Thick, smoky, and totally satisfying — this Crockpot Three-Bean Vegan Chili packs beans, tomatoes, and warm spices into a bowl that hits all the cozy notes. Squeeze lime, crumble tortilla chips, and call it dinner.
I’ll walk you through the full recipe (crockpot and Instant Pot notes), equipment, serving size, calories, storage tips, and a few of my favorite tweaks. This one’s set-and-forget friendly, so you can do life while dinner simmers. Sound good? Let’s go.
Why you’ll make this again and again
I love chili because it stretches pantry staples into something that feeds a crowd and still tastes like effort. This crockpot version turns three cans of beans + canned tomatoes into a deeply flavored chili with very little babysitting. Bold fact: this recipe stays vegan, full of protein, and still feels indulgent.
Ever wondered why slow-cooked chili tastes better the next day? The flavors marry and mellow. That’s literally why we make extra.
Recipe at a glance (quick facts)
- Title: Crockpot Three-Bean Vegan Chili
- Prep time: 10 minutes
- Cook time: 3 hours on LOW in crockpot (or see Instant Pot option)
- Total time: 3 hours 10 minutes
- Serves: 6–8 people (generous bowls)
- Estimated calories per serving: ~245 kcal (if 6 servings) — see full breakdown below.
Ingredients (as provided — ready to dump in)
- 1 (15-oz) can red kidney beans, drained & rinsed
- 1 (15-oz) can pinto beans, drained & rinsed
- 1 (15-oz) can white beans, drained & rinsed
- 28 oz crushed tomatoes
- 10 oz diced tomatoes with green chiles
- 1/2 cup onion, diced
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- 2 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp salt
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- (Optional Instant Pot only): 1 tbsp oil + 3/4 cup water
Bold tip: Use low-sodium canned goods if you want tighter control over salt.
Equipment (keeps it simple)
- Crockpot / slow cooker (4–6 quart) — main method
- Instant Pot or pressure cooker (optional) — for speed
- Cutting board & knife
- Can opener and measuring spoons/cups
- Stirring spoon and ladle
- Optional: skillet for sautéing aromatics (if you like extra depth)
FYI: You don’t need a fancy slow cooker. A basic 4–6 quart unit gets the job done every time. 🙂
Step-by-step: Crockpot method (the chill, set-and-forget way)
- Prep: Drain and rinse the three cans of beans. Dice the onion and bell pepper. Mince the garlic.
- Assemble: Add all ingredients to the crockpot — beans, crushed tomatoes, diced tomatoes with chiles, onion, bell pepper, corn, garlic, and the spices. Give a good stir so spices distribute.
- Cook: Cover and set on LOW for 3 hours. If you need it sooner, use HIGH for 1.5–2 hours, stirring once halfway.
- Finish: Taste and adjust salt, pepper, or chili powder. If you want a thicker chili, mash a cup of beans against the side of the pot and stir. Serve with your favorite toppings.
Question: Want that deeper flavor? Sauté the onion and garlic in a pan first, then add to the crockpot — I do this when I feel fancy (or when dinner guests might judge me).
Instant Pot option (for the impatient or busy weeknights)
- Sauté (optional): Turn the Instant Pot to Sauté, add 1 tbsp oil, and soften the onion and bell pepper for 3–4 minutes. Add garlic and cook 30 seconds.
- Add everything: Pour in beans, crushed tomatoes, diced tomatoes with chiles, corn, spices, and 3/4 cup water. Stir.
- Pressure Cook: Seal and set to Manual / High Pressure for 10 minutes. Allow 10 minutes natural release, then quick release any remaining pressure.
- Finish: Taste and adjust seasoning. Thicken by mashing some beans or simmering on Sauté for a minute.
Bold note: The Instant Pot speeds things up, but the crockpot gives that “slow-kissed” flavor. IMO, both are winners.
Best Vegan Appetizers — Game Day & Party Specials
Serving suggestions & toppings (make it yours)
- Toppings: Sliced avocado, cilantro, lime wedges, chopped green onions, crushed tortilla chips, or a spoonful of vegan sour cream.
- Sides: Cornbread, steamed rice, warm tortillas, or a crunchy salad.
- Meal idea: Spoon chili over baked sweet potatoes for meal-prep magic.
Pro tip: Add a squeeze of lime just before eating — the acid brightens everything.
