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Slow Cooker Three-Bean Vegetarian Chili

Delicious Slow Cooker Three-Bean Vegetarian Chili for Cozy Nights

A heart-healthy Slow Cooker Three-Bean Vegetarian Chili that’s nourishing and satisfying.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with canola or avocado oil if desired.
  • 1 large Onion Yellow onions are preferred for their sweetness.
  • 2 cloves Garlic Use garlic powder if fresh isn't available.
  • 1 large Red Bell Pepper Green bell pepper can be substituted.
For the Chili
  • 1 can (28 ounces) Diced Tomatoes Balance with tomato paste if fresh tomatoes are unavailable.
  • 1 can (15 ounces) Black Beans Any bean can be substituted based on preference.
  • 1 can (15 ounces) Kidney Beans A great source of iron.
  • 1 can (15 ounces) Pinto Beans Feel free to substitute with more black or kidney beans.
For Seasoning
  • 2 tablespoons Chili Powder Adjust to taste for your desired spiciness.
  • 1 tablespoon Cumin Coriander can be used for variation.
  • Salt and Pepper Essential for seasoning to taste.
  • 2 cups Vegetable Broth Chicken broth works well for non-vegetarian options.

Equipment

  • Slow Cooker
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Sauté the Base: In a large skillet, heat olive oil and sauté onion, garlic, and red bell pepper for 5-7 minutes. Transfer to slow cooker.
  2. Add Core Ingredients: Add diced tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin, salt, and pepper to the slow cooker.
  3. Pour in the Broth: Gradually add vegetable broth into the slow cooker, stirring to combine ingredients.
  4. Set the Slow Cooker: Cover and set to low for 6-8 hours or high for 3-4 hours.
  5. Final Adjustments: After cooking, taste and adjust seasoning if needed; mash some beans for a thicker consistency.
  6. Serve and Enjoy: Serve warm and consider topping with cheese, avocado, or cilantro. Pair with cornbread or rice.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Leftover chili can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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