I couldn’t think of a heartier October dinner then this Healthy Slow Cooker Chipotle Bean Chili. Nothing beats a slowly simmered chili on a cold October day. Made with four kinds of beans, bell peppers, smoky chipotle peppers, and served with plenty of sharp cheddar cheese. This bowl of chili is a hearty, healthy, and cozy vegetarian meal (or vegan, if you’d like) that you can feel good about eating. Just be sure to serve with a side of fresh homemade 5 ingredient beer bread. It’s a must!
Alternative recipe title? Chichi’s Chili. Also known as Lyndsie’s Chili, because this recipe was one hundred percent created because of her. Lynds is my sister-in-law, but she’s always my best recipe adviser. Always telling me to make this or that, hold off on the sweet potatoes, try some Indian cuisine, and tells me whether or not my crazy recipe concepts sound delicious…or just wack.
Our texts back and forth might be spaced out (because we are both the worst at texting), but we sure do exchange a lot of them.
Funny enough, Lynds and my brother are sourcing new dish-ware for me since they’ve started up their little business, Good Livin Co. They’re traveling around to ma and pa antique shops and antique shows across the east coast looking for unique finds and sending lots of photos along the way. Every now and then, I’ll get a text requesting a certain recipe to be created. And the last request? An all bean chili recipe. Well, it was more of a, “you need to make a 4 bean chili with lots of spices. I make it all the time and it’s the best. People love it!!” kind of request.
I’m not going to lie, I was really skeptical about an all bean chili, but once I sat with the concept for a bit, and thought about all I could add to this dish, I was suddenly very excited. I’ve never made an all bean chili, but I’m loving this meat-free option. It’s delicious!
So, long story short, we can all thank Lyndsie for this recipe. She gave me all the encouragement I needed to create this one and I’m happy she did. Honestly, this is just as good, if not better, than beef chili.
Sure, they are both very different, but this chili is hearty, warming, extra spicy, and so full of delicious flavor.
The added bonus is that it’s also a pretty darn healthy meal. Love when cozy comfort foods can so easily double as healthy cozy comfort foods!
Here are the details…this chili is easy.
As you would probably guess, this is pretty easy.
First things first, as always I’m giving you guys the slow cooker variation along with Instant Pot and stove-top variations as well. I always want to be sure that everyone can easily recreate HBH recipes. This chili is perfect whether it’s made in the slow cooker, Instant Pot, or on the stove. Since I love a low and slow method, I’m going to walk you through the slow cooker steps.
To start, you’ll want to caramelize the onions with the herbs and spices on the stove. I know that this extra step is a bit of a pain, but trust me, when working with dried spices it’s a step worth taking. On that note, I highly recommend investing in an all-in-one browning slow cooker if you love slow cooking. You can brown your meats and veggies all in the slow cooker insert.
To bump up the flavors of my chili, I used a mix of chipotle chili peppers, chili powder, and my secret ingredient, cinnamon. I know it may seem weird to use cinnamon in chili, but this is something my mom has always done and it’s delicious. The warmth balances out the spice of the chili. Go with me on this, promise it takes the chili to a who would have known delicious level.
Once you’ve added the onions and spices, stir in plenty of tomatoes, bell peppers, and carrots. On to the beans. I used a mix of white beans, pinto beans, kidney beans, and black beans, but you can use any mix of beans you’d like. Add tomatoes and broth, then let this cook low and slow.
Finish it up!
Finish each bowl off with a dollop of yogurt, cheddar cheese, sliced avocado, and green onions. But most importantly? Serve each bowl with beer bread. It’s a must, as no bowl of chili is complete without a side of beer bread.
My favorite thing about making chili…having it slowly cook away all day. The smells coming from the kitchen are always incredible, just like my mom’s Sunday chili recipe. Mom always serves her chili up Cincinnati Chili style over bowls of angel hair pasta. Honestly, serving this chili over angel hair would be extra delicious. So there you have it, yet another option!
Anyway, I highly recommend making this for Sunday night dinner. Then enjoy the leftovers throughout the week. You’ll have a delicious Sunday night dinner, along with healthy lunches throughout the week. Perfection!
