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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!

overhead photo of Healthy Slow Cooker Chipotle Bean Chili

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!

prep photo of Healthy Slow Cooker Chipotle Bean Chili cooking in the slow cooker

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!

photo of 5 ingredient beer bread

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.

overhead close up photo of Healthy Slow Cooker Chipotle Bean Chili

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.

overhead photo of Healthy Slow Cooker Chipotle Bean Chili

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!

overhead photo of Healthy Slow Cooker Chipotle Bean Chili with spoon in bowl

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

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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

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.
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Comments

  1. 5 stars
    This is amazing. I literally just made it…only 3 hours in cooking time but had to taste it. I am going to be pairing it with your slow cooker buffalo chicken tacos later in the day for the perfect Sunday football meal.

    1. Hey Katie,
      Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT

  2. I love this recipe! Blend of spices with the cinnamon is perfect. We like a little more heat so added a teaspoon chili flakes as a start. I wonder if there is a better suggestion ? Thank you !

    1. Hey Sarah,
      Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! You could also add some cayenne! xx

  3. I thought the cinnamon and carrots would be weird but I trusted the recipe and it turned out great! I added ground beef so I’m sure that did change the flavor some but we loved it. We served over baked potatoes.

    1. Hey Jess,
      Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

  4. I don’t enjoy cooking, i’m so glad I came across your page I’ve made many of your recipes, there easy to follow and the videos are very helpful. thank you so much.
    My second time making this chilli and it is absolutely delicious! the only thing I added was some ground turkey for extra protein. And the beer bread to go with it, so good!!

    1. Hey Polina,
      I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! Thanks so much for your kind message 🤍 xx

  5. 4 stars
    This chili was really tasty! The only reason for giving it a 4 star instead of 5 is because I made some modifications. I added a pound of ground chicken in place of the white beans. I baked the beer bread to go with it as well.

    1. Hey DeEtte,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  6. 5 stars
    All I can say is WOW! This might be one of the best things I’ve ever cooked. I did the stove top version. The only thing I omitted was the chipotle chili powder because I forgot to buy it, but it was still spicy enough (I have a pretty low spice tolerance lol) with just the regular chili powder. I made a plain baked potato on the side but you definitely don’t need anything additional. Thanks Tieghan for another winner to add to my weekly rotation!!!

    1. Hey Alexis,
      Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx

  7. 1 star
    Just to be completely honest this was not good! Too many spices! It was so spicy it was hard to eat. And I don’t mean just too hot I mean too many spices… felt like I was eating my spice cabinet! Most of her recipes are incredible but this one just missed the mark.

  8. 5 stars
    This was very tasty. I added 1lb of lean ground beef to mine, and added a little extra spice to make up for the added ingredient and it turned out delicious. The beer bread as a side was perfect for dipping 🙂

    1. Hey Katie,
      Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx

  9. 5 stars
    My fiance and I love chili and beans, so this recipe is perfect! The flavors are so good, I rarely even try another chili recipe because we love this one so much. Sometimes I’ll add a pound of ground turkey instead of the white beans, which works well and still tastes great!

    1. Hey Emily,
      Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx

    1. Hi Ali,
      I’ve never tested this recipe using dried beans, I would follow the package instructions for the beans and then add them according to the recipe! Please let me know if you have any other questions! xT

  10. 5 stars
    Made this for my son who is vegetarian. We both enjoyed it very much. It has a wonderful blend of flavors. He asked me to add walnuts to make it even healthier. Will definitely use this recipe over and over again.

    1. Hi Mary,
      Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂

  11. I am starting to lose track of how many times I’ve made this! We are trying to incorporate more vegetarian meals into the weekly dinner rotation and this is such a nutritious and wholesome one! I have to stop myself from making this too often! Soooo good!

    1. Hey Alissa,
      LOL thank you so much for making the recipe so often, I love to hear that your family has been enjoying the chili! xTieghan

  12. This is a super delicious recipe. We’ve made it 4 or 5 times now. We do cut the spices down by at least half, and this is coming from lovers of thai and Indian spice foods! (Two tablespoons of chipotle is crazy, and half a teaspoon of cayenne just pushes it too far past the edge for us…)

  13. 5 stars
    This is a delicious vegetarian chili recipe! I omitted the cayenne entirely and only put in a pinch of chipotle chili powder so the whole family would be willing to try it out. Husband and toddler approved! We topped ours with a healthy dose of red onion and cilantro, so delicious!

    1. Hey Lauren,
      Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan