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Potluck Crockpot Chili

A hearty, high-protein vegan chili perfect for potlucks, game days, and family gatherings, slow-cooked for deep flavors.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb vegan ground “meat” (soy-based or pea protein) or 3 cups cooked brown lentils
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1–1½ cups vegetable broth (adjust for thickness)
  • Salt and black pepper to taste

Method
 

Preparation
  1. Heat a skillet over medium and brown the vegan ground for 5–7 minutes to develop savory texture. Skip if using lentils.
  2. Transfer browned protein (or lentils) into the slow cooker.
  3. Add kidney beans, black beans, fire-roasted tomatoes, onion, garlic, chili powder, cumin, smoked paprika, oregano, and vegetable broth.
  4. Stir thoroughly so spices evenly coat every bean and crumble.
Cooking
  1. Cover and cook Potluck Crockpot Chili on LOW for 6–8 hours or HIGH for 3–4 hours.
  2. Stir once midway through cooking to maintain even texture.
  3. During the last 30 minutes, taste and adjust salt, pepper, or heat level with cayenne.
  4. For thicker chili, mash ½ cup of beans and stir back into the pot.
  5. Let rest 10–15 minutes before serving to naturally thicken.

Notes

Serve over baked sweet potatoes, create a vegan chili bar, or pair with other game day items.