Soyrizo, three different beans, taco seasoning & salsa make up the base for this easy, gluten free, crock pot vegan chili recipe!
Right now, if you’re anywhere in the country besides Southern California or Florida, I’m guessing you’re cold!
With the onslaught of chilly fall weather this week, what better time to turn “Taco Tuesday” into Taco Chili Tuesday! 
This crock pot taco vegan chili will warm you up while delighting your tastebuds!
It’s filled with tons of flavor & lots of vegan protein from beans & soyrizo!
After 15 minutes of prep, the chili is in the crock pot and slow cooking away! You can cook it on high in 4 hours, so there’s still time to whip it up for dinner tonight!
Crock Pot Vegan Chili Ingredients
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- ½ cup red onion (diced)
- 1 jalapeno (minced)
- 12 oz soyrizo
- 1 can (15 oz) black beans (drained & rinsed)
- 1 can (15 oz) pinto beans (drained & rinsed)
- 1 can (15 oz) kidney beans (drained & rinsed)
- 2 jars (16 oz) salsa*
- 2 tbsp taco seasoning (click link for homemade recipe)
- 2 cups vegetable broth
- 1 avocado (diced)
- 2 tbsp fresh cilantro (diced)
*I used one jar of mild & one jar of medium salsa for a little bit of spice. You can do the same, or add two jars of mild for less spice, or two jars of medium for more spice!
Crock Pot Vegan Chili Instructions
Heat the olive oil in a large skillet over medium heat. Add the garlic, onion & jalapenos. Saute 3-4 minutes, then add the soyrizo and cook through. Add the beans to a crock pot.
Once the soyrizo mixture is cooked through, add to the crock pot with the beans.
Add the salsa to the crock pot.
And the taco seasoning, then pour the vegetable broth over the chili.
Mix everything together.
Cook on low for 6-8 hours or on high 4-5 hours.
Top with fresh avocado and cilantro.
Such a rich & savory chili, that’s both gluten free & vegan, so it can be enjoyed by everyone! If you want to add a little crunch to the dish, add some tortilla chips on top!
For more delicious vegan recipes, check out these 5 favorites!
- Vegan Pad Thai with Zoodles
- Thai Peanut Sweet Potato Buddha Bowls
- Buffalo Cauliflower Tacos
- Veggie Fajita Rice Bowls
- One Pot Vegan Mexican Freekeh
Crock Pot Three Bean Taco Vegan Chili
Soyrizo, three different beans, taco seasoning & salsa make up the base for this easy, gluten free, crock pot vegan chili recipe!
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- ½ cup red onion diced
- 1 jalapeno minced
- 12 oz soyrizo
- 15 oz can black beans drained & rinsed
- 15 oz can pinto beans drained & rinsed
- 15 oz can kidney beans drained & rinsed
- 32 oz salsa
- 2 tbsp taco seasoning click link for homemade recipe
- 2 cups vegetable broth
- 1 avocado diced
- 2 tbsp fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic, onion & jalapenos.
Sauté 3-4 minutes, then add the soyrizo and cook through, 6-8 minutes.
- Add the beans to a crock pot.
- Once the soyrizo mixture is cooked through, add to the crock pot with the beans.
- Add the salsa to the crock pot.
- And the taco seasoning, then pour the vegetable broth over the chili.
- Mix everything together.
- Cook on low for 6-8 hours or on high 4-5 hours.
- Top with fresh avocado and cilantro.
