This post is sponsored by my good friends at Hurst’s Hambeens ®.
When I was asked by my good friends at Hurst Hambeens to develop a Vegan Chili Recipe for them - it was really kind of simple. Take my own award-winning chili recipe and combine it with their 15 Bean Soup Mix and see what happens. Right?
And the result?
Pure deliciousness! That's what. This truly is the best Vegan 15 Bean Crockpot Chili ever!
I wanted to make this recipe even EASIER by eliminating any kind of meat-substitute at all, AND by making it in a crockpot (or slow cooker).
So there are NO weird ingredients that you may not like or can't find in your average grocery store
No jackfruit
No mushrooms
No seitan
No riced cauliflower
No wheat products (so it's gluten-free)
No fake soy crumbles
Just beans, tomatoes, some simple veggies, and one of the richest Texas-style chili broths you've ever tasted.
In other words - pure Vegan 15 Bean Chili !!
But what about those little bags of 15 Bean Soup Mix? Where do I find THOSE?
You can click on this WHERE TO BUY link to find the nearest location to pick up a bag or two of the Hurts Hambeens 15 Bean Soup Mix. I live just outside of Portland and found FOUR locations near me that carry them. If you have a Wal-Mart nearby - you should be able to find them.
Why the crockpot this time?
Because I have personally received a lot of requests from folks who do not happen to have Instant Pots (yet).
And honestly, cooking dried beans in a crockpot is about as easy as it gets. Add beans, add water, turn on the crockpot, come back in 4 or 5 hours and you're ready to eat.
And this Crockpot Chili will finally round out my chili menu too. I already have my famous Stovetop Chili, and my Instant Pot Chili, so now I have a crockpot version too.
So a huge shout out to my buds at Hurst Hambeens for making this happen! Thanks guys!
So with that all said - let's go make some kick-butt CHILI!
Vegan 15 Bean Crockpot Chili
First we'll need at least a 6qt Crockpot.
Then we'll open the bag of 15 Bean Soup Mix (remove and save the seasoning packet) and give them a good rinse, removing any odd-shaped beans, small pebbles, or other debris.
Add the beans to the crockpot (no, we are not going to soak first) and then add a finely chopped onion, green bell pepper, red bell pepper, and 3-4 cloves of minced garlic.
I also added a minced jalapeno - but this is optional. Or maybe you'd like TWO?!
Next we add the contents of the little seasoning packet and all of our chili spices (listed below in the recipe box) and give everything a good stir.
Finally, add 1 carton of low sodium Veg Broth (32oz), and 3 cups of water and once again, give it a good stir.
Then we simply add the lid, turn our crockpot on high, and come back in 3-4 hrs to check it.
What we're looking for is the doneness of the beans. In my experience, the larger lima beans were nice and soft at the 4 hr mark, but some of the brown pinto beans were still a little crunchy, so I let them continue cooking.
At 4 hrs 45 minutes all of my beans were perfectly done.
At this point, you want to add a 6oz can of tomato paste, and a 15oz can of Fire Roasted tomatoes (or just diced tomatoes will work too) and mix well.
Note: You do NOT want to add your tomato products in the beginning - as the acid in the tomatoes will toughen your beans and cause them to not cook properly. Wait until after the beans have cooked.
After adding the tomatoes, replace the lid and let your chili simmer on LOW for an additional 30-60 minutes.
If you like a thicker chili, you can add 1 Tbs of Masa Harina Corn Flour (located in your grocer's Mexican Food Aisle but this is optional).
Season with a good pinch of salt and a few grinds of freshly ground Black Pepper and you're ready to serve.
Garnish with chopped green onions, pickled jalapenos if you like spicy, hot sauce (of course), and/or vegan sour cream or avocado.
I hope you enjoy this version of my chili and as always, please leave those comments letting me know how you liked it.
Oh, and before I forget.....
HAPPY NEW YEAR !! 2019 is going to be AMAZING!
See you next week ....er ....I mean year!
The Best Vegan 15 Bean Crockpot Chili Ever
- Prep Time: 15 min
- Cook Time: 5-6 hrs
- Total Time: About 6 hrs
- Yield: About 4 qts 1x
- Category: soup
- Method: crock pot
- Cuisine: american, vegan
Description
This Vegan 15 Bean Crockpot Chili is the bomb! No weird meat substitutes - no fancy gadgets - just a crockpot, some beans, and a few everyday spices. YUM!!
Ingredients
- 1 bag Hurst Hambeens 15 Bean Soup Mix
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 3-4 Cloves Garlic, minced
- 1 Jalapeno, minced (optional)
- Hurst Hambeens Seasoning Packet
- ¼ cup McCormick's Chili Powder
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- 1 qt Low Sodium Veg Broth (32oz)
- 3 cups Water
- 1 can Tomato Paste (6oz)
- 1 can Fire Roasted Tomatoes (15oz)
- Salt and Pepper to season
- 1 Tbs Masa Harina to thicken (optional)
Instructions
- Remove seasoning packet from beans and set aside.
