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I couldn’t think of a heartier October dinner than 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 crockpot chili is a hearty, healthy, and cozy vegetarian meal (or vegan chili, 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 and a dollop of sour cream. 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
Ingredients
- 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
Instructions
Slow Cooker
- 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.
Instant Pot
- 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.
Stove-Top
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Have you added any meat to this recipe as well? I read your beef chili recipe which also sounds great, but my husband loves beans and meat.
Hey Amanda,
I think ground turkey or beef would be great here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is hands down the best chili I’ve ever made at home!! Everyone loved it. I used a heaping 1/2 tsp of cayenne pepper in my batch and it was just spicy enough to get your nose running a little bit lol but not too overpowering where you can’t even taste the flavor. I made it on the stovetop and was quick and easy to prep, and then you just let it sit for a while to let the flavors really set in. LOVED IT!
Hey Alexia,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I made this in my slow cooker, which I rarely ever use, instead of on the stovetop, and it was delicious! Very spicy, almost hot, but that’s the way like chili.
Hey Helen,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
This was pretty good! A little spicy for my liking- but we still enjoyed it!
P.s- one of your beer bread links takes you to stuffing!
Hey Laura,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Wondering what the exact serving size is?
Hey Melissa,
About a cup or so! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
I’ve made this multiple times for myself and family. They ask for it all the time now! Fool proof recipe. I’ve never liked chili before until this recipe. I’m making it again tonight.
Hey Snezhana,
I am so glad you have enjoyed this recipe, thanks so much for trying it! Happy New Year! xTieghan
This chili ? is insane!!! good. i used small can of chipotle peppers instead of powder, but don’t miss out on this delicious goodness to start you year out right!!
Hey Valerie,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
This chili is A-M-A-Z-I-N-G!!! It’s beyond flavorful! I add lean ground turkey for extra protein but this is the BEST and MOST flavorful chili my husband and I have ever had! It’s a go to on a cold Sunday afternoon! Thank you so much Tieghan! It could definitely win a chili cook off!
Hey Dana,
Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan
I love all your recipes! I am going to try this this week 🙂 Do you think it will fit in a 4.5qt crockpot?
Hey Sarah,
I think it should fit, if not just cut back on your liquids. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I can’t wait to try this, made your taco soup a few weeks ago and loved the addition of the chipotle and adobe sauce, I would love to incorporate those in this chili, would you recommend any substitutes for spices if I were to add those?
Hey Kathleen,
I would just add that right in:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe and loved the flavors and how substantial it felt even without neat! Unfortunately, like some other reviewers, this was just too spicy for us (even though I omitted the cayenne). That being said I will make again for sure and adjust the amount of chili powder to suit our personal taste.
This was the first of a few of your recipes I have made and I will be back for more!
Hi Shannon! I am really glad you liked this! I am sorry it was a bit too spicy for you.. I hope it turns out better next time with less chili powder! xTieghan
I wanted to make it for kids without the spice and then add in the flavor at the end for the adults. Could you add the spice at the end? I want to avoid making 2 batches, of possible!
Hey Anna,
Sure that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last and it was so hearty and good. It will replace my chili recipe and go into a regular rotation. I did add meat to this and made a few minor tweaks to as a result.
Thanks for sharing this receipe.
Thank you K! I am really glad this recipe turned out so well for you! xTieghan
wow! SO much flavor. Absolutely love how this recipe turned out.
Thank you so much Amelia! I am really glad you enjoyed this one! xTieghan
When the recipe called for oregano and I remember questioning that added spice. This chili was spicy BUT it felt very Italian with the tomato paste and oregano. My taste buds were confused. I tried the bread as well but I somehow messed up this super easy recipe. I’m glad I tried it but not sure I would make again.
Hi Lauren! I am sorry this did not turn out as expected for you! If there is anything I can help with, please let me know! I will leave some links to other chili recipes if you would like to try something different! xTieghan
https://www.halfbakedharvest.com/healthy-slow-cooker-turkey-and-white-bean-chili/
https://www.halfbakedharvest.com/big-time-jalapeno-lime-black-bean-texas-chili/
https://www.halfbakedharvest.com/crockpot-beef-chili/