Need a cozy, protein-packed chili that practically makes itself? Sweet—this Three-Bean Vegetarian Chili (crockpot recipe) delivers hearty, spicy comfort with almost zero drama. It tastes like dinner you actually planned for, even when you didn’t.

I make this one when I want a crowd-pleasing meal that feeds the family and keeps well for lunches. It uses pantry staples, plays nicely with toppings, and the crockpot option means I can do other things while it simmers away. Sounds good? Let’s go.

Quick facts (so you know what you’re getting)

Prep Time: 10 minutes
Cook Time: 55 minutes (stovetop) — 6–8 hours on low (crockpot)
Total Time: ~1 hour 5 minutes (stovetop) or 6–8 hours (slow cooker)
Course: Dinner / Lunch / Soup
Cuisine: Gluten-free, vegan-friendly, vegetarian (just skip dairy toppings)
Servings: 6 people
Calories: 264 kcal per serving (estimate)

Equipment (keep it simple)

Knife and cutting board
Large pot or Dutch oven (for stovetop)
Slow cooker / crockpot (if you want set-and-forget)
Wooden spoon / spatula
Can opener and measuring cups/spoons

FYI: You don’t need fancy gadgets — just a good pot and a patient crockpot.

Ingredients (exact — feeds 6)

2 tbsp olive oil (or oil of choice)
1 medium onion, diced (yellow or red)
2 medium carrots, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 (28-oz) can diced tomatoes (or 2 × 14.5-oz cans)
3 (15-oz) cans beans, drained and rinsed (any combo of kidney, pinto, black)
2 cups vegetable broth (or water)
1 cup frozen corn kernels
2 tsp lime juice

Optional toppings: avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeño, pickled red onion, shredded cheddar, lime wedges, tortilla chips

Step-by-step Instructions for Easy Three-Bean Vegetarian Chili (stovetop — quick version)

Heat oil in a large pot over medium-high heat. Add onion, carrots, and red pepper. Cook for about 10 minutes, stirring occasionally, until the onion looks translucent and the carrots soften.
Add garlic and spices (chili powder, cumin, smoked paprika, oregano, salt, pepper). Cook for 1 minute until the spices smell fragrant. Yes, that scent is the good part.
Stir in tomatoes, beans, broth, and corn. Bring the pot to a boil, then reduce the heat to low and simmer uncovered for at least 30 minutes. Let it thicken and the flavors mingle.
Finish with lime juice. Turn off the heat and stir in 2 tsp lime juice. Serve in bowls and add your favorite toppings.

Pro tip: Taste and adjust salt at the end. Acidic ingredients like lime bring out flavor, so add it last.

Crockpot Instructions (best for busy days)

Sauté first (optional but recommended): Heat oil in a skillet, cook onion, carrots, and bell pepper until soft (6–8 minutes). Add garlic and spices for the final minute. This step deepens flavor — worth the two extra minutes.
Transfer to crockpot: Put the sautéed mixture in the slow cooker. Add diced tomatoes, beans, broth, and corn. Stir to combine.
Cook low & slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The longer you cook, the better the flavors marry.
Finish: Stir in lime juice before serving and top as desired.

Why sauté first? Browning the veggies unlocks sweeter, nuttier flavors that the crockpot alone won’t quite achieve. IMO, it’s the difference between “fine” and “chef’s kiss.”

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Instant Pot option (pressure-cooker shortcut)

Set Instant Pot to Sauté. Add oil, cook onion, carrots, bell pepper until softened. Add garlic and spices for 1 minute.
Add tomatoes, beans, broth, and corn. Seal the lid and cook on High Pressure for 10 minutes. Allow 10 minutes of natural release, then quickly release the rest. Stir in lime juice and serve.

Serving & Topping Ideas (make it yours)

Creamy: Avocado slices or a dollop of sour cream/Greek yogurt (omit for vegan).
Fresh: Chopped cilantro and lime wedge.
Crunchy: Tortilla chips, pepitas, or crispy shallots.
Cheesy: Shredded cheddar (for omnivores) or vegan cheese.

Want to make it a meal? Serve with rice, warm tortillas, or cornbread.

Storage, Freezing & Reheating

Refrigerator: Cool completely, store in an airtight container for up to 5 days.
Freezer: Let cool, then freeze in portions for up to 3 months. Leave a little headspace.
Reheat: Warm on the stove over low–medium heat, stirring in a splash of water or broth to loosen if it thickened. Microwave works fine for single portions.

Quick question: Want leftovers that taste better the next day? Of course you do — chili develops flavor overnight.

Nutrition (per serving — approximate)

Calories: 264 kcal
Carbohydrates: 43 g
Protein: 13 g
Fat: 6 g
Fiber: 13 g
Sodium: ~237 mg
Vitamin A / C / Iron: good amounts

This dish delivers plant protein and fiber and stays relatively low in fat. Toss on avocado for healthy fats and extra calories when you need them.

Flavor tips & Some Problem

Too thin? Simmer uncovered a bit longer to reduce, or mash a handful of beans to thicken.
Too spicy? Add a dollop of dairy/Greek yogurt (or coconut yogurt for vegan) or extra avocado.
Flat flavor? Add a splash of lime or a teaspoon of sugar or maple syrup to balance acidity.
Want smokiness? Use smoked paprika or a chipotle pepper in adobo for depth.

Small tweaks here transform the bowl — and you never have to follow rules on flavor strictly. I rarely do.

Why this Three-Bean Vegetarian Chili works

Balanced texture: The mix of beans and corn keeps it hearty without being cloying.
Simple pantry ingredients: Canned beans and tomatoes make this accessible and budget-friendly.
Flexible: The recipe adapts easily for crockpot, stovetop, or Instant Pot.
Crowd-pleaser: Serve at potlucks, weeknight dinners, or game days.

Rhetorical question: Want a single pot meal that feeds six, freezes well, and still impresses? Yep — this is it.

Variations to try

Add sweet potato for extra heartiness and sweetness.
Make it smoky: Stir in 1–2 tsp chipotle in adobo or smoked paprika.
Add greens: Stir in chopped spinach or kale in the last 10 minutes.
Make it Mexican-style: Serve with rice, cilantro, and a squeeze of lime for a burrito bowl twist.

Quick comparison: Vegetarian chili vs. meat chili

Flavor: Meat chili often tastes richer due to fat and browning. Vegetarian chili relies on spices, beans, and roasting/sautéing for depth. You can mimic meatiness with smoked paprika or mushrooms.
Nutrition: Vegetarian chili usually contains more fiber and less saturated fat. You’ll feel fuller longer thanks to beans.
Cost & prep: Beans and veggies typically cost less and require less hands-on time. Crockpot cooks save your hands and your sanity.

IMO: Plant-based chili wins on convenience and health, while still delivering comfort.

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Final thoughts

This Three-Bean Vegetarian Chili (crockpot recipe) ticks a lot of boxes: easy, delicious, feeds six, and freezer friendly. It pairs with just about anything and forgives your timing. You can make it mild for kids or spice it up for grown-up taste buds. Want my secret? I always make a double batch when I plan ahead — and I never regret it.

So — are you going to throw this in the crockpot tomorrow morning? Go on, set it, forget it, and come back to dinner that smells like you actually cooked all day.