- Rinse beans and remove any debris
- Add beans to 6qt Crock Pot
- Add diced onion, bell peppers, garlic, and jalapeno and stir
- Add contents of seasoning packet and all remaining spices
- Add veg broth and water, stir to mix very well, and add lid
- Cook on HIGH for 4-5 hrs, occasionally stirring and checking beans for doneness
- Once beans are soft, stir in tomato paste and tomatoes and replace lid
- Simmer on LOW for an additional 30-60 minutes
- Season to taste
- Stir in Masa Flour (if using) to thicken
Notes
Garnish ideas: chopped green onions, chopped white onions, pickled jalapenos, vegan sour cream, avocado
Diana
I've made this twice and it's my new go-to chili recipe. I didn't have a jalapeno, so I substituted a 4 ounce can of hatch chilis, which worked great.
The chickpeas seem to take the longest time to cook. Before adding the tomatoes, I would recommend tasting a chickpea to make sure it's soft enough. (The beans won't soften any more once the tomatoes are added.)
Debbie O
Hey Vegan Guy,
That turned out to be pretty good chili. Instead of tomato paste, I used tomato powder....I made that from a bumper crop of cherry tomatoes that I dehydrated and powdered. I ended up putting in a can of pinto beans because it needed more bulk. It was plenty thick and the cherry tomato powder gave an ever so slight sweetness which I like in a chili. It also wasn't too hot at all. That quarter cup of chili powder was just right. Thanks for an excellent recipe. I'll try the one with bulgar next. Amazon should have the bulgar at my doorstep tomorrow.
Debbie O
It's in the crock pot. I used garden dehydrated peppers and my dehydrated onions. I get a bumper crop in the summer, and I use them dehydrated or frozen all year round. I have my dehydrater and canner going all summer. Because of that, I added extra water because the dried veggies will soak up some of the liquid. I thought that was a scary amount of chili powder, but I wanted to follow the recipe and put it all in. Besides if it's a bit spicy it might make me forget there's no meat in there. I'll add my own canned tomatoes from the garden after the beans are done. Thanks for the recipe.
Ronda
I’ve actually used diced tomatoes with mild green chilies. It gives it just enough of a kick. Letting it cook on slow overnight, makes it really thick in the morning. Be sure to add enough liquid so it doesn’t burn. I use it as a base for haystacks or use it on rice for our fellowship luncheons at church.
Tiffany
I will need to soak the beans. Hopefully, that's not an issue.
Beverly
Just so you are aware of my cooking skills, I have a kitchen because it came with the house. My husband is the cook in my family but he's currently deployed. So when I tell you this recipe is SO EASY and Oh so good!!! When I initially started making it the smell of the onions was a bit overwhelming for my kids, but the end result - wow, thank you!! This makes the vegan journey so much easier!
Bonnie
Ok. These beans are sic. Omg. The Mr. guy was in heaven.
Froze half and then added about 1/4 tsp of liquid smoke and they went over the top.
Best I ever made . The pork was not missed . Made a cornbread and wow. .
Summer
If I soak the beans overnight, do you know how long it would take to cook in the slow cooker? (I also have an pressure cooker, does the amount of liquid change if using this method? (not an insta pot) Thx!
Carmen
We had this for dinner last night. It was delicious and so easy to make. Thanks Chuck
Donna Groden
I made this over the weekend and it's the best chili I have ever had! Thanks, Chuck for another winner!
M.A.
Made this today and it’s a winner. No jalapeño or green bell pepper for me and I cut back on the chili powder a bit (personal pref) and it’s hreat. I know the leftovers will be amazing.
Thank you, Chuck!
Diane
I made this today but my slow cooker is ooooold. It was taking longer and I needed to get supper on the table. I finished it off in the Instant Pot.
I opted to add sea salt rather than the seasoning mix and omitted the oil. I also used Frontier brand chili powder and only 2 tablespoons. So not exactly the same but it turned out excellent.
This will be a go-to chili, for sure.
Kerry
Very good! Can hardly wait to have it as leftovers, know it will be even better!
Kerry
Made this for dinner tonight. Husband approved!!
Terri S
My family LOVED this chili! My five year had three servings! The spices were perfect and suited everyone’s taste (I did include the optional jalapeño). Another great recipe! Thanks for making dinner easy and delicious.
Felecia Crull
Chuck, is the seasoning packet vegan?
Chuck Underwood
yes
Michelle
This looks great! Do you know if the spice packet has sodium?
Ronda
I leave out the spice packet entirely and it is still amazing. I also add about twice as much garlic and 2 onions.
Bryan Martinez
I can't wait to give this recipe a try. It looks sooo good, thank you!
Lottie
This sounds amazing! Unfortunately I have a sensitivity to tomatoes. Any suggestions for replacing the tomato products? (This is a regular struggle!
Linda
I am a personal chef and I have clients with tomato sensitivity. For chili I substitute an equal amount of jarred roasted red peppers which I rinse, drain and puree in food processor. I normally add a pinch of sweetner to the recipe to help balance the flavors
Janell
Thank you for the red pepper suggestion!
Brenda Schnell
For those of us not living in the USA how much is in a package of beans? And is there a substitute for the seasoning packet? Thanks?
josie
Here in the US, dry beans are usually sold in 1 pound (1lb) bags, and larger. I looked at a 1lb bag of my dry beans and it gives a 454 gram (454g) equivalent.