Description

This Slow Cooker 3 Bean Vegetarian Chili is a hearty, plant-based meal that’s perfect for busy weeknights. Featuring a medley of beans, vegetables, and warm spices, this satisfying chili is as easy to prepare as it is healthy. Just toss the ingredients in your slow cooker and let it simmer to perfection—no fuss, all flavor.

Ingredients

Units Scale

Main Ingredients

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes with juice
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced

Spices & Seasoning

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, to taste)
Salt and black pepper, to taste

Other

2 cups vegetable broth
2 tablespoons olive oil

Garnishes (Optional)

Chopped fresh cilantro
Diced avocado
Sour cream or vegan substitute
Shredded cheese or vegan cheese

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Instructions

Prep the Vegetables Chop the onion, bell peppers, and mince the garlic. Drain and rinse the canned beans thoroughly.
Sauté the Aromatics (Optional) For added flavor, heat the olive oil in a skillet over medium heat. Add the onion and bell peppers; cook until softened, about 5 minutes. Add garlic and sauté for another minute. This step is optional but enhances depth of flavor.
Add Ingredients to Slow Cooker Place the cooked onion, bell peppers, and garlic (if sautéed) or raw vegetables directly into the slow cooker. Add black beans, kidney beans, pinto beans, diced tomatoes with juice, chili powder, cumin, paprika, oregano, cayenne, salt, black pepper, and vegetable broth. Stir well to combine.
Slow Cook Cover and cook the chili on low for 6-8 hours or on high for 3-4 hours. Stir the chili once or twice while cooking if possible. The flavors will meld and deepen as it simmers.
Finish and Serve Taste and adjust seasoning as needed. Serve the chili hot, garnished with cilantro, avocado, sour cream, and cheese if desired.

Notes

You can substitute any of the beans for your favorites or what you have on hand.
Add corn, zucchini, or carrots for extra veggies.
For a spicier chili, increase the cayenne or add diced jalapeños.
This chili freezes well—store leftovers in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 1/2 cups
Calories: 280
Sugar: 8g
Sodium: 650mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 13g
Protein: 13g
Cholesterol: 0mg