3-Bean Chili

To me, chili is the pinnacle of comfort food. It’s so hearty, nourishing, and versatile! There are seemingly endless ways to make chili; with or without beans, spicy or mild, white or red, jam-packed with veggies or veggie-less; so many possibilities. I make many varieties, but this recipe for 3-Bean Chili is a standard in my house.

Benefits of slow cooking.

For this recipe, I use a slow cooker, which means, not only does my whole house smell amazing every time I cook it but also, I’m not panicking trying to get dinner ready with limited time. I use slow cookers year round. They create super homey and warming dishes in the colder months and don’t cause my kitchen to overheat in the middle of summer. They are an indispensable kitchen appliance in my opinion. If you don’t feel like spending money on a brand new slow cooker, visit your local thrift store, they are a common find on thrift shelves.

Let’s talk toppings.

This 3-Bean Chili is a dinner my whole family can agree upon, with one exception…toppings. I usually set up a large “toppings bar” when serving this chili so everyone can customize their bowl. Some of our favorites include:

• Fresh or roasted vegetables
• Peppers (jalapenos, habaneros, poblanos, or even bell peppers)
• Avocado or guacamole
• Crushed crackers or tortilla chips
• Pasta
• Greek yogurt (there are excellent non-dairy varieties nowadays)
• Cheese (once again, there are incredible vegan varieties on the market)

A simple & nourishing family dinner.

The ingredient list for this chili is super straight-forward, nothing crazy. With a well-stocked fridge and pantry, you should be able to make this recipe anytime. This is also a great base recipe for chili, so feel free to add other ingredients, change the beans, have fun with it!

Print Recipe

3-Bean Chili

(1 votes, average: 5.00 out of 5)

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Slow Cooker – American

By Amy – Serves: 6+

Prep Time: 15 minutes – Cooking Time: 6 hours – Total Time: 6-8 hours

A vegan slow cooker chili loaded with beans.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 small bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1-28 oz. can crushed tomatoes
• 3-15 oz. cans of beans (your choice), rinsed & drained
• 1 cup frozen corn
• 3 tbsp tomato paste
• 1 1/2 cups hot water
• 1 tsp salt

Instructions

1

Heat oil in a pan on medium heat. Add onion, bell pepper, and garlic to pan. Cook 3 to 5 minutes until softened.

2

While they cook, whisk tomato paste in hot water to dissolve.

3

Transfer onion mixture and tomato water to a slow cooker. Add all other ingredients to

4

slow cooker.

5

Cook on low 6 to 8 hours.

Notes

This chili can be prepared on a stove top if you don't want to use a slow cooker. Just follow the directions but cook in a large pot for about 45 minutes-1 hour on low and check doneness.