Easy Crock Pot Three Bean Vegetarian Chili Recipe

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An easy crock pot recipe that’s perfect for fall! Three bean vegetarian chili is a healthy, plant-based meal loaded with protein and flavor.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Perfect Vegetarian Chili Recipe

Before I made the switch to a plant-based lifestyle, I lived off chili. I would sometimes make it in the summer because I loved it so much. Within one day of making the decision to switch to plant-based, it seemed as though I missed chili already.

After trying a couple of different vegetarian recipes, I realized that I wanted the flavor of my actual chili recipe just without the meat. So that’s essentially what I did, and this recipe was born. Isn’t it funny sometimes that we try so hard to be creative with something but the answer was right there the whole time?

Another reason why I love this recipe is that it’s a good way to use up some garden onions and tomatoes. We had just a few tomatoes left, so I diced them up and added them to our chili. The onions pictured in this recipe are from our summer garden!

Chili Collab

I am very excited to be collaborating with two of my incredibly talented blogger friends on today’s post. Be sure to read all the way to the end for links to what they’re cooking. Spoiler alert, a non-vegetarian chili option AND perfect side of cornbread are here!

Pantry to Crock Pot

The ingredients used in vegetarian three bean chili are staple pantry items in our home. We typically have a good stock of beans, chilis, onions and tomatoes in our pantry especially during the snowy months. We live about 30 minutes away from any stores, so once the snowy weather hits we like to make sure to have a fully stocked pantry.

It’s nice to have recipes like this in our Pinterest (or recipe box) when you have plenty of pantry items but aren’t sure what to do with them.

Crock pot recipes are one of my favorite ways to cook, because they usually call for a short amount of prep and the rest of the cooking time is hands off. Essentially, crock pot meals are the ideal way to multi-task!

What’s up with all the beans in vegetarian chili?

Most vegetarians consume a great deal of beans and legumes as they are a great main source of protein. From my research into a plant based lifestyle, essentially any recipe that calls for ground beef can be transformed from carnivorous to vegetarian by using beans instead.

Beans are loaded with protein, fiber, B vitamins as well as other health benefits. Adding beans to meals can help you to feel more full, which can sometimes be an issue with vegetarian meals if they aren’t balanced just so. So, fill up on the good stuff to keep from snacking on maybe not so healthy options later.

Tools and Ingredients to make Vegetarian Chili

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

• Crock Pot: This is the crock pot that we have and love, it’s about 5 years old and going strong.
• Cast Iron Pan – or any type of pan will do if you don’t have a cast iron
• Strainer
• Coconut oil
• 1 small can of diced green chilis
• Black beans (1 can)
• Kidney beans (1 can)
• Pinto beans (1 can)
• McCormick chili seasoning (one packet)
• Diced tomatoes (1 can or homemade equivalent)
• Tomato sauce (1 can or homemade equivalent)
• Small onion

Three Bean Vegetarian Chili Recipe

• Heat up about 1 TBSP of coconut oil in a cast iron pan on medium heat.
• Dice a small onion, and add it to the pan.
• Strain the beans and rinse well, add them to the pan once the onion becomes translucent.
• Add diced green chilis to the pan.
• In the crock pot, add tomatoes and tomato sauce.
• Once beans are heated through (about 7-10 minutes) add chili seasoning and mix well.
• Combine bean mixture with tomato mixture in the crock pot and mix very well.
• Set the crock pot to LOW and cook for about 4 hours.
• Top with any of your favorite chili toppings and enjoy.

Printable Recipe Card

Storage of Vegetarian Chili

This recipe makes a nice large batch of savory vegetarian chili. While we certainly don’t want to waste food, eating the same meal every day can get a little dull! We split this batch in half and freeze one half in small portions. The other half is stored in an airtight container (like a Pyrex dish) in the refrigerator.

Vegetarian chili freezes very well, so it makes for a great healthy meal in a pinch. Like other freezer meals, we

Hearty Chili Cookoff Collaboration!

Once again, I’ve had the pleasure of teaming up with two very talented blogger friends to bring you the ultimate Hearty Chili Cookoff Collaboration.

Ally from Tjoelker Family Farm has created a beautiful, GF skillet cornbread that is the perfect side dish for your hearty chili. Check out her recipe here.

Not into vegetarian chili? No problem! Rachael from Milk Glass Home is sharing the perfect Quick Instant Pot Chili. Her recipe can be found here.

Pin It For Later

Did you know that Simply Rooted Farmhouse is on Pinterest too? Click the follow button to see what ideas we’re pinning. Take me to Pinterest.

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• Hearty Bean Burgers

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