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Slow Cooker Three Bean Chili Recipe

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This hearty Slow Cooker Three Bean Chili is a flavorful and satisfying vegetarian dish, combining kidney, black, and pinto beans with bell peppers, corn, and a medley of spices. Perfect for a cozy meal, it can be prepared in a slow cooker for convenience or on the stovetop for a quicker option. The chili is enriched with vegetable stock and mild salsa, delivering a warm, comforting bowl that is great topped with cheese, sour cream, and green onions or enjoyed vegan without dairy toppings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 30 oz can kidney beans, drained
  • 15 oz can black beans, drained
  • 15 oz can pinto beans, drained
  • 15 oz can diced tomato
  • 2 large green bell peppers, diced
  • 1 1/2 cups corn kernels
  • 1/2 white onion, diced
  • 2 cloves garlic, minced

Liquids and Sauces

  • 2 1/2 cups vegetable stock
  • 1 cup mild to medium red salsa

Spices

  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste

Optional Toppings

  • Green onions, chopped
  • Cheddar cheese
  • Sour cream (omit cheese and sour cream for vegan version)

Additional for Stovetop Method

  • 1 tablespoon extra virgin olive oil

Instructions

  1. Prepare Ingredients for Slow Cooker: Turn a 5 quart slow cooker on high. If using a smaller slow cooker, halve the recipe accordingly. Add the diced onion, minced garlic, drained kidney beans, black beans, pinto beans, diced tomatoes, diced bell peppers, and corn kernels into the slow cooker. Pour in the vegetable stock, salsa, chili powder, cumin, and cayenne pepper. Stir gently to combine all ingredients evenly.
  2. Cook in Slow Cooker: Cover and cook the chili in the slow cooker for 3-4 hours on high or 7 hours on low heat setting, depending on your slow cooker model. This allows flavors to meld and ingredients to soften perfectly.
  3. Season and Serve Slow Cooker Chili: After cooking, add salt and pepper to taste. Ladle the chili into bowls and top with chopped green onions, shredded cheddar cheese, and a dollop of sour cream. For a vegan option, skip the cheese and sour cream toppings.
  4. Prepare Vegetables on Stovetop: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the diced onion and bell peppers. Cook for 4-5 minutes until vegetables are slightly softened. Add minced garlic and cook for another minute until fragrant.
  5. Add Remaining Ingredients on Stovetop: Stir in the drained kidney beans, black beans, pinto beans, diced tomatoes, corn kernels, vegetable stock, salsa, chili powder, cumin, and cayenne pepper. Bring the mixture to a boil then reduce heat to low, cover, and simmer for 25-30 minutes. Stir occasionally to prevent sticking.
  6. Season and Serve Stovetop Chili: Remove the pot from heat and uncover. Add salt and pepper to taste. Ladle the chili into bowls and garnish with green onions, cheddar cheese, and sour cream if desired. For a vegan meal, omit the dairy toppings.

Notes

  • This recipe can be adjusted for smaller or larger slow cookers by halving or increasing ingredient quantities accordingly.
  • Use mild to medium salsa to keep heat moderate; adjust chili powder and cayenne pepper based on preferred spice level.
  • The chili can be prepared fully in the slow cooker or on the stovetop, depending on your available time and equipment.
  • For a vegan version, omit cheddar cheese and sour cream toppings or substitute with plant-based alternatives.
  • Leftover chili stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Find it online: https://cheftinaskitchen.com/slow-cooker-three-bean-chili-recipe/