Bob’s Red Mill Heritage Bean Vegetarian Crockpot Chili

Try these beautiful and flavorful orca beans from Bob’s Red Mill in your next pot of Vegetarian Crockpot Chili!

Vegetarian Crockpot Chili

Hi, Christina from Food Apparel back for a visit. You know, Fall is upon us. The smell of pumpkins and spice is in the air…..and nice cozy autumn soups. I love soup, so this is always a welcomed season around our place!

My life (as always) has been a tornado. So, I often turn to the crockpot in these moments of desperation. I wanted to share with you today this delicious crockpot chili. It is so versatile! Bob’s Red Mill just sent me some fun grains and beans to play around with (yep, that’s how I play – living on the EDGE!).

vegetarian chili orca beans

I could not wait to make something with these Orca Heritage Beans. They are so beautiful. I think they kind of look like dairy cows, personally. 😉

Vegetarian Crockpot Chili

This chili recipe is a simple go-to version that I just love. If you want to have it heartier with meat, easily brown some ground beef, ground turkey, or steak medallions and throw it in as well. We kept this version vegetarian so that we could still celebrate and use up the end of summer veggies and keep it on the lighter side, but really the sky’s the limit.

Vegetarian Crockpot Chili

Bob’s Red Mill Heritage Bean Vegetarian Crockpot Chili

Cook Time: 6 hours

Yield: 8 bowls


  • 1 and 1/2 cup Bob's Red Mill dry heritage beans and 6 cups water or 3 cans of beans, drained and rinsed (black, kidney, Cannelini)
  • 1 to 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic
  • 1 medium zucchini, diced into half inch segments
  • 1 15 ounce can diced tomatoes or 2-3 Roma tomatoes, diced
  • 1 15 ounce can tomato sauce
  • 1 cup vegetable broth
  • 1 and 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup frozen sweet white corn


  1. If using Bob's Red Mill dry beans, prep the beans by placing them in crock pot (or a covered pot) with water, cooking over high for 2-3 hours until soft but not soggy.
  2. Run through strainer and put in crock pot.
  3. In a medium skillet, heat oil over medium heat until it runs quickly in the pan.
  4. Add onion and pepper.
  5. Saute until slightly soft.
  6. Add garlic and cook for 1 more minute.
  7. Place in crock pot with the rest of the ingredients, except corn (reserve this for end).
  8. Cook on low for 4-6 hours.
  9. Add corn and let heat through another 5-10 minutes.
  10. Serve with cheese, avocado, cilantro, chips, etc.
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Come visit Food Apparel. We have lots of great recipes and variations and will be launching some other fun additions soon. The recipe links below are some of our favorite Fall copycat recipes!

One for the crockpot:

Crockpot Chicken Enchilada Soup

Copycat Zupa’s Crockpot Chicken Enchilada Soup

One to keep you warm:

Copycat Starbucks Caramel Apple Cider

Copycat Starbuck’s Caramel Apple Cider

And one with pumpkin (of course!) to celebrate Fall:

Cinnabon Style Pumpkin Cinnamon Rolls

Copycat Cinnabon Style Pumpkin Cinnamon Rolls

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