This Crock Pot Bean Chili is so flavorful, filling, and easy to make! It has three kinds of beans, no meat, and is gluten free!
Why you NEED This Recipe in your Life
When the fall and winter seasons roll around, Iâ€™m all about a cozy bowl of chili on a cold day! Itâ€™s a one pot meal, is healthy and is the PERFECT weeknight meal. Weâ€™ve got plenty of meaty chili recipes here on the blog- healthy white chicken chili and no bean whole30 keto chili are a couple of my personal faves- but today weâ€™re taking chili in a different direction by leaving out the meat and adding a whole lot of beans! This slow cooker bean chili recipe is so hearty and itâ€™s full of fiber and protein to keep you full and energized for whatever comes your way. You and your crew will love this tasty chili!
Are Beans Healthy?
Yes, beans are most definitely healthy and are also a great substitute for meat. High in protein, beans can easily replace meat in this slow cooker chili recipe with beans and many other recipes as well. They are rich in B vitamins and can aid in maintaining a healthy gut bacteria.
This is one of those recipes that has ALL the healthy ingredients, but ALL the flavor too! You will need a few different types of beans to make yourself a pot of slow cooker bean chili as well as some aromatic spices, tomatoes and veggies as well. Hereâ€™s the full rundown:
- Pinto Beans
- Black Beans
- Kidney Beans
- Fire Roasted Diced Tomatoes
- Crushed Tomatoes
- Frozen Corn Kernels
- Vegetable Broth
- Tomato Paste
- Chile Powder
- Sea Salt
- Cayenne Pepper
How to make Crockpot Bean Chili
Place all the ingredients into your slow cooker at the same time (other than the parsley) and stir until everything is well combined.
Cook on low until the chili is hot and everything is cooked well.
Stir in the parsley, then serve and enjoy!
Top Tips for making Crockpot Bean Chili
- Dice the Onions Small: I love chopping up the onions into very small pieces, as then their delicious flavor is evenly dispersed in every bite of chili.
- Drain AND Rinse the Beans: It might be tempting just to drain out the liquid, then pour the beans into the crockpot. However, cleaned beans will get rid of any slimy residue and make the chili taste better overall.
- Add more flavor: If desired, you can add extra flavor by sauteing your onions in a bit of oil before adding them to the crockpot.
Possible Recipe Variations
If this chili sounds like your jam, but you want to mix it up a bit, go right ahead! Although this chli doesnâ€™t need meat, you can totally cook up some ground beef or turkey and throw it in as well. You could also add a bit of heat by throwing in a bit of your favorite hot sauce. Take it to the next level by topping it with cheese, sour cream and taco chips! I also recommend adding some squash like my butternut squash chili!
How to Freeze Chili
This chili is a great make-ahead meal because it freezes and reheats so well. I recommend storing it in an airtight container or freezer safe ziploc bag and labeling it, then placing it in the freezer for up to 3 months.
more delicious crock pot recipes
- easy homemade crock pot vegetable soup
- crock pot chicken enchiladas
- crock pot low carb buffalo chicken soup
- 1 Can Pinto beans (drained and rinsed. 14 oz)
- 1 Can Black beans (drained and rinsed. 14 oz)
- 1 Can Kidney beans (drained and rinsed. 14 oz)
- 1 Can Fire roasted diced tomatoes (14oz)
- 1 Can Crushed tomatoes (14 oz)
- 1 Cup Frozen corn kernels
- 1 Cup Vegetable broth
- 3/4 Cup Onion, diced
- 2 Tbsp Tomato paste
- 5 tsp Chile powder
- 1 Tbsp Garlic, minced
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Sea salt
- 1/4 tsp Cayenne pepper
- Pinch of pepper
- 1 Cup Parsley minced
- Add all the ingredients, except the parsley, into your crock pot and stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
- Stir in the parsley and DEVOUR!
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