Looking for other vegetarian slow cooker dinners? Here are a few ideas:
Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Slow Cooker Saucy Thai Butternut Squash Curry
Crockpot Spicy Vegetarian Tortilla Soup with Quinoa
Lastly, if you make this Healthy Slow Cooker Chipotle Bean Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthy Slow Cooker Chipotle Bean Chili
Calories Per Serving: 618 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder use more or less to your taste
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper use more or less to your taste
- kosher salt and black pepper
- 1 (6 ounce) can tomato paste
- 2 red peppers, seeded and chopped
- 3 carrots, chopped
- 3-4 cups low sodium vegetable broth
- 1 (28 ounce) can crushed fire roasted tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (14 ounce) can white beans, drained
- 1 (14 ounce) can pinto beans, drained
- 1 (14 ounce) can black beans, drained
- 1 (14 ounce) can kidney beans, drained
- yogurt, cheddar cheese, avocado, green onions, and cilantro, for serving
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- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
I make this all the time, LOVE IT.
Would it freeze okay? Haven’t tried that but I like the idea of having some in the freezer for busy days
So glad you have been enjoying this recipe!! Yes, you can totally freeze it:) Let me know if you have any other questions! xT
I see that you called for chipotle chili powder. Is that the same as chipotle chili pepper? Loved the recipe, will put in a little less spice next time.
You’ll want to use chipotle chili powder, sometimes it’s just labeled at chipotle powder at your local grocery store. It’s in the spice aisle:) So glad you enjoyed the recipe! xx
This recipe is tasty! I made just 2 small changes. One, I replaced the white beans with homemade “meat” crumbles I make out of 16 oz of super firm sprouted tofu and seasonings. And, two, I added 2 TBSP of brown sugar near the end of cooking to balance things out a bit. Also, I only used 1 tsp of the chipotle powder which made this plenty spicy for my family. I served the chili with homemade vegan crema and nacho cheezy sauce, avocado, green onions and cilantro. And, corn chips to scoop it all up with!
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:) Thanks for sharing your feedback! xT
This chili is perfect on a cold winter day. I loved the spicy aspect but when I make it again I’ll tone it down a bit to appeal to the masses. I appreciated that it’s vegan, too. Thank you!
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
My husband made this last night and it was fabulous!! He has just started making dinner and he was able to follow your recipe easily. Thank you!!
Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Delightful! Made as is but will reduce spiciness next time by reducing chili and cayenne. Healthy, filling and delicious
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This recipe is so flavorful and easy to make! My husband, who isn’t a bean or chili fan, constantly asks me to make this. It is also a perfect week night meal that leaves room for leftovers. Another hit in our household.
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
Full of flavor and super easy! Served with sour cream, avocado, cheese and tortilla chips for an easy dinner
Thanks so much for making this recipe! So glad to hear it was enjoyed! xT
Tieghan, I will never make another chili recipe again! My boyfriend and I made this today and halved the recipe with the same amount of spice required for the full recipe (we LOVE heat!) and to say it was delicious is an understatement. I haven’t found a chili recipe that I genuinely loved until now. We agreed we will be making this again and again- it was perfect.
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I love this chili! Love the cinnamon. We added a teaspoon of red pepper flakes for extra heat. And that bread…OMG! So easy and so delicious! We were skeptical about using a “good” beer so used a Bud Light. Worked great!
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
I made this last night and it was an awesome vegetarian chili, great for the cold weather. It was nice to have some veggie before we pig out for the Holidays. Great recipe! Will definitely make again!
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
I made this last week and added some beyond meat- it worked perfectly and the chili smelled and tasted delicious!!
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Hi, I’d like to incorporate some ground turkey, how would I do so on the slow cooker method? Thank you.
I would sauté the ground turkey and then add it to the pot at the end. Please let me know if you have any other questions, I hope this turns out delish! xT
This recipe is fantastic! I’ve made a bunch of vegetarian chilis and this one wins. I love the cinnamon addition. Didn’t have the chipotle chili powder so just added a bit more of the regular chili powder. Also didn’t have an onion so I used up my shallots. Topped with avocado and pepper Jack cheese!
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
I’m looking forward to making this recipe, as it looks fantastic and is getting spectacular reviews. I too, am interested in adding to the mix 1 lb of ground turkey. In answering someone else’s question above about this, you recommended adding the turkey to the pot near the end; I’m curious as to why it should not be added earlier – was thinking an earlier add could enable it to absorb more flavors.
If you want to add ground turkey, I would add that in step 1, I think that would work best for you:) Let me know if you have any other questions! xx