The easiest 4-bean vegan chili slow cooker recipe (or Instant Pot/ Stove). It’s packed with nutrients, bold flavors, and only inexpensive, basic pantry ingredients!


– 1 small yellow or red onion diced – 2 garlic cloves minced – 1 small green or red bell pepper diced – 1 small zucchini grated – 1 (15-oz) can of diced tomatoes – 2 (15-oz) cans of black beans drained – 1 (15-oz) can of pinto beans drained – 1 (15-oz) can of kidney beans drained – 1 (15-oz) can of garbanzo beans drained – ½ C of frozen corn kennels – 3 Tbsp of cumin – 1 tsp of chili powder – 1 (6-oz) can of tomato paste – ½ C of water – Salt, to taste


– 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 have an Instant Pot, you can throw everything in there and cook on high pressure for 5 minutes with a quick release.

Quick Tips:

Cut veggies evenly: So they cook evenly. – For a creamier consistency: You can either use an immersion blender directly in the crockpot or transfer a small amount of the beans to a blender to blend until creamy, then mix back into the chili. – Adjust the amount of liquid: Add more water (or vegetable broth) based on how ‘soupy’ you’d prefer the vegan chili slow cooker recipe.