Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
Servings: 8
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.
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.
Best vegetarian chili I’ve ever made!
I made this chili tonight on my stovetop and it was the best chili I ever made. Really delicious. Thanks so much for sharing the recipe.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
Your recipes always look so appealing! I can’t wait to try your chili.
This recipe is great. I added some ground turkey and it turned out delicious.
Yum! Sounds delish. So glad you enjoyed it. xTieghan
Could I sub coconut aminos for the worcheshire sauce?
Hi Julie! I haven’t tried the recipe with coconut aminos before, but I’m sure that should work just fine! xTieghan
Why did it take me so long to find this recipe?! After many many disappointing instant pot veggie chili’s this one is a winner by far. I did end up with too much liquid but gosh that is some tasty liquid! Never disappointed by your food Tieghan!
Hey Jess,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Very good but veryyy spicy.
Hey Becca,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! Sorry about the heat! xTieghan
Hi Tieghan,
Hoping to make this soon because it looks delicious. But was wondering if the recipe is gluten free? Thanks!
Hey Kevin,
Yes, this recipe is gluten free. I hope you love the chili, please let me know if you give it a try! xTieghan
Hi! I absolutely love HBH and am about to make this chili for the second time. I was curious if I was to add a meat, which one to use? Would ground beef work or would something else be better?
Hey Abby,
I am so glad you have been enjoying this recipe! I think ground beef would work well here! xTieghan
Can this be frozen after making? How long can I safely store in refrigerator? Wanting to make batches to take to my University kids. Thanks
Hi there! Yes, it can definitely be frozen. I would say it’s good for up to about a month or so. Then when you want to reheat/thaw I would just make it on the stove 🙂 xTieghan
Greet8bgs from the UK IN lockdown (3) the chilli looks amazing. I am not vegetarian or vegan but we eat plant based foods 3 or 4 days a week. The photo shoots look fabulous. Was the chilli you feature on your blog cooked in the instant pot or slow cooker? I am interested to know your personal opinion of which method works the best regardless of time etc., thanks. Stay safe…
Hey Nina,
If you have time, I really love using the slow cooker, but the instant pot is also great. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My new favorite chili recipe!! So easy and delicious. Highly recommend!
Hey Jacqueline,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Thank you for this recipe! I always do a quick search on HBH for a recipe idea in mind and never fails to find one here. I omitted the chipotle chili powder and reduced chili powder for our heat tolerance, and it worked perfectly. Used the slow cooker and it was great. If you want to squeeze in a few more servings, we added one extra can of beans and tomatoes and the full amount of broth called for 🙂
Hey there,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
We love a spicy dish, but this was too spicy even for us.
So sorry about that Beth! xTieghan
This is as delicious as it looks! I added ground beef (swapped for one of the beans) for my meat-eaters. I froze half and it was just as good 3 weeks later. Yum!
Hey Cynthia,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
This is so good! And I am not a chili person, I just made this because my husband wanted it. I devoured it. Will be in regular dinner rotation now.
Instant pot folks, next time I’ll sauté on the stove and transfer to the IP because I got the burn notice (3 times! I let it go.).
Hey Jaime,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Delicious!! Have made it twice, second time I added one can or corn, and it was a great idea. Made it different/we liked the sweet contrast with the bit of spice but I wouldn’t say it made it better! Just different. (And your beer bread recipe is perfect!)
Hi Carmen,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Making this chili now and have a question. In the ingredient list, it calls for 1 6 oz can of tomato paste. In the crockpot instructions in section 1, it says to add the tomato paste in with the onions, herbs, peppers, and carrots. Then in section 2 it also says to add tomato paste. Do I need more than 6oz. of tomato paste?
Hi Cynthia, That was just a typo. Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious! Used pinto beans, black beans and chickpeas because I had two cans of chickpeas on hand. Will make again for sure!
Hey Liz,
I am so glad this recipe was enjoyed, thanks a lot for making it! Have a great weekend! xTieghan