Crockpot Four Bean Chili
This crockpot four bean chili is delicious, hearty, and is super easy to make! It's a delicious meatless spin on four bean chili.
This Vegan Crockpot Four Bean Chili Is:
- A quick and cheap meal for those cold winter nights
- Packed with plant-based protein
- Full of bold flavors
- Plant-based and vegan
- Truly a dump and serve meal
We are very excited to share yet another amazing, hands-off recipe to help you avoid those last-minute dinner prep worries. This Crockpot Four Bean Chili is the answer to your “Dinner’s ready” prayers! It’s packed with protein, veggies, and most importantly, all the flavor.
Crockpot/Slow cooker or Pressure Cooker
As many of us have, you might be wondering whether it is best to buy a crockpot or a pressure cooker. It’s a serious dilemma and we are happy to help you with the decision. The easiest answer is, it depends on your needs. They are both amazing pieces of equipment that can help you put a delicious and healthy dinner on the table without having to be hands-on in the kitchen but they do have one major difference.
A crockpot is a slow cooker so it does require some planning in advance. You’ll need to have decided what you’ll be eating for dinner with hours in advance but once you get it going, you can forget about it until it’s ready to be served. A pressure cooker gets you to the same place but way faster, you can whip up a stew or a soup, like this Crockpot Four Bean Chili, Coconut Curry Soup, Garlic Ginger Soup, Pasta, Bean & Tomato Soup in 5 minutes. Yes, 5 minutes. This obviously allows you to be more spontaneous and might be the better choice if you don’t have that planning itch inside you.
Make Now, Eat Later
The beauty of this Crockpot Four Bean Chili is that you can prepare a big batch on Sundays (or any day you’re up for batch cooking) and have it for the rest of your week. If you usually struggle with lack of time, then we couldn’t recommend this weekly step enough.
The Ingredients and Substitutes
- Onion - 1 small, diced (yellow or red)
- Garlic - 2 cloves, minced
- Bell Pepper - 1 small, diced (red or green)
- Zucchini - 1 small, grated
- Diced Tomatoes - 15 ounces (not drained)
- Black Beans - 30 ounces (drained and rinsed)
- Pinto Beans - 15 ounces (drained and rinsed)
- Kidney Beans - 15 ounces (drained and rinsed)
- Garbanzo Beans - 15 ounces (drained and rinsed)
- Corn Kernels - ½ cup (frozen)
- Cumin - 3 tablespoons
- Chili Powder - 1 teaspoon
- Tomato Paste - 6 ounces
- Water - ½ cup
- Salt - to taste
How to Make Vegan Crockpot Four Bean Chili
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Throw all the ingredients in a crockpot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).
- Alternatively, if you don't have a crockpot and you have an hour or so to watch the pot, you can saute the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.
- You can also make this vegan chili in an instant pot. Just throw all of the ingredients into your pressure cooker, seal and set it to manually cook at high pressure for about 10 minutes.
What to Serve with Vegan Chili?
When it comes to eating chili, there is often a divide between whether chili gets served with cornbread or cinnamon rolls. The Midwest is known for its unique cinnamon roll and chili combo, while other people believe that chili is best paired with cornbread. No matter which side you take, you can pair this vegan chili recipe with either and have very happy tastebuds!
You can also make a vegan chili bar and have out a variety of yummy vegan toppings for people to choose from. A few topping ideas include vegan cheese shreds, tortillas, hot sauce, and avocados!
Recipe Notes & Tips
- Chop up your veggies (onion and bell peppers) into similar size pieces so that they evenly cook.
- This vegan chili is delicious as leftovers and also freezes really well.
More Vegan Soup Recipes You'll Love
- Barley and Bean Soup
- Jackfruit Chicken Noodle Soup
- Veggie-Packed Potato Leek Soup
- Hearty Kale and Bean Soup
Photos by Alfonso Revilla
Crockpot Four Bean Chili
Equipment
- instant spot
Ingredients
- 1 small yellow or red onion, diced
- 2 garlic cloves, minced
- 1 small green or red bell pepper, diced
- 1 small zucchini, grated
- 15 ounces of diced tomatoes
- 30 ounces of black beans drained and rinsed
- 15 ounces of pinto beans drained and rinsed
- 15 ounces of kidney beans drained and rinsed
- 15 ounces of garbanzo beans drained and rinsed
- ½ cup of frozen corn kennels
- 3 Tablespoons of cumin
- 1 teaspoon of chili powder
- 6 ouces of tomato paste
- ½ cup of water
- Salt, to taste
Instructions
- Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).
- Alternatively, if you don't have a crock pot and you have an hour or so to watch the pot, you can saute the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.
Notes
- Chop up your veggies (onion and bell peppers) into similar size pieces so that they evenly cook.
- This vegan chili is delicious as leftovers and also freezes really well.
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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