This vegan apple chili is the perfect combination of sweet and spicy! One of the easiest vegan crockpot chili recipes that you will taste! It will quickly go in your meal plan rotation! Top 8 Allergen Free!
If you are looking for the best vegan chili recipe, then I’m happy to tell you that your search is over. This delicious vegan chipotle apple chili is amazing and a huge hit even amount the little ones.
Chili is one of those dish that you make for two reasons. It’s either freezing outside or you are trying to feed a crowd. Whatever your reason, people are going to line up to ask you what the secret is to making this delicious vegan chili recipe!
This vegan apple chili recipe is actually an inspiration from my friend over at Snacking in Sneakers. Her Turkey Apple Chili sounded delicious and I knew that I needed to recreate it to be a plant based chili as soon as possible!
Apple Chili Recipe Ingredients
This Vegan Apple Chili does need 17 ingredients to make, but before you click that X because you think that’s too many, most of the ingredients are spices!
When you make any type of a vegan chili recipe you are going to need a variety of spices for it to really come together. Still, I would call this an easy vegan chili recipe.
The ingredients that you need for this vegan apple chili are:
- red onion
- garlic
- chipotles in adobo (*See notes below)
- tomato paste
- salt
- pepper
- cumin
- smoked paprika
- chili powder
- cinnamon
- red apple
- low sodium vegetable stock
- apple juice
- lentils
- kidney beans
- pinto beans
- fire roasted tomatoes
How to Make The Best Vegan Chili
One of the best things about making a vegan crockpot chili recipe is that you can pretty much dump and go! Add all the ingredients to the slow cooker and then stir is until very well combined. Once combined, cook it on low for 6 hours or high for 3 hours. Stir to combine again at the end and serve.
Do I have to use red apples in this vegan chili?
You do not. We like the flavor the red apples give; however, you can use another apple that you have on hand also. We like something that is slightly sweet with a little tart with this recipe.
Red delicious apples are easy to find and great; however, golden delicious or pink lady apples would yield a very similar flavor. But feel free to use any other type of apple also!
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Can I make vegan crockpot chili on the stove instead?
Yes! Whether you don’t have a crockpot or you need to make this easy vegan chili recipe in a shorter amount of time, you may need to make on the stove. To do that you need just a few different changes to the recipe.
To start, you will need to peel the skins off the apples if you are making this way. Add 1 tablespoon oil to a heavy bottomed pot over medium heat. Add onion and cook 3 minutes until translucent. Add in the garlic. Cook for 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
If the chili is too thin after 30 minutes, turn the heat up slightly and let evaporate until desired thickness is achieved.
Can I make Vegan Apple Chili in the Instant Pot?
Yes! Add a little of the stock into the bottom of the Instant Pot and hit the Saute method. Add the apples and onions and let saute for 3 minutes. Then, add garlic and cook 1 more minute. Turn off the saute function.
Add all the remaining ingredients + an extra ½ cup vegetable stock and stir together well. Push down the ingredients into the broth.
Place the lid on, making sure the valve is set to seal. Cook on High Manual Pressure for 15 minutes.
When done let naturally release for 15 minutes, then quick release the rest of the pressure.
Serve.
Can I make this a Top 8 Allergy Friendly Apple Chili recipe?
This recipe as written is already Top 8 Allergen Free. No changes need to. be made to make this a top 8 allergy friendly chili.
Dairy Free Chili Recipe Serving Suggestions
This vegan apple chili is literally delicious all on its own, but there’s also a variety of ways to serve otherwise. We love pairing with vegan garlic bread. But another way we love chili is over baked potatoes or even served over rice (try this cauliflower rice). You could even serve over some warmed plain pasta.
How do you tone down vegan chili that’s too spicy?
Typically, when someone has something too spicy, they reach for dairy. Obviously, we aren’t doing that here. We don’t think this vegan chili recipe is too spicy, but everyone is different.
Still, there are some ways that you can tone down chili if you made it too spicy. Some ways you could do that here are:
- Add more vegetable stock – thinning out the recipe can help
- Put more tomatoes in – tomatoes are acidic and balances out spice.
- Throw in another can of beans. More ingredients tend to spread out the heat, so it can help. You may need more liquid if too thick after adding
- Add in some sugar – sweetness can tame spiciness, but be careful of adding too much. No more than a tablespoon.
Frequently Asked Questions
It is usually a small can that you will find in almost any grocery store in the Mexican/Spanish aisle. Chipotles are smoke dried jalapeños. You can find them in a can of adobo sauce. It leads to the spiciness of the dish.
You don’t need many for any dish that you make, but the sauce and adobos can be frozen for later use since you won’t use the whole can.
