Spicy Red Bean Crockpot Chili - Vegan

Hey guys! We are a month or so away from Fall so I'm gearing up to start sharing some of my favorite fall recipes. I just love that time of the year so I'm super excited about all the new flavors and ingredients that I will be testing and tasting and of course, sharing here on the blog and youtube channel.

Today I'm sharing a healthy plant based spicy chili recipe that I'm loving right now. The best part? It's a crockpot meal so it's quick and easy. I love crock pot meals for the ease and the smell. A good crock pot meal will leave your house smelling divine. The aromas are incredible!

I do have a video tutorial with this recipe so be sure to check that out at the bottom of the post and subscribe to my YouTube channel. I absolutely LOVE making my videos! It's one of my favorite parts of blogging.

I added some Beyond Meat Beefy Crumbles (soy free!) to give it some extra protein and flavor. I love this product because it adds great texture making it a perfect meat substitute if you are vegan or just want to reduce calories. It's also amaaaaaazing in spaghetti sauce!

This recipe is on the spicier side so maybe start with 1 Tbsp chili powder and taste it at the end of the cooking process to see if you need more spice. I only used 1 tbsp and felt like it was enough. I topped it off with some Daiya cheese shreds and green onions. Yum! Bon appetit!

Spicy Red Bean Crockpot Chili - Vegan / Diary Free Recipe

1 can (16 oz.) red beans, rinsed and drained

2 cans (8 oz. each) no-salt-added tomato sauce

2 cups water

1 can (14 1/2 oz.) diced tomatoes, undrained

1 pkg. (12 oz.) frozen vegan meat crumbles (the Beyond Meat brand is great and is what I used)

1 large sweet onion, chopped

1-2 Tbsp chili powder

1 Tbsp cumin

1 tsp minced garlic

1 tsp pepper

1/2 tsp salt

1/2 tsp cayenne pepper

Topping Ideas: shredded dairy free cheddar cheese (I love Daiya), avocado slices, chives or green onions, vegan sour cream, and tortilla chips for dunking. Love the combination of all of these together!

In a large crock pot, combine all of the ingredients. Give it a good stir. Cover and cook on low for 5-6 hours or until heated through. Serve the chili piping hot topped off with your favorite toppings! So yummy!

Enjoy my awesome video tutorial below! Subscribe to my channel! :)


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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Ginny Williams

est. 2017