Three Bean Chili with Polenta Croutons and Cornbread

Vegan Three Bean Chili

My absolute favorite chili and so easy to make in a slow cooker! Complex flavors with just the right amount of spice, topped with avocado and non-dairy sour cream to complement the heat. Add a few polenta croutons for fun and/or serve with cornbread and you’ve got a hearty meal you’ll want to make on repeat throughout fall and winter.  

Slow Cooker Three Bean Chili

Warm and hearty, this slow cooker plantbased chili is the perfect autumn meal.
Prep Time30 minutes
Cook Time8 hours
Course: Main Course
Cuisine: American
Keyword: Chili, Plant Based, Plantbased, Spicy, Three Bean, Vegan, Veggie Chili


  • Slow Cooker


  • 2 yellow onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 package vegan ground "meat" We like Impossible Burger or Gardein.
  • 2 15 ounce cans black beans, drained
  • 1 15 ounce can kidney beans, drained
  • 1 15 ounce can chili beans, drained
  • 1 28 ounce can fire roasted crushed tomatoes
  • 1 12 ounce package frozen corn
  • 1 4 ounce can diced green chiles
  • 6 tbsp chili powder
  • 1 tbsp hot pepper sauce
  • 2 tbsp white vinegar
  • 1 tbsp liquid smoke
  • 2 tbsp dried oregano
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp black pepper


  • non-dairy sour cream
  • avocado
  • vegan cheddar shreds
  • jalapeno slices
  • polenta croutons


  • Heat olive oil in a large skillet.
  • Saute onions, peppers, and garlic until soft and lightly browned.
  • Add vegan meat crumbles and saute until browned.
  • Place all other ingredients in the slow cooker.
  • Add peppers mixture to the slow cooker and stir to combine.
  • Set cooker on low and cook for about 8 hours.
  • Serve topped with non-dairy sour cream, avocado, non-dairy cheddar, jalapeno slices, and polenta croutons.

Vegan Cornbread

Perfectly moist cornbread.
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Cornbread, Plant Based, Plantbased, Vegan, Vegan Cornbread
Servings: 9


  • 1 ¼ cup all purpose flour
  • 1 cup yellow cornmeal
  • ¾ cup sugar
  • 1 tbsp baking powder
  • 1 ¼ cup unsweetened non-dairy milk We like almond.
  • cup grapeseed oil


  • Preheat oven to 400 degrees
  • Grease an 8 x 8 pan or line with parchment paper
  • In a large bowl combine all dry ingredients.
  • Slowly add the non-dairy milk and oil and stir to combine. The batter should look creamy.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Polenta Croutons

Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: Plant Based, Plantbased, Polenta, Vegan
Servings: 10


  • 1 18 ounce tube prepared polenta, refrigerated
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp non-dairy parmesan cheese We like Follow Your Heart
  • 2 tbsp olive oil


  • Preheat oven to 425 degrees and lightly grease a baking sheet.
  • Slice polenta in rounds, and then quarter each round.
  • Place evenly on the baking sheet
  • Brush croutons lightly with olive oil.
  • Sprinkle salt, pepper, and garlic powder over the croutons, flip and sprinkle the other side.
  • Bake for about 15 minutes. Sprinkle with parmesan cheese and bake for another 5-10 minutes or until golden brown.

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