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Crockpot Three-Bean Vegan Chili

Crockpot Three-Bean Vegan Chili

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.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8
Course: crockpot
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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)

Method
 

  1. Prep: Drain and rinse the three cans of beans. Dice the onion and bell pepper. Mince the garlic.
  2. 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.
  3. Cook: Cover and set on LOW for 3 hours. If you need it sooner, use HIGH for 1.5–2 hours, stirring once halfway.
  4. 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.
  5. 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).
  6. Instant Pot option (for the impatient or busy weeknights)
  7. 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.
  8. Add everything: Pour in beans, crushed tomatoes, diced tomatoes with chiles, corn, spices, and 3/4 cup water. Stir.
  9. Pressure Cook: Seal and set to Manual / High Pressure for 10 minutes. Allow 10 minutes natural release, then quick release any remaining pressure.
  10. Finish: Taste and adjust seasoning. Thicken by mashing some beans or simmering on Sauté for a minute.
  11. Bold note: The Instant Pot speeds things up, but the crockpot gives that “slow-kissed” flavor. IMO, both are winners.

Notes

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.