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    Home » Recipes » Every Day Dinners

    3 Bean Chili {Slow Cooker Recipe}

    Published: Oct 26, 2021 · Modified: Dec 30, 2021 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    chili in a slow cooker and in a wooden bowl topped with sliced green onions
    chili in a wooden bowl topped with sliced green onions next to whole green onions

    This easy vegan 3 bean chili is made simply in the slow cooker. This hearty no meat chili is the perfect recipe for Halloween, game day or a cool Fall night!

    two wooden bowls on a blue towel filled with chili next to sliced greens onions

    This post was originally published in October 2020 and has been updated for content.

    I love making chili in the slow cooker because it allows time for the flavors to develop and makes for a really delicious chili. It's also nice if you have a busy day ahead of you because it makes meal time a cinch. This chili is great for a party or get together and will hold up well for serving time.

    Serve this hearty vegetarian chili with savory cornbread pudding, pizza bread or even a DIY sliced caramel apple bar!

    Jump to:
    • 🍅 Ingredients notes
    • 📋 Substitutions and variations
    • 🥑 Topping ideas
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • 🥘 Alternative cooking methods
    • ⏲️ Make ahead and storage instructions
    • 🍅 More vegan recipes
    • 📖 Recipe
    • 💬 Comments

    🍅 Ingredients notes

    spices, beans, vegetable broth, canned tomatoes, tomato paste, yellow and green onions, garlic and bell pepper
    • Beans - I like using cannellini beans or white kidney beans, along with dark kidney beans and black beans. Garbanzo beans, butter beans or pinto beans would also be great!
    • Tomatoes - Diced canned tomatoes with italian seasoning give this chili some extra flavor. If you can't find those at your local grocery store, plain diced canned tomatoes can also be used. For added zip, use diced canned tomatoes with chilies!

    📋 Substitutions and variations

    • More veggies - Add a small bag of frozen corn or green beans, during the last hour of cooking time, for extra veggies.
    • Spicy - Add a diced jalapeno or two for some extra spice.
    • Meat - While this is meant to be a vegan chili, you can certainly add a pound of cooked ground beef or italian sausage to it or use your favorite plant based meat substitute!

    🥑 Topping ideas

    • sliced green onions or diced yellow onions
    • chopped fresh cilantro
    • sliced avocado
    • tortilla or corn chips
    • hot sauce or salsa
    • shredded cheese (dairy or plant based)
    • sour cream (dairy or plant based)
    • corn bread or corn muffins

    🔪 Step by step instructions

    First, mince the garlic cloves and dice the onion and bell pepper. Add the vegetables, along with all of the other ingredients to the slow cooker.

    partially chopped onion on a cutting board and spices on chili ingredients in a slow cooker

    Stir to combine everything together, cover and cook on high for 4 hours or low for 8 hours.

    wooden spoon stirring spices into chili before and cooked chili in a slow cooker with spoon

    Serve the chili warm, garnished with sliced green onions.

    wooden bowl filled with vegan chili with beans garnished with sliced green onions on top

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • This chili can be served right out of the slow cooker to make things easy and to help keep it warm. It can stay in the slow cooker on the warm setting for about 2-3 hours.
    • If your slow cooker is large enough, double the recipe and freeze part of it for an easy dinner later.
    bowl of chili topped with sliced green onions next to corn muffins and sliced green onions

    🥘 Alternative cooking methods

    Stovetop - Heat 2 Tablespoons of olive oil in a large pot or dutch oven over medium heat. Add the diced onion and bell pepper and cook for 3-5 minutes until they start to soften. Add in the minced garlic and saute for a minute more. Add in the remaining ingredients and bring the mixture to a boil over medium high heat. Once the mixture begins to boil, lower the heat to medium low and allow the chili to simmer for 30-60 minutes until thickened.

    ⏲️ Make ahead and storage instructions

    This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in the refrigerator for up to 3 days. Cooled chili can also be stored in an airtight container in the freezer for up to 3 months.

    Frozen chili should be thawed completely in the refrigerator before reheating. Thawed chili can be warmed up in the microwave or in a pot on the stovetop over medium low heat.

    🍅 More vegan recipes

    If you loved this vegan 3 bean chili recipe, check out these other vegan recipes that I know you will love too!

    • Slow Cooker Minestrone Soup
    • Roasted Eggplant Spinach Pasta
    • Herb Roasted Sliced Potatoes

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    wooden bowl of chili topped with sliced green onions next to green onions and corn muffins

    3 Bean Chili {Slow Cooker Recipe}

    Amanda
    This easy vegan 3 bean chili is made simply in the slow cooker with no meat. This hearty chili is the perfect recipe for Halloween, game day or a cool Fall night!
    5 from 43 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 4 hours hrs
    Total Time 4 hours hrs 10 minutes mins
    Course Chili, Main Course, Soup
    Cuisine American
    Servings 8 servings
    Calories 208 kcal

    Ingredients
      

    • 2 cloves garlic
    • 1 medium yellow onion
    • 1 large red bell pepper
    • 14 ounces canned black beans rinsed and drained
    • 14 ounces canned cannellini or white kidney beans rinsed and drained
    • 14 ounces canned light or dark red kidney beans rinsed and drained
    • 28 ounces canned diced tomatoes with italian seasonings
    • 6 ounces canned tomato paste
    • 2 cups vegetable broth or stock
    • 2 Tablespoons red wine vinegar
    • 2 Tablespoons chili powder
    • 2 Tablespoons ground cumin
    • 1 Tablespoon dried oregano
    • ½ teaspoon ground allspice
    • ¼ - ½ teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt
    • sliced green onions for garnish

    Instructions
     

    • Mince the garlic and dice the onion and red bell pepper. 
    • Add all of the ingredients to the slow cooker, except the green onions and stir to combine. Cover and cook for 4 hours on high or 8 hours on low.
    • Serve with sliced green onions on top for garnish.

