Go Back
+ servings
This Slow Cooker 3 Bean Chili is the perfect healthy vegan dinner. With a smoky flavor, plenty of veggies and TONS of protein, it's a complete meal | ThisSavoryVegan.com #thissavoryvegan #veganchili #veganslowcookerrecipes
Print Pin
5 from 4 votes

Slow Cooker 3 Bean Chili

This Slow Cooker 3 Bean Chili is the perfect healthy vegan dinner. With a smoky flavor, plenty of veggies and TONS of protein, it's a complete meal!
Course Main Course, Soup
Cuisine American
Keyword beans, chili, chipotle, crockpot, dinner, fall recipes, healthy dinner, slow cooker, stew
Prep Time 30 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 365kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic diced
  • 1 jalapeño diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 carrots diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1-2 chipotle peppers in adobo diced
  • 1 tablespoon adobo sauce from the can
  • salt & pepper to taste
  • 1 tablespoon low sodium soy sauce
  • 12 ounces vegan beef crumbles or sub cooked lentils
  • 1 28-ounce can diced tomatoes
  • 1 cup red enchilada sauce
  • 2 cups broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 15-ounce can kidney beans drained and rinsed
  • cilantro, green onions, tortilla chips optional toppings

Instructions

  • Heat the olive oil in a pan over medium heat. Add all of the ingredients (through the beef crumbles) to the pan. Cook for about 5 minutes, or until the veggies start to get tender and the beef crumbles start to brown. Be sure to stir frequently.
  • Transfer the mixture to the slow cooker with the remaining ingredients. Stir to combine and cover. Cook on high for 4 hours or on low for 8 hours.
  • Taste the chili and adjust the seasonings as needed. Serve hot with your favorite toppings.

Video

Notes

FOR STOVETOP: Heat the olive oil in a stock pot over medium heat. Add all of the ingredients (through the beef crumbles) to the pot. Cook for about 5 minutes, or until the veggies start to get tender and the beef crumbles start to brown. Be sure to stir frequently. Add the rest of the ingredients to the pot and stir to combine. Bring to a boil, then cover, lower the heat and simmer for 30 minutes. Taste the chili and adjust the seasonings as needed. If the chili is too thick, you can add some more broth.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 1873mg | Potassium: 1137mg | Fiber: 17g | Sugar: 11g | Iron: 7mg