This recipe for chili in a Crock-Pot is one of the most delicious, comforting meals out there. Incredibly simple to make with the help of a Crock-Pot (also know as a slow cooker), and bursting with flavor and protein, this bean chill recipe can be made ahead and frozen or eaten straight from the slow cooker.
Protein-Packed Bean Chili
Beans are a great source of protein in all diets, especially plant based diets. Although beans have a similar calorie count to animal based protein, these protein-rich superfoods are also packed with fiber, antioxidants, and water (yay plants!). That makes them great at helping you maintain a healthy weight and fight diseases.
For this recipe, I suggest a combination of black beans and pinto beans. As well as having one of the highest antioxidant counts in the world, pinto beans pack a hefty helping of fatigue-fighting iron, magnesium, and vitamin B1. Black beans are particularly beneficial for your bones, thanks to their high levels of phosphorus, calcium, and magnesium.
Cooking Chili in a Crock-Pot
Cooking chili in a slow cooker or Crock-Pot is one of the best ways to save time and effort, without losing out on nutrition or taste. You can prepare this bean chili recipe in minutes – your crock-pot does the rest. Roughly chop your vegetables, throw them into your crock-pot, turn it on, and come home to a delicious bowl of goodness.
All of the vitamins and minerals from your beans and vegetables are retained because this delicious bean chili recipe cooks everything in one pot. Cooking your chili slowly not only makes your beans super tender but gives your ingredients time to soak up lots of flavor.
Great for Meal Prep + Freezing
This chili in a Crock-Pot recipe makes a big batch, and is great for events (e.g. super bowl parties), pot lucks or big family dinners. Any leftovers can be frozen in portions for another day.
For meal prep, you can refrigerate your prepared vegetables in the Crock-Pot‘s stoneware bowl for 1-2 days. When you’re ready to cook, place the stoneware bowl into the Crock-Pot and let it work its magic.
Easy Bean Chili Recipe
Roughly chop your vegetables into chunks. You want them to be big enough to add texture to your chili.
Chili is meant to be spicy, but if you don’t want your chili too spicy, then remove the seeds from the jalapeño and chipotle peppers. Do this by cutting them in half and use a knife to scrape out the seeds.
Combine the vegetables in your Crock-Pot with your spices, tomatoes, and ketchup. The vegetables will release liquid as the bean chili cooks, but if you feel like your mixture is too dry then add up to 1/2 cup vegetable broth. Cook on low heat for 6-7 hours, then stir in your beans and heat through.
Toppings are your chance to get creative and customize the recipe. Serve with steamed rice then go wild with your toppings! We love a combination of: sliced jalapeño peppers, chopped fresh onion, avocado slices, cilantro, grated vegan cheese, and vegan sour cream.
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Chili in a Crock-Pot with Lots of Beans + Veggies | Vegan
Slow cooker bean chili packed with lot of beans + veggies | Easy, vegan meal-prep and big batch recipe for nutritious + tasty protein-packed comfort food!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 20 minutes
- Yield: 8 servings 1x
- 6 garlic cloves, minced
- 2–3 large onions (2.25lbs/1kg), roughly chopped
- 2 red bell peppers, roughly chopped
- 2 jalapeño peppers, finely chopped (see notes)
- 1 large can (28 ounces / 794 grams) diced tomatoes
- 1 cup ketchup
- 2 chipotle peppers, finely chopped (see notes)
- 2 tablespoons ground red pepper (see notes)
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cinnamon stick
- 3 cans (15.5 ounces/493grams) beans (2 x black beans + 1 x pinto beans is a nice combination), drained and rinsed
- Salt, to taste
- Into a Crock-Pot (slow cooker) add all ingredients besides the canned beans. Mix well to combine. The vegetables will release liquid as they cook, but if you feel that the mixture needs a little extra liquid, add up to 1/2 cup vegetable broth.
- Place the lid on the Crock-Pot and turn the knob to low. Leave the veggies to slowly cook for 8 hours. Each slow cooker can be a little different, so make sure you stir the chili after 4 and 6 hours to ensure it’s cooking as desired.
- An hour before serving, stir canned beans and a pinch of salt into chili. Cover the Crock-Pot and continue cooking. This will heat through the beans and have them take on some of the delicious flavors.
- Turn off the Crock-Pot and remove bay leaves.
- Serve your chili with steamed white or brown rice, loaded with some tasty toppings, such as: sliced jalapeño peppers, chopped onion, cilantro, grated vegan cheese and/or vegan sour cream. Enjoy!
- To reduce the spice level, cut the jalapeño peppers and/or chipotle peppers in half and scrape out the seeds. Then finely slice the peppers and add them to the chili.
- Start with 1 tablespoon of ground red pepper and work your way up to 2 tablespoons (even 3 tablespoons if you like your chili really spicy!).
- Once the chili is mixed with steamed rice and the toppings, the spiciness will be diluted, so don’t be afraid to add plenty of spice!
Keywords: chili in a crock-pot, chili in a slow cooker, bean chili recipe, The Plant Riot
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