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Vegan Crockpot “Sausage” Chili

Vegan Crockpot "Sausage" Chili

Vegan Crockpot

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By Mama Veggie Serves: 6-8
Prep Time: 30 minutes Cooking Time: 4-8 hours, depending on crockpot setting

This Vegan Crockpot "Sausage" Chili gets a nice boost of flavor by using spicy Beyond Meat Sausage. You can tone down the spiciness by substituting in half of the spicy sausage with their Sweet Italian sausage variety.

When working with the Beyond Meat sausage, crumble it well prior to browning. This gives you better control over the size of each piece, and is easier than breaking up the chunks of sausage with a wooden spoon while cooking.


  • 2 packages of Hot Italian Beyond Meat Sausage, crumbled
  • ½ c. vegetable stock, plus additional, if needed
  • 4 cloves garlic, finely chopped
  • 1 medium white onion, finely chopped
  • 2 stalks celery, toughed ends removed and chopped into small pieces
  • 2 carrots, peeled and chopped into small pieces
  • 2 cans (15 oz.) white beans, drained and rinsed
  • 2 cans (15.5 oz.) red kidney beans, drained and rinsed
  • 2 cans (28 oz.) tomato puree
  • 1 can (6 oz.) tomato paste
  • 1 can (28 oz.) petite-cut tomatoes, undrained
  • 3 T. chili powder
  • 1 T. ground cumin
  • 2 t. oregano, dried
  • 1 t. cayenne pepper
  • 1 c. black coffee (or water), if needed
  • Salt, to taste
  • 8 oz. shredded vegan cheddar cheese
  • ¾ c. chopped red onion
  • 2 fresh jalapeno peppers, sliced



In a large skillet, brown Beyond Meat sausage over medium heat until no longer pink. Transfer browned sausage to slow cooker crock.


Return skillet to burner over medium-high heat. Deglaze pan with vegetable stock, scraping up browned bits from bottom of pan with a wooden spoon.


Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into slow cooker.


Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin mixture before cooking.


Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.


Spoon into bowls and top with vegan shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately.


Freeze or refrigerate leftovers within 2 hours.

Vegan Crockpot “Sausage” Chili

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