Description
If you’re craving a warm, comforting bowl of chili but don’t have the time to watch the stove, this Crockpot Three-Bean Chili is the perfect solution.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can diced tomatoes (fire-roasted preferred)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1/2 to 1 cup vegetable broth or water (optional, for thinner consistency)
- Optional toppings:
- Shredded cheese (use dairy-free if vegan)
- Sour cream or Greek yoghurt
- Fresh cilantro, chopped
- Sliced green onions
- Sliced jalapeños
Instructions
1. Chop the onion, bell peppers, and garlic, and drain and rinse the canned beans.
2. In a small skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion for about 5 minutes, or until it’s soft and translucent.
3. Add the bell peppers and garlic, and cook for another 2–3 minutes.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne, and cook for an additional minute to toast the spices.
5. Transfer all to the crockpot. Add the black beans, kidney beans, pinto beans, and diced tomatoes.
6. If you’d like a thinner, more stew-like chili, add 1/2 to 1 cup of vegetable broth or water.
7. Place the lid on the crockpot and set it to Low for 6–8 hours or High for 3–4 hours.
Notes
Sautéing before putting everything in the crockpot is optional but highly recommended for a deeper flavor. However, if you’re short on time, you can skip this step and add everything directly to the crockpot.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg