step still applies skipping it produces a noticeably flatter result.

Method
 

  1. Build the flavor base. Warm the avocado oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3–5 minutes until the edges start to brown. Add the bell pepper, carrots, and celery and sauté for another 3–5 minutes, stirring occasionally, until everything starts to soften.
  2. Bloom the spices. Add the minced garlic, ancho chili powder, cumin, oregano, cayenne (if using), and salt. Mix everything together thoroughly and sauté for 2–3 minutes until the spices are fragrant and just beginning to stick to the bottom of the pot. That slight sticking is flavor developing it's exactly what you want.
  3. Add everything else and simmer. Add the drained beans, crushed tomatoes, diced tomatoes, vegetable broth, and water. Stir well, scraping any browned bits off the bottom of the pot as you go those bits add flavor to the whole chili. Cover and bring to a boil over high heat. Once boiling, uncover and reduce to a medium simmer. Cook for 20–25 minutes, stirring occasionally. If the chili starts to splatter, reduce the heat slightly or cover with a splatter screen.
  4. Taste and serve. Sample the chili and adjust salt as needed. Serve warm in deep bowls with your choice of toppings.

Notes

Nutrition Per Serving

One of four servings delivers a nutritional profile that genuinely impresses:
  • Calories: 512 kcal
  • Protein: 26g
  • Carbohydrates: 86g
  • Dietary Fiber: 28g
  • Fat: 11g (Saturated Fat: 1g)
  • Sugar: 13g
  • Sodium: 1,144mg
  • Potassium: 1,972mg
  • Vitamin A: 10,749 IU
  • Vitamin C: 52mg
  • Calcium: 239mg
  • Iron: 11mg