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Slow Cooker Vegan 3-Bean Summer Chili

Slow Cooker Vegan 3-Bean Summer Chili

Chili in summer? Hear me out. This Slow Cooker Vegan 3-Bean Summer Chili takes 10 minutes to prep, cooks itself all day while you do literally anything else, and delivers a smoky, protein-packed bowl that works any time of year. I made this on a hot July afternoon and had zero regrets the slow cooker kept my kitchen cool while the chili did its thing. This is the recipe you bookmark, make on Sunday, and eat happily for the rest of the week.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Course: crockpot, DINNER, healthy dinner, Main Course
Cuisine: American
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetables:
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • Canned goods:
  • 1 can 15 oz tomato sauce
  • 1 can 15 oz diced fire-roasted tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • Spices and seasoning:
  • 2 tsp kosher salt divided
  • 1 tsp granulated garlic powder
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 2 tbsp hot sauce optional
  • Optional Toppings
  • Easy guacamole or sliced avocado
  • Chopped onion and fresh cilantro
  • Sliced jalapeño
  • Vegan sour cream
  • Tortilla chips
  • How to Make Slow Cooker Vegan 3-Bean Summer Chili

Equipment

  • Keep it simple. You only need:
  • 1 slow cooker (6-quart recommended) big enough to hold all six servings comfortably
  • A cutting board and knife for the veggie prep
  • A wooden spoon or silicone spatula for stirring
  • Measuring spoons
  • That's genuinely it. No fancy tools, no extra pans unless you go the stovetop route, in which case you'll swap the slow cooker for a large pot or Dutch oven.

Method
 

  1. Step 1 — Dump it all in. Add the onion, bell pepper, carrot, celery, tomato sauce, diced fire-roasted tomatoes, all three cans of beans, 1½ teaspoons of salt, garlic powder, cumin, chili powder, and smoked paprika directly to your 6-quart slow cooker. Stir everything together so the spices distribute evenly.
  2. Step 2 — Set it and forget it. Cover and cook on high for 4–5 hours or low for 6–7 hours, until the vegetables are completely tender. Walk away. Seriously. Go enjoy your summer.
  3. Step 3 — Finish and serve. Uncover, stir in the lime juice and hot sauce if you're using it. Taste and add the remaining salt if needed. Ladle into bowls and load up your toppings.

Notes

Full Nutrition Breakdown Per Serving

Here's what one serving of this vegan 3-bean chili delivers:
Nutrient
 Amount
Calories
 246 kcal
Carbohydrates
 47g
Protein
 14g
Fat
 1g
Fiber
 15g
Sugar
 9g
Sodium
 729mg
Potassium
 973mg
Vitamin A
 5,114 IU
Vitamin C
 47mg
Calcium
 134mg
Iron
 5mg