Meatless Monday: Three Bean Slow Cooker Vegan Chili

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Using a slow cooker is a great way to prepare healthy meals in large amounts quickly and easily making it an excellent choice for the busy work week!  You can save leftovers for later on in the week or freeze in individual glass containers for a super-fast nutritious meal anytime.

This week’s recipe will warm you up and fill you up with plenty of protein, fiber and phytonutrients including the powerhouse antioxidant, anthocyanin.  Anthocyanin lends a blue or purple color to foods and is found in black beans, blueberries, blackberries, purple grapes and red/purple cabbage.

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  • 8 oz (1 cup) of dried black beans
  • 8 oz (1 cup) of dried kidney beans
  • 8 oz (1 cup) of dried white or cannellini beans
  • 4 Leeks
  • 1 medium onion
  • 4 cloves garlic
  • 1 red, green, orange or yellow pepper
  • 2 cups kale, chopped
  • 4 jalapeno peppers (more as desired for spicy flavor)
  • ¼ tsp chipotle spice
  • 1 tbsp olive oil
  • 6 cups water
  • 1 cup dried wheat berries (substitute quinoa for gluten free)
  • 26 oz (3 cups) of crushed or strained tomatoes (look for one in box or glass jar, not a can)
  • ¼ tsp sea or Himalayan salt (to taste)
  • 1/8 tsp fresh ground black pepper (to taste)
  • ¼ tsp dried basil
  • 1 avocado
  • Optional: Parsley for garnish


  1. Rinse dried beans then soak overnight in slow cooker (do not heat slow cooker, just cover). To make morning prep fast, chop veggies (onion, peppers, garlic, leeks, kale) the night before and store in the refrigerator.
  2. The next morning, drain and rinse dried beans.  Add olive oil in the bottom of the slow cooker, then add beans, chopped onions, peppers, garlic, leeks, kale, water, tomato, spices, wheat berries.  Add additional water or tomato sauce as needed to fully cover the beans and veggies in the crock pot, up to the “fill line”.
  3. Set slow cooker to high for 6 hours – then re-set to high for 4 hours or cook on low for 10-12 hours if you won’t be home during the day.
  4. Chop avocado and serve on chili as a garnish with parsley.


  • Wheat berries – quinoa
  • Leeks – scallion, onion, chives
  • Onion- leeks, shallot
  • Kale- spinach, beet/mustard/collard greens
  • Beans – use any variety including pinto, navy bean, etc.

Prep time: 10 minutes

Cook time: 10 hours

Servings: 12

  • Nutrition per serving:
  • Calories190
  • Fat4.5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium280mg
  • Carbohydrates33g
  • Fiber8g
  • Sugars4g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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