Nutrition & calories (estimated)
I ran the numbers from the ingredient list and estimated common calorie values:
- Total pot calories: ~1,460 kcal (beans, tomatoes, corn, onion, spices)
- Per serving:
- If 6 servings: ~244 kcal per serving
- If 8 servings: ~183 kcal per serving
These figures exclude any oil used for sautéing and don’t count toppings like avocado or chips. Add calories for those extras. If you use 1 tbsp oil for Instant Pot sautéing, add ~120 kcal to the total.
Bold takeaway: This chili gives you plant protein and fiber from beans while staying relatively low in calories per serving.
Storage & make-ahead (very practical)
- Fridge: Transfer cooled chili to airtight containers. Store up to 4 days.
- Freezer: Freeze in portions for 2–3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of water if it thickened.
Life hack: Freeze single portions in freezer-safe jars. Grab a jar, reheat, and eat — weeknight dinner solved.
Variations & upgrades (fun, not fiddly)
- Smoky chipotle boost: Add 1–2 chopped chipotle peppers in adobo for heat and depth.
- Meaty texture (vegan): Stir in crumbled tempeh or textured vegetable protein cooked in a little soy sauce.
- Roasted veg: Roast a poblano or two and blend into the pot for a smoky, layered flavor.
- Chunkier vs. smoother: Mash a cup of beans for thickness or blend 1–2 cups and stir back in for creaminess.
Troubleshooting (real kitchen, real fixes)
- Too soupy? Cook uncovered for 20–30 minutes to reduce liquid, or mash some beans.
- Too thick? Stir in broth or water 1/4 cup at a time until you hit your desired texture.
- Too bland? Add salt incrementally, a splash of lime, or a pinch of sugar to balance acidity.
- Too spicy? Serve with avocado, coconut yogurt, or a dollop of vegan sour cream to calm heat.
Compare: Crockpot chili vs. stovetop vs. Instant Pot
- Crockpot: Low effort, hands-off, flavors meld beautifully. Best for busy days.
- Stovetop: Faster control and immediate adjustments. Great for small batches and when you crave quick results.
- Instant Pot: Fast and deep flavor if you use a brief sauté step first. Great for weeknight speed.
Short verdict: Use the crockpot when you want ease and depth. Use the Instant Pot for speed without sacrificing much flavor. Stovetop gives you precise control when you actually want to stand there and stir.
Final thoughts (from my kitchen to yours)
This Crockpot Three-Bean Vegan Chili lives in my rotation because it requires little effort, stretches well, and pleases people across dietary lines. It freezes well, feeds a crowd, and adapts to whatever you have in the pantry. Want a cozy, budget-friendly dinner that still tastes like you cared? Make this chili.
So, are you setting the slow cooker now or what? Grab a big pot, toss the cans in, and let dinner do itself. If you try a tweak (chipotle, tempeh, roasted peppers), tell me — I love swapping notes. 😉
Crockpot Three-Bean Vegan Chili
Ingredients
Equipment
Method
- Prep: Drain and rinse the three cans of beans. Dice the onion and bell pepper. Mince the garlic.
- Assemble: Add all ingredients to the crockpot — beans, crushed tomatoes, diced tomatoes with chiles, onion, bell pepper, corn, garlic, and the spices. Give a good stir so spices distribute.
- Cook: Cover and set on LOW for 3 hours. If you need it sooner, use HIGH for 1.5–2 hours, stirring once halfway.
- Finish: Taste and adjust salt, pepper, or chili powder. If you want a thicker chili, mash a cup of beans against the side of the pot and stir. Serve with your favorite toppings.
- Question: Want that deeper flavor? Sauté the onion and garlic in a pan first, then add to the crockpot — I do this when I feel fancy (or when dinner guests might judge me).
- Instant Pot option (for the impatient or busy weeknights)
- Sauté (optional): Turn the Instant Pot to Sauté, add 1 tbsp oil, and soften the onion and bell pepper for 3–4 minutes. Add garlic and cook 30 seconds.
- Add everything: Pour in beans, crushed tomatoes, diced tomatoes with chiles, corn, spices, and 3/4 cup water. Stir.
- Pressure Cook: Seal and set to Manual / High Pressure for 10 minutes. Allow 10 minutes natural release, then quick release any remaining pressure.
- Finish: Taste and adjust seasoning. Thicken by mashing some beans or simmering on Sauté for a minute.
- Bold note: The Instant Pot speeds things up, but the crockpot gives that “slow-kissed” flavor. IMO, both are winners.
Notes
Bold takeaway: This chili gives you plant protein and fiber from beans while staying relatively low in calories per serving.