When the cooler weather hits, what’s better than a big, cozy bowl of chili? This all bean chili recipe is my absolute go-to for a weeknight that needs a little warmth and zero fuss. It’s packed with protein and flavor, and honestly, you won’t even miss the meat. All you need is your trusty crockpot. Just toss everything in, let it work its magic, and you’ll come home to a meal that’s so, so comforting. Perfect for busy folks who want a hearty veggie slow cooker meal waiting for them.
Choosing the Right Beans for Your Chili
The beauty of a chili with no meat recipe is that the beans are the star. They bring texture, heartiness, and loads of protein to the party. I love using a trio for the best mix of flavors and feels. Kidney beans are that classic chili bean, holding their shape beautifully and giving you that sturdy bite. Black beans add a creamier texture and a slightly sweet, earthy note. And pinto beans? They get nice and soft, helping to thicken the chili naturally as they cook. Using a combination really makes the dish sing. But the best part? This bean chili crockpot method is so forgiving. Don’t have one kind? Swap it for another you have in the pantry. It’s all about making it work for you.
Variations & Substitutions for Your Chili
One of my favorite things about this chili recipe crockpot creation is how easily you can make it your own. Not a fan of spicy? Leave out the chili powder or use a mild version. Love the heat? A diced jalapeño or a pinch of cayenne will kick it right up. For a deeper, smoky flavor without any meat, a tablespoon of smoked paprika is an absolute game-changer. If you want to sneak in more veggies, diced zucchini, bell peppers, or even some sweet corn are wonderful additions. And if you’re out of tomato sauce, a can of crushed tomatoes will work just fine. This easy bean chili recipe is your canvas—paint it with the flavors you love most.
Serving Suggestions for Chili Lovers
Now for the fun part: building the perfect bowl. A ladleful of this steaming hot vegetarian three-bean chili is just the beginning. I love to set up a little topping bar so everyone can customize their meal. A dollop of tangy sour cream or Greek yogurt cools everything down. A generous sprinkle of sharp cheddar cheese is a must. Diced red onion or thinly sliced green onions add a fresh, crunchy bite. And don’t forget a handful of crispy tortilla strips or a side of warm cornbread for dipping. So good.
Storage & Reheating Tips for Leftover Chili
Honestly, this no meat chili recipe crockpot meal might even be better the next day after the flavors have had more time to mingle. To store it, let the chili cool completely before popping it into an airtight container. It’ll keep in the fridge for up to 4 days. For longer storage, it freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. The best way to reheat is gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water or vegetable broth if it has thickened up too much. A quick zap in the microwave works too, just cover it and stir halfway through.
Frequently Asked Questions About Chili
Can I make this bean chili recipe on the stove instead? Absolutely! Just sauté your onions and garlic in a large pot first, then add the rest of the ingredients. Bring it to a boil, then reduce the heat and let it simmer for at least 30 minutes to let the flavors develop.
Is this chili recipe crockpot method okay for all-day cooking? It sure is. That’s the magic of a crockpot. Cooking on low for 7-8 hours is ideal, but if you’re in a hurry, the high setting for 4-5 hours will also work perfectly.
How can I make my all bean chili thicker? If you prefer a thicker chili, try mashing a small portion of the beans with a fork before stirring them in, or let the chili simmer uncovered on the high setting for the last 30 minutes to reduce and thicken.
This vegetarian three-bean chili is the ultimate hug in a bowl, proving that a meatless meal can be every bit as satisfying and delicious as its traditional counterpart.
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Vegetarian Three-Bean Chili That’s Hearty and Delicious
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Vegetarian Three-Bean Chili is hearty, smoky, and packed with protein and fiber—without any meat! It’s the perfect one-pot comfort food for cold nights or easy meal prep.
Ingredients
▢ 1 tbsp olive oil
▢ 1 medium yellow onion, chopped
▢ 3 cloves garlic, minced
▢ 1 red bell pepper, diced
▢ 1 green bell pepper, diced
▢ 1 zucchini, diced
▢ 1 can (15 oz) black beans, drained and rinsed
▢ 1 can (15 oz) kidney beans, drained and rinsed
▢ 1 can (15 oz) pinto beans, drained and rinsed
▢ 1 can (15 oz) diced tomatoes
▢ 1 can (6 oz) tomato paste
▢ 2 cups vegetable broth
▢ 1 tbsp chili powder
▢ 2 tsp ground cumin
▢ 1 tsp smoked paprika
▢ 1/2 tsp dried oregano
▢ 1/4 tsp cayenne pepper (optional)
▢ Salt and black pepper, to taste
▢ Juice of 1 lime
▢ Fresh cilantro, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes, until softened.
2. Add garlic, bell peppers, and zucchini. Sauté for 5–6 minutes until tender.
3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook 1 minute.
4. Add the black beans, kidney beans, pinto beans, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.
5. Bring to a simmer. Reduce heat to low, cover, and let cook for 25–30 minutes, stirring occasionally.
6. Remove from heat and stir in lime juice.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro and optional toppings like avocado, shredded cheese, or tortilla chips.
Notes
This chili stores beautifully—refrigerate up to 5 days or freeze for up to 3 months.
Add corn kernels or sweet potatoes for a twist.
Want extra heat? Add a chopped chipotle pepper in adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
