Print
Four Bean Vegan Chili

4 Bean Vegan Crockpot Chili

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8
  • Method: Crockpot

Description

This quick and easy 4 bean vegan crockpot chili still feels hearty and filling without any meat. Beans add plenty of fiber and protein to keep you feeling satisfied!


Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 2 tablespoons ancho chile powder (Chile/chili powder spice level varies by brand so taste and adjust as needed)
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 (6 oz) can tomato paste
  • 1 quart (32 oz) vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can northern white beans, drained
  • 1 (15 oz) can kidney beans, drained
  • 1 (15 oz) can pinto beans, rinsed

Instructions

  1. Add all of your ingredients to a crockpot. Cook on high heat for 6 hours. Garnished with desired toppings like cheese, sour cream, cilantro, chopped green onions. 

Notes

Leftovers keep well for up to 3 days in the refrigerator. This chili also freezes well if you want to make it in advance. 


Nutrition

  • Serving Size: 1/8 Recipe
  • Calories: 320 kcals
  • Sugar: 11 g
  • Sodium: 991 mg
  • Fat: 5.5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 12 g
  • Protein: 17 g
  • Cholesterol: 0 mg