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    Home » Entrees

    Slow Cooker 3-Bean Vegetarian Chili Recipe

    Published: Sep 21, 2015 · Modified: May 18, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 30 Comments

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    It doesn't get any easier than this 3-bean vegetarian slow cooker chili. Just throw in the ingredients you'll be rewarded with a healthy meal by dinnertime.
    Slow Cooker 3-Bean Vegetarian Chili...Perfect for Meatless Monday! 256 calories and 6 Weight Watchers PP | cookincanuck.com #recipe

    Slow Cooker 3-Bean Vegetarian Chili...Perfect for Meatless Monday! 256 calories and 6 Weight Watchers PP | cookincanuck.com #recipe

    When you marry into a family, there are certain expectations placed upon you. For me, it was learning to make my mother-in-law's crockpot applesauce and coveted zucchini bread. Believe me, I'm not complaining. It could have been something like making a quilt for every first born, which would have resulted in rapid expulsion from the family. I can't knit, sew or quilt to save my life!

    The thing is, I had never used a slow cooker in my life. My family didn't own one when I was growing up, and I was certain I was going to light the house on fire by leaving a cooking device plugged in and turned on when I wasn't at home. I mean - come one - that's one of the first things they teach when you're learning to cook. Don't leave hot things unattended and don't slice off your fingers with the chef's knife. But it was time to step up to the plate or find a different dugout. So, I dove into the world of slow cooking.

    Slow Cooker 3-Bean Vegetarian Chili...Perfect for Meatless Monday! 256 calories and 6 Weight Watchers PP | cookincanuck.com #recipe

    I started with the applesauce (you have to make it!), then eventually moved on to two of our favorites, Slow Cooker Vegetable Curry and Slow Cooker Hoisin Chicken. There's something about putting everything into the crockpot in the morning, knowing that you don't have to touch it until dinnertime, when you'll serve up a meal that convinces your family that you've been slaving all day. Long live the slow cooker!

    Slow Cooker 3-Bean Vegetarian Chili...Perfect for Meatless Monday! 256 calories and 6 Weight Watchers PP | cookincanuck.com #recipe

    As soon as autumn hits, we become rabid fans of chili, whether it's a vegetarian 3-bean version like this one, our classic smoky turkey chili or a lightened-up white chicken chili. If it has the word "chili" in it, we're game. This version is fantastic for Meatless Monday. If you'd like to make it vegan, just skip the step of garnishing the chili with cheese.

    Other healthy vegetarian dinner recipes:

    Vegetarian Dinner Recipes | cookincanuck.com
    Cookin' Canuck's Arugula Salad with Roasted Tomatoes & Pasta {Vegan}
    Cookin' Canuck's Barley Stew with Caramelized Onions, White Beans & Spinach {Vegan}
    A Spicy Perspective's Korean Bibimbap
    Reluctant Entertainer's Spicy Carrot Garbanzo Tagine
    Gourmandelle's Eggplant Dhal

    Slow Cooker 3-Bean Vegetarian Chili Recipe

    It doesn't get any easier than this 3-bean vegetarian chili. Just throw everything into the slow cooker and you'll be rewarded with a healthy meal by dinner time.
    5 from 3 votes
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    Course: Entrees
    Cuisine: American
    Keyword: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 8 Servings
    Calories: 261kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 medium onion chopped
    • 3 garlic cloves minced
    • 1 tablespoon tomato paste
    • 3 tablespoons chili powder
    • 1 tablespoon unsweetened cocoa powder
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon ground oregano
    • 1 teaspoon salt
    • 1 chipotle pepper seeded & minced
    • 2 teaspoons adobo sauce from chipotle can
    • 1 28 ounce can petite diced tomatoes
    • 2 14 ounce cans each black beans, drained & rinsed
    • 1 14 ounce can red kidney beans, drained & rinsed
    • 1 14 ounce can pinto beans, drained & rinsed
    • 1 ¾ cups vegetable broth
    • 1 ½ cup frozen corn kernels
    • 2 teaspoon fresh lime juice

    For Serving:

    • minced cilantro
    • grated cheddar cheese (omit for vegan)
    Prevent your screen from going dark

    Instructions

    • Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.
    • Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
    • Serve with cilantro and grated cheddar cheese.

    Notes

    Weight Watchers Points: 6 (Points+), 4 (Old Points)

    Nutrition

    Serving: 1Cup | Calories: 261kcal | Carbohydrates: 50g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 2190mg | Potassium: 1046mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 143mg | Iron: 6.4mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.


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      Reader Interactions

      Comments

      1. Richard Allison

        November 02, 2019 at 4:29 pm

        Has something happened in the measurements? Salt, cumin and oregano used to be teaspoons and now say tablespoons. I'm guessing that the original was correct, but anyone trying the new recipe might be in for a surprise.

        Reply
        • Dara

          November 05, 2019 at 7:12 pm

          Thank you for catching that! I recently switched to different recipe cards and something most have been lost in the translation. Fixed now!

          Reply
      2. Jess

        October 31, 2019 at 9:57 am

        5 stars
        This is my go-to chili recipe! Love it!

        Reply
        • Dara

          October 31, 2019 at 5:19 pm

          That's so great to hear, Jess!

          Reply
      3. Marie

        February 11, 2017 at 5:22 pm

        I've made this recipe several times now (minus the adobo sauce) and it gets great reviews from meat lovers and vegetarians alike. It has a real depth of flavor unlike a lot of chili recipes. This one is a keeper. Thanks!

        Reply
      4. Ruxandra @gourmandelle

        August 09, 2016 at 7:23 am

        Can you believe that I have a Slow Cooker and have never used it so far? Never!. It was a gift from a friend, Anyway, your recipe made me open the box and use it for the first time! It turned out AMAZING! Thank you!

        Also, thanks for recommending my Eggplant Dhal recipe! 🙂

        Reply
      5. Jessica

        April 14, 2016 at 10:29 am

        I don't like adobo sauce so much (too smokey for me) can I just leave it out? Seems like maybe I would want to up the other spices a bit? Any suggestions? Otherwise it looks great and I'd love to try it!

        Reply
      6. Sarah Walker Caron (Sarah's Cucina Bella)

        September 24, 2015 at 5:13 am

        I owned a slow cooker in college and then not again for a long time -- but as an adult, I really appreciate recipes like this where you just toss the ingredients in and come home to a perfect dinner just waiting for you. And I love, love, love chili. Is this a spicy one? Love the flavors of chipotle peppers in adobo, but want to be sure it won't drive my kids batty with spice.

        Reply
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