Four Bean Crock Pot Chili - My Vegan Cookbook

Four Bean Crock Pot Chili

  • COOK
    4 Hrs
  • PREP
    10 Mins
    240 Mins

There are 4 types of beans in this crock pot chili. All the beans add something to the flavor of this chili but the lentils also cook faster and almost turn to mush and create a thick sauce for the other beans. The lentils also have a "meaty" flavor. Perfect recipe for a busy, cold winter day.

Original Release Date: December 2, 2012

Nutritional Facts
Servings 14 CupsServing Size 1 Cup




  • 7 Cups Water
  • 1 Cup Dried Black Beans
  • 1 Cup Dried Small Red Beans
  • 1/2 Cup Dried White Navy Beans
  • 1/2 Cup Dried Brown Lentils
  • 1 Large Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 Cup Green Bell Peppers, Chopped
  • 1 Cup Brewed Black Coffee
  • 1 Teaspoon Cumin
  • 3 Tablespoons Chili Powder
  • 1 Teaspoon Seasoning Salt
  • 1/8 Teaspoon All Spice
  • 1/4 to 1/2 Teaspoon Red Pepper Flakes (to taste)
  • 2 Tablespoons Less Sodium Soy Sauce
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Lemon Pepper Seasoning
  • 2 Teaspoons Corriandor
  • 2 Teaspoons Ancho Chili Powder
  • 3 Teaspoons Liquid Smoke

  • 1 14oz. Can Diced Tomatoes
  • 1 6oz. Can Tomato Paste
  • 1/4 Cup Nutritional Yeast Flakes
  • 2 Teaspoons Sugar
  • 1/2 Teaspoon Salt


In a large pot place water, onions, garlic, peppers, all 4 beans, and spices and seasonings. Bring to a boil. Let boil for 5 minutes. Place into crock pot and cook for 4 hours on high. After 3 hours place half can of the diced tomatoes, tomato paste, nutritional yeast, sugar and salt into a food processor and process for about a minute. Pour this and the other half can of diced tomatoes into the crock pot and cook another hour or until beans are done.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.