Chili is one of those recipes that you can make in a million (and a half) different ways. I love my chili recipe, and needed to update the recipe for my readers. This vegetarian slow cooker three bean chili is a classic recipe you’ll use again and again.
In this recipe, I use classic kidney beans, black beans, and refried beans. The refried beans act as a thickener and add a creamy texture that binds all other flavors.
The last time I made this recipe for family, they said – it tastes like it has meat, but I know it doesn’t. What did you do?
It’s all in the spices my friends. Cinnamon and cocoa powder added in small amounts add richness and depth of flavor that has your taste buds saying, what is that? It’s worth trying whether you’re a meatless eater or not!
Variations to the Vegetarian Slow Cooker Three Bean Chili recipe:
- Substitute your favorite hot and spicy pepper for the jalapeno. I have also used cayenne peppers with success.
- The point of three bean chili is to include different textures with the the different beans. That being said, try any bean you like, such as chickpeas, black eyed peas, or cranberry beans.
- I recommend serving this chili with cheddar and crackers. Any other toppings you like will be welcome as well. Try green onions, sour cream, avocado chunks, or radish slices!
Vegetarian Slow Cooker Three Bean Chili
This vegetarian slow cooker three bean chili is a classic recipe you’ll use again and again. Cinnamon and cocoa powder added in small amounts add richness and depth of flavor while three different beans give it texture and body!
- Prep Time: 30 mins
- Cook Time: 8 hours
- Total Time: 8 hours 30 mins
- Yield: 6-8 servings
- Category: Entree
- Cuisine: American
Ingredients
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 3 jalapenos, minced
- 6 garlic cloves, minced
- 28 oz can diced tomatoes
- 3 cups each: cooked black beans and kidney beans, or 2 cans (each) rinsed and drained
- 3 cups veggie broth
- 2 TBS chili powder
- 4 tsp cumin
- 2 tsp oregano, dried
- 1 tsp cocoa powder
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
- 1 cup vegetarian refried beans
- Optional toppings: cheddar cheese, soup crackers
Instructions
- Combine all ingredients except refried beans in a 6 qt slow cooker.
- Cook on low for 8 hours.
- Stir in refried beans.
- Serve wtih toppings.
Recipe adapted from my three bean chili recipe.
What a delicious looking soup. So easy to make and perfect for this chilly weather!
I completely agree, chili is my favorite cold weather food! Thanks Joanie!
Mmmm…I can almost taste the deliciousness of this three bean chili straight from my screen. Your images are beautiful and your recipe is fabulous!
Thank you Denay!
This sounds delicious and I love the idea of anythign that I can just toss in the crock pot and forget about!
I love making this recipe on busy weekdays because it can sit all day while I’m at work without even needing stirred! Dinner is done by the time you get home!
I love chilli! Especially this time of year! Definitely need to try your recipe out!
I totally agree, chili is the best!
OMG this looks delicious! Going to make it and just adjust it to being VEGAN
Thank Noelle! I think a vegan version will be just as good, all you need to change is the toppings!
yum! I’m going to try this as part of my clean diet in January.
I hope you love the recipe Tracy!
Yum! I just got a new slow cooker during a Boxing Day sale and this is going to be my next use for it.
Thanks Erica! I hope you love the recipe!