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–+ servings
wooden bowl of chili topped with sliced green onions next to green onions and corn muffins

3 Bean Chili {Slow Cooker Recipe}

Amanda
This easy 3 bean chili is made simply in the slow cooker with no meat. This hearty chili is the perfect recipe for Halloween, game day or a cool Fall night!
5 from 43 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Chili, Main Course, Soup
Cuisine American
Servings 8 servings
Calories 208 kcal

Ingredients
  

  • 2 cloves garlic
  • 1 medium yellow onion
  • 1 large red bell pepper
  • 14 ounces canned black beans rinsed and drained
  • 14 ounces canned cannellini or white kidney beans rinsed and drained
  • 14 ounces canned light or dark red kidney beans rinsed and drained
  • 28 ounces canned diced tomatoes with italian seasonings
  • 6 ounces canned tomato paste
  • 2 cups vegetable broth or stock
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon dried oregano