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A white bowl filled with soy chorizo chili, with a side of crackers.

Slow Cooker Soy Chorizo Chili (Vegan, Gluten Free)

4.93 from 13 votes
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours
Servings: 10
This Slow Cooker Soy Chorizo Chili is a true comfort food, slow-simmered with nutritious veggies, and a thick, hearty, slightly spicy meaty sauce that is sure to be your favorite easy weeknight meal.


  • 2 15-ounce cans diced tomatoes (Sometimes I might use flavored cans of diced tomatoes, such as "Garlic and Olive Oil", "Fire Roasted", etc.)
  • 1 15-ounce can organic tomato sauce
  • 1 medium white or yellow onion - diced
  • 1 4.5-ounce can green chiles
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can sweet corn (no need to drain)
  • 15 cherry tomatoes - halved  
  • 1 medium green bell pepper - diced
  • 1/2 package - 6-ounces Soy Chorizo, casing/outer wrapper removed*, I prefer Trader Joe's brand but you can use other brands of Soy Chorizo or make your own Homemade Soy Chorizo.
  • 4 garlic cloves - minced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika - or regular paprika
  • 1 teaspoon cumin
  • 1 cup water
  • Optional Toppings:
  • crackers
  • chopped cilantro
  • vegan sour cream


  • In a slow cooker, add all ingredients (the order doesn't matter) and stir. Important: be sure to remove the outer casing of the chorizo before adding to the slow cooker.
    Soy Chorizo Chili in a slow cooker before cooking
  • Cover and cook on high for 4-5 hours or low for 6-7 hours. When ready, scoop out into a bowl and enjoy! Add crackers, chopped cilantro or even some vegan sour cream. Store this chili in an airtight container in the fridge for up to a week.
    Soy Chorizo Chili in a slow cooker
  • Note: you can also cook this on your stovetop. See stovetop instructions in the Notes section below. 



  • *I use only 1/2 of the 12-ounce Soy Chorizo package, as it's very spicy and also high in sodium. If you want to add more, you can taste it when it's almost done cooking and add more if necessary. The soy chorizo should be already cooked (check the package to make sure), so it's ok to add in at the end of the cooking process. Or, use the remaining chorizo in other recipes, such as a topping for this Spicy Baked Potato with Broccoli and Vegan Queso recipe. 
  • This recipe makes a lot of chili, around 13 cups total, so you'll have plenty for leftovers during the week. For a fuller meal, try a scoop of chili on a bed of Roasted Spaghetti Squash
  • If you can't find Soy Chorizo, you can  make it without. But if you do, be sure to double (or triple) up on the spices, as the soy chorizo adds a lot of flavor.
Stovetop Instructions:
You can also cook this chili on your stovetop, although I recommend using the slow cooker for the best flavor. To a large pot or Dutch oven, add 2 tablespoons unsalted vegetable broth (or 1 tablespoon olive oil) over medium-high heat. Add the diced onions and bell pepper and cook until the onions are soft and translucent, stirring occasionally. Reduce heat to medium, all remaining ingredients and let simmer for 2 hours, stirring occasionally.


Serving: 1.3cup | Calories: 206kcal | Carbohydrates: 33.9g | Protein: 11.1g | Fat: 4.4g | Sodium: 590.4mg | Sugar: 8.2g
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