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I couldn’t think of a heartier October dinner than 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 crockpot chili is a hearty, healthy, and cozy vegetarian meal (or vegan chili, 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 and a dollop of sour cream. 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.
This post was originally published on October 8, 2020
This is one of my favorite meals ever!! This and the tortellini soup! Also loved the wild rice and butter roasted mushroom soup! This is a GREAT post!! Love it!
One question, I’m still obsessed with the nectarine and blackberry flat bread; is there a fall flatbread you’d suggest? I’m a vegetarian, so if you can think of a must try, I’d love it! Happy Halloween weekend!
Hey Kerry,
I am so glad you have been enjoying these recipes, I will definitely add this to my list of things to make! Please let me know if you have any other questions! xTieghan
Another incredible and quick recipe. The whole family loves it
Thank you so much Claire! I am really glad you enjoyed this one! xTieghan
Looking forward to trying this! I’ve been making a vegetarian version of your healthy turkey chili by replacing the ground turkey with all of the beans in this recipe! It is a favorite in our home. I might just add the apple butter from that recipe too!
Thank you so much Courtney! xTieghan
Hi Tiehgan!
Going to try and make this for football Sunday this weekend, I’m and vegetarian cooking for meat-eaters. I’m wondering if I could use a meat-free faux meat option like jackfruit or meatless crumbles (like ground beef texture) and if I add this do I need to alter any of the measurements? Thanks! Can’t wait to try it!
Hey Audrey,
That would be totally fine to do, I would keep everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Cinnamon in chili is not weird, I don’t think I’ve ever made a chili without it! Maybe that just makes me weird though :/
Hi Sarah! Yes, it tastes amazing in it! Thank you! xTieghan
Hi Tieghan! I am planning on making this for dinner tomorrow night! I was wondering if chicken or beef broth would work for this recipe instead of vegetable broth? Thanks in advance, can’t wait to see how it turns out!! ?
Hey Jenna,
I would use chicken broth! I hope you love the recipe, please let me know if you have any other questions! xTieghan
We love your blog and so many of your recipes! We made this for dinner and double checked to make sure we were reading the recipe right and didn’t get the measurements wrong. We followed everything and we couldn’t eat it! The flavors were overpowering and it was too hot for us to handle (and we do like spice). We ended up freezing it in small freezer bags to use as a chili “concentrate” to add to future chili’s! What could have gone wrong? So many great reviews!
Hey Shaina,
So sorry you did not enjoy the recipe! My only guess is your measurements were off, I know you said you double checked….otherwise maybe the flavors just weren’t for you:) Please let me know if you have any other questions! xTieghan
So full of flavor! A little sweeter than we expected, but we would not increase the spice at all. I don’t even think my husband added any hot sauce….and he literally puts hot sauce on everything. Very tasty and different than other chilis I’ve had!
Amazing! I am really glad this turned out so well for the both of you, Sean! Thank you! xTieghan
I had to come back and let you know we tried this recipe last weekend. I am a vegetarian, but my husband is a meat lover. My parents were here as well, and my dad is a meat lover and NO ONE but me was excited to try this chili, which had me so annoyed because everyone was making comments of what they were going to make themselves, “Oh I will just have a sandwich…. but I will try the chili.” I was mad I had made this giant pot of chili for basically just me. Well, my dad and husband both commented on how good it was and my husband even had leftovers another evening and said, “This is really good, and I would eat it if you made it again.” Just wanted to let you know it was a total winner amongst skeptics!
Hi Cassie! I am really glad this ended up being such a hit for you all! Thank you for trying it!! xTieghan
Loved this! I have been looking for a few solid crockpot “goto” recipes. This one made the list. I have two quarts ready to drop off to my nieces at college tomorrow. They will love too!
Love that! I am really glad this turned out so well for you, Kirsten! xTieghan
My slow cooker is 3qts.
How should I adjust this recipe?
Hey Lauren,
I would cut this recipe in half. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I am making this tonight and just realized I’m out of carrots :/ . Will the chili be ok if I omit them? Thanks!
Hi! I’m making this tonight and just realized I don’t have any carrots :/ . Will the chili turn out ok if I omit them? Thanks!
Hey Sarah,
Yes it will be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this chiptole chili! I made it this weekend and will make this my go-to chili recipte!
Thanks for sharing!
Beckie
Thank you Beckie! I am really glad this turned out so well for you! xTieghan
Another winner Tieghan! I love so much about the recipe: vegan, spicy but not crazy, the way the house smells when it’s cooking, the fact that you provide slow cooker, Instant Pot and stovetop options–and mostly–that my picky eaters who don’t care for spicy loved it! I didn’t do the fiery tomatoes or chipotle chili powder which would have been divine. Recipes like this make me love Fall!
I am so happy you loved this one, Alja! Thank you so much for trying it! xTieghan