Other Chili Recipes You’ll Love:
🥳 Get the Full Recipe
Vegan Chili Recipe with Apples
Ingredients
- 1 large red onion, diced
- 4 cloves garlic, minced
- 1 large red apple, diced (*See post notes for other apples)
- 15 oz kidney beans, drained and rinsed (270g)
- 15 oz pinto beans, drained and rinsed (260g)
- 15 oz fire roasted tomatoes (425g)
- 2 cups vegetable stock (480g)
- 1 cup apple juice (240g)
- ½ cup dried brown or green lentils (100g)
- 1 6oz can tomato paste (170g)
- 2 chipotles in adobo + 1 tablespoon adobo sauce, chopped
- ½ tablespoon chili powder
- ½ tablespoon smoked paprika (sub for regular, we just like the smoky flavor)
- ½ tablespoon cumin
- ½ tablespoon cinnamon
- ½ teaspoon salt
- ½ teaspoon pepper
Additional Toppings:
- green onions
- avocado
- dairy free sour cream
- vegan shredded cheese
Instructions
- Add all ingredients into a slow cooker and stir well. Place lid on slow cooker. Cook on high for 3 hours or low for 6 hours.
- Serve warmed with any sides and add any additional toppings.
- Let leftovers cool and store in air tight container for up to 7 days.
Notes
**See post about cooking this recipe to perfection.
Video
Nutrition
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I loved this recipe the first time I made it last year. I loved it so much I made it for a chili contest at work and even placed! The flavors in this recipe are so complimentary and just perfect for a fall/winter comfort dish!
Thats amazing! We’re so excited to know that our recipe ranked among the best at your works chili contest! Happy you enjoyed it!
VERY good! Every time I try to make a vegan chili, I end up disappointed- the flavor is usually just spicy, and that’s it. Not with this recipe! It was so flavorful. The apples add a subtle sweetness, and the adobo was genius! I don’t have a crock pot, so I actually just did it in a regular pot (sautéed everything before adding the beans and liquid) and it worked perfectly.
This is awesome! So glad to hear that you enjoyed the recipe. Thank you for giving it a try!
I came across this recipe on TikTok being reviewed by Liam and was thoroughly intrigued by this one. I’ve seen and tried your recipes before the TikTok algorithm hasn’t shown me many of your videos lately . Let me say, this recipe did not disappoint.
My husband and I are both plant based and as he likes to say, vegan/plant based is not just a lifestyle but a cuisine. This chili recipe proves it. It truly took chili to an entire new level. The apple with the chipoltle chiles gives you heat and a touch of sweet and then the cinnamon is like an extra hug of warmth. Paired with your cornbread recipe it has been like heaven in a bowl especially as we’re getting lots of cold weather and snow right now.
I made it in the instant pot and followed your directions. The only things I did different after sauteeing the onions, apples and garlic was to add in the spices and let it cook for about a minute to “bloom” the spices and bring out more of that delicious flavor. Then I added the remaining ingredients (except the fire roasted tomatoes and paste) gave it a stir and then added the tomatoes and paste to sit on top because I have had burn issues in the past and I found this helps avoid it.
Worked like a charm and now we get to enjoy this delicious chili for a few more nights.
Thank you!
This is so great to hear! We’re so glad to know that both you and your husband enjoyed the recipe. Thank you!
Have a chili cook-off at work and decided to try this recipe out a few weeks before. It is great! Made a vegan cornbread to go with it which turned out pretty good. I’m not vegan, but I hope those that are enjoy it and vote for me! I will be making it again in my rotation!!
Thank you so much! Wishing you success in the cook-off!
I was surprised how much I liked this meatless version. I did not miss the meat.
That’s awesome! We’re so glad to hear that you enjoyed the recipe. Thank you for giving it a try!
I have a question about the exact amount of ingredients.
According to your recipe I should use
15 oz pinto beans, drained and rinsed (260g)
15 oz fire roasted tomatoes (425g)
Just to be sure, the amount in grams (I’m in europe) is the amount that is to be used?
I ask because the fact that 15 oz says 260gr and the same amount of tomatoes says 425gr.
That discrepancy in the grams for what is the same amount in oz threw me off.
thanks in advance.
Great question… you’re not missing anything. The confusion comes from drained vs. undrained weight. The can of beans are being drained and rinsed, the tomatoes are not.
15 oz ≈ 425–450 g, but that’s the weight of the entire can including the liquid. In this recipe, the beans are drained and rinsed, so the liquid is discarded.
Once drained, a 15-oz can of beans weighs about 240–260 g, which is why the gram amount is lower than the tomatoes. Hope this clarifies and enjoy the recipe!
Hi!
Im allergi to tomatoes, do you have any suggestions what I can replace it with?
I would love to make this!
Hi Pernilla! We haven’t tried it ourselves, but we’ve seen people swap tomatoes with roasted red peppers before if they can’t have tomatoes