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It doesn't get any easier than this 3-bean vegetarian slow cooker chili. Just throw in the ingredients you'll be rewarded with a healthy meal by dinnertime.
When you marry into a family, there are certain expectations placed upon you. For me, it was learning to make my mother-in-law's crockpot applesauce and coveted zucchini bread. Believe me, I'm not complaining. It could have been something like making a quilt for every first born, which would have resulted in rapid expulsion from the family. I can't knit, sew or quilt to save my life!
The thing is, I had never used a slow cooker in my life. My family didn't own one when I was growing up, and I was certain I was going to light the house on fire by leaving a cooking device plugged in and turned on when I wasn't at home. I mean - come one - that's one of the first things they teach when you're learning to cook. Don't leave hot things unattended and don't slice off your fingers with the chef's knife. But it was time to step up to the plate or find a different dugout. So, I dove into the world of slow cooking.
I started with the applesauce (you have to make it!), then eventually moved on to two of our favorites, Slow Cooker Vegetable Curry and Slow Cooker Hoisin Chicken. There's something about putting everything into the crockpot in the morning, knowing that you don't have to touch it until dinnertime, when you'll serve up a meal that convinces your family that you've been slaving all day. Long live the slow cooker!
As soon as autumn hits, we become rabid fans of chili, whether it's a vegetarian 3-bean version like this one, our classic smoky turkey chili or a lightened-up white chicken chili. If it has the word "chili" in it, we're game. This version is fantastic for Meatless Monday. If you'd like to make it vegan, just skip the step of garnishing the chili with cheese.
Other healthy vegetarian dinner recipes:
Cookin' Canuck's
Cookin' Canuck's
A Spicy Perspective's Korean Bibimbap
Reluctant Entertainer's Spicy Carrot Garbanzo Tagine
Gourmandelle's Eggplant Dhal
Printable Recipe
Slow Cooker 3-Bean Vegetarian Chili Recipe
It doesn't get any easier than this 3-bean vegetarian chili. Just throw everything into the slow cooker and you'll be rewarded with a healthy meal by dinner time.
5 from 3 votes
Print Pin Rate
Course: Entrees
Cuisine: American
Keyword: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 8 Servings
Calories: 261kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1 chipotle pepper seeded & minced
- 2 teaspoons adobo sauce from chipotle can
- 1 28 ounce can petite diced tomatoes
- 2 14 ounce cans each black beans, drained & rinsed
- 1 14 ounce can red kidney beans, drained & rinsed
- 1 14 ounce can pinto beans, drained & rinsed
- 1 ¾ cups vegetable broth
- 1 ½ cup frozen corn kernels
- 2 teaspoon fresh lime juice
For Serving:
- minced cilantro
- grated cheddar cheese (omit for vegan)
Instructions
Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.
Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
Serve with cilantro and grated cheddar cheese.
Notes
Weight Watchers Points: 6 (Points+), 4 (Old Points)
Nutrition
Serving: 1Cup | Calories: 261kcal | Carbohydrates: 50g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 2190mg | Potassium: 1046mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 143mg | Iron: 6.4mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
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Reader Interactions
Comments
Richard Allison
Has something happened in the measurements? Salt, cumin and oregano used to be teaspoons and now say tablespoons. I'm guessing that the original was correct, but anyone trying the new recipe might be in for a surprise.
Reply
Dara
Thank you for catching that! I recently switched to different recipe cards and something most have been lost in the translation. Fixed now!
Reply
Jess
This is my go-to chili recipe! Love it!Reply
Dara
That's so great to hear, Jess!
Reply
Marie
I've made this recipe several times now (minus the adobo sauce) and it gets great reviews from meat lovers and vegetarians alike. It has a real depth of flavor unlike a lot of chili recipes. This one is a keeper. Thanks!
Reply
Ruxandra @gourmandelle
Can you believe that I have a Slow Cooker and have never used it so far? Never!. It was a gift from a friend, Anyway, your recipe made me open the box and use it for the first time! It turned out AMAZING! Thank you!
Also, thanks for recommending my Eggplant Dhal recipe! 🙂
Reply
Jessica
I don't like adobo sauce so much (too smokey for me) can I just leave it out? Seems like maybe I would want to up the other spices a bit? Any suggestions? Otherwise it looks great and I'd love to try it!
Reply
Sarah Walker Caron (Sarah's Cucina Bella)
I owned a slow cooker in college and then not again for a long time -- but as an adult, I really appreciate recipes like this where you just toss the ingredients in and come home to a perfect dinner just waiting for you. And I love, love, love chili. Is this a spicy one? Love the flavors of chipotle peppers in adobo, but want to be sure it won't drive my kids batty with spice.
Reply
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