    Notes

    This recipe yields approximately 2 quarts of chili or 6-8 servings
    • This chili can be served right out of the slow cooker to make things easy and to help keep it warm. It can stay in the slow cooker on the warm setting for approximately 2-3 hours.
    • If the slow cooker is large enough, double the recipe and freeze part of it for an easy dinner later.

    Topping Ideas

    • sliced green onions or diced yellow onions
    • chopped fresh cilantro
    • sliced avocado
    • tortilla or corn chips
    • hot sauce or salsa
    • shredded cheese (dairy or plant based)
    • sour cream (dairy or plant based)
    • corn bread or corn muffins

    Substitutions and Variations

    • Beans - Garbanzo beans, butter beans or pinto beans are other beans that can be used in this recipe. 
    • Tomatoes - Diced canned tomatoes with italian seasoning give this chili extra flavor. Plain diced canned tomatoes can also be used, or for some added zip, use diced canned tomatoes with chilies.
    • More veggies - Add a small bag of frozen corn or green beans during the last hour of cooking for extra veggies.
    • Spicy - Add a diced jalapeno or two for some extra spice.
    • Meat - While this is meant to be a vegan chili, a pound of cooked ground beef or italian sausage can be added or a plant based meat substitute.

    Alternative Cooking Methods

    Stovetop - Heat 2 Tablespoons of olive oil in a large pot or dutch oven over medium heat. Add the diced onion and bell pepper and cook for 3-5 minutes until they start to soften. Add in the minced garlic and saute for a minute more. Add in the remaining ingredients and bring the mixture to a boil over medium high heat. Once the mixture begins to boil, lower the heat to medium low and allow the chili to simmer for 30-60 minutes until thickened. 

    Make Ahead and Storage Instructions

    This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in the refrigerator for up to 3 days. Cooled chili can also be stored in an airtight container in the freezer for up to 3 months.
    Frozen chili should be thawed completely in the refrigerator before reheating. Thawed chili can be warmed up in the microwave or in a pot on the stovetop over medium low heat.

    Nutrition

    Serving: 1cupCalories: 208kcalCarbohydrates: 41gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1172mgPotassium: 899mgFiber: 13gSugar: 7gVitamin A: 1852IUVitamin C: 43mgCalcium: 137mgIron: 7mg
    Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!

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    Reader Interactions

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    1. Lilly

      October 31, 2021 at 5:09 pm

      5 stars
      This chili is so delicious!!

      Reply
      • Amanda

        November 01, 2021 at 9:56 am

        Thanks Lilly, I'm so glad you enjoyed it!

        Reply
    2. Sabrina

      October 30, 2021 at 12:35 pm

      5 stars
      With 2 of my 4 kids vegetarian, I’m always looking fir meals we can all enjoy. This ticked all the boxes and everyone really liked it. Thanks!

      Reply
      • Amanda

        October 30, 2021 at 1:27 pm

        That's so great to hear Sabrina!

        Reply
    3. Aya

      October 30, 2021 at 4:19 am

      5 stars
      Quick, easy and so delicious! This is going to be a staple for us from now on!

      Reply
      • Amanda

        October 30, 2021 at 1:27 pm

        That's great, thank you Aya

        Reply
    4. Addie

      October 29, 2021 at 8:30 pm

      5 stars
      This chili is so hearty and flavorful!

      Reply
      • Amanda

        October 29, 2021 at 9:25 pm

        I'm so glad you enjoyed it!

        Reply
    5. Agnieszka

      October 29, 2021 at 8:20 pm

      5 stars
      This chili recipe is amazing! Thanks so much for the recipe.

      Reply
      • Amanda

        October 29, 2021 at 8:21 pm

        Absolutely, Thanks!

        Reply
    6. Oscar

      October 29, 2021 at 6:39 pm

      5 stars
      What a great recipe. Loved this chili, wasl also a great meal prep and warmed up for dinner.

      Reply
      • Amanda

        October 29, 2021 at 8:22 pm

        Thank you!

        Reply
    7. Rob

      October 29, 2021 at 4:44 pm

      5 stars
      Great vegan recipe!

      Reply
      • Amanda

        October 29, 2021 at 8:22 pm

        Thank you!

        Reply
    8. Amanda Dixon

      October 29, 2021 at 3:35 pm

      5 stars
      This is such a great chili! It's so hearty, and the slow cooker makes it super convenient.

      Reply
      • Amanda

        October 29, 2021 at 3:52 pm

        Thank you so much, I'm glad you enjoyed it!

        Reply
    9. Alexandra

      October 28, 2021 at 10:00 pm

      5 stars
      This is so hearty and very delicious.

      Reply
      • Amanda

        October 29, 2021 at 10:19 am

        Thanks Alexandra, I'm so glad you enjoyed it!

        Reply
    10. Jamie

      October 28, 2021 at 7:17 pm

      5 stars
      This is so satisfying and hearty!

      Reply
      • Amanda

        October 29, 2021 at 10:19 am

        I'm so glad you enjoyed it, thank you for trying the recipe.

        Reply

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