Name: 3 Bean Chili {Slow Cooker Recipe}
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
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)

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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!

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🍅 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!

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 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Course Chili, Main Course, Soup

Cuisine American

Servings 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

Make Ahead and Storage Instructions