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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:Â
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.
Made this for dinner tonight. So good! Also made the beer bread, which is to die for. I’ve been trying lots of your yummy recipes lately. My family has started asking, “Is this a Tieghan recipe?”
Hey Kim,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
This chili is absolutely delicious but….it’s way too spicy. I’m someone who likes spicy food. I’m not sure which spice it is that makes this so spicy, but it definitely could use less of what it is. It’s hard to taste everything else because of the spice! Please let me know which spice to tone down to make it less hot.
Hey Camille,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! So sorry about the spice!! xxTieghan
I’ve made this 3 times in the last couple years. Never disappoints! And I can freeze extra to have at another time! Recommend for a cozy winter night 🙂
Hey Blake,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
My husband and I loved this! We will definitely be making it again. Thanks for sharing.
Hey Courtney,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
The only nutrition listed is 86 calories. Is there a place where more info is available– carbs, fiber, protein, etc.? Thanks.
Hi Ellen,
Sorry, I only have the estimated calorie count available at this time. Please let me know if you have any other questions! xTieghan
One of my intentions is to add more vegetarian based meals into my rotation. This has made the cut. Full of flavor plus veggies and beans. I’m looking forward to trying more of your Veggie based recipes.
Hi Jamie,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Hi, I love your vegetarian recipes but Worcestershire sauce is not vegetarian at all… what can be substituted for a vegetarian version of this recipe? Thanks
Hi Elaine,
You can use a vegan Worcestershire sauce or even soy sauce would work here. I hope you love the recipe, please let me know if you give it a try! xTieghan
If I want to make this with dried beans, how much would you recommend I use?
Hey Aubrey,
I would use about 1/2 cup of dried beans. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am making this tonight! SO excited. You mention in the blog using actual “chipotle chili peppers” but there is no mention of that in the actual recipe??? Can you advise?
Hey Jaime,
That flavor comes from the chipotle chili powder. I hope you love the recipe, please let me know if you give it a try! xTieghan
This is really good. I will definitely make it again. I cooked mine in the instapot and added some meat.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Could I add meat to this chili ?
Definitely! 🙂 xTieghan
I forgot to mention that I made it on the stovetop!
Wow, this was some of the best chili I’ve ever made! Spicy, but not overly, and consistency, with maybe a cup of added broth in addition to the two called for, was perfect.
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
Made this tonight and it was delicious! Do you think it would freeze well?
Hi there! Yes, this would freeze just fine 🙂 xTieghan
Delicious! I made it on the stove top…I didn’t have chipotle chili powder so I used canned chipotle chili in adobo sauce. I will definitely be making this on repeat! So glad I saw it in your posts this week…perfect for this chilly weather we are now in.
Hi Lesli! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
The best chili I’ve ever made, even witbout meat!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan