The street we live on is huge. It’s so wide that 6 or 7 cars could park side-by-side between the two curbs. You can swerve back and forth across it or stand in the middle of it because there’s never much traffic. It’s a street lined with big, mature trees. And right now, they’re all changing colors. A little later than I expected for Colorado, to be honest.
It’s time though. 41 degrees here today. There’s a misty fog hanging low, suspended between the two sides of the street and it’s eerily quiet.
All I want to do is sit beside the crockpot, looking out over the street and enjoying bowl after bowl of this chili. That’s how I know it’s fall.
It’s like someone flipped a switch in my brain while I slept. I’m not in the mood for zucchini or berries or white wine. All I need is some Dave Mathews, chili, cornbread, and pasta. Maybe I’ll do my best to incorporate some veggies – as long as they’re baked into a pot pie or in the form of pizza.
Maybe this desire for carbs is an attempt to smother my emotions regarding the upcoming election. Make it go away, please? The fighting and the bitterness and the anger is so… annoying. If only we could be united over an event like this, instead of divided and hateful.
I’m just daydreaming. But is it such a crazy thought? Trump and Hillary yard signs line both sides of our street, we walk Scout past them every day. It doesn’t make me think any differently about the people who live in the houses. We all live on the same street. We all live in the same country. We go to the same restaurant. We watch the same TV shows and movies. We mostly care about all of the same things.
What if we could just sit down together with a bowl of steaming chili, some cornbread, some red wine, and “Imagine” playing in the background? What a wonderful world that would be.
“You may say that I’m a dreamer, but I’m not the only one.”
If you enjoyed this crockpot three bean vegan chili recipe, let us know how you got on in the comments!
Tips for Success
- Season at the end. Broth reduces as it simmers, so taste and adjust the salt only once the soup is finished.
- Make it ahead. Soups often taste even better the next day once the flavors have had time to meld.
- Watch the garlic. Garlic burns quickly and turns bitter, so cook it just until fragrant.
Substitutions and Variations
- Broth: Use vegetable broth for a vegetarian version, or low-sodium broth to control the salt.
- Spice level: Reduce or leave out the hot ingredient for a milder version, or add more for extra heat.
- Beans: Any canned beans work, so use what you have in the pantry.
Frequently Asked Questions
How long does it take to make Crockpot Three Bean Vegan Chili?
About 185 minutes in total: 5 minutes of prep and 180 minutes of cooking. It makes 8 servings.
How many calories are in Crockpot Three Bean Vegan Chili?
Each serving has roughly 179 calories, based on 8 servings. This is an estimate and will vary with the exact brands and amounts you use.
How long does this soup keep?
Store it in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or water if it has thickened.
Can you freeze it?
Yes. Cool it completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Is Crockpot Three Bean Vegan Chili vegan?
Yes. As written, this recipe uses no meat, dairy, eggs or honey. Double-check packaged ingredients such as broth, sauces or bread if you are strictly vegan.
How to Make Crockpot Three Bean Vegan Chili
Crockpot Three Bean Vegan Chili
Ingredients
Method
- Add everything to the crockpot, except the macaroni. Stir to combine.
- Cook on high for 2 hours and add macaroni. Stir to combine and continue cooking 30-45 more minutes.
- Enjoy!
- When reheating, it helps to add a bit of broth.
Is the macaroni already cooked when you put it in?
Nope! It is uncooked. It cooks all together!
This recipe sounds great and I am going to make it tomorrow but I am on my own and need to really reduce the amounts of ingredients and I just wonder how can you open that many cans and rinse all the beans and chop up the onions and garlic and measure all the rest in just 5 min. it all seems you already had everything measured and chopped and ready to just put in the crockpot. Just saying.
I’m sure you’ll love the recipe! I factor in the measuring of spices and chopping of garlic and onion, but I didn’t include opening cans in the prep time. We have an automatic can opener so the time spent doing that is minimal. Also, I only drain the beans – no rinsing necessary.
I’m your neighbor in Chicago. It’s getting colder outside and I’m craving all things crockpot. This recipe sounds amazing and budget-friendly, too. Can’t wait to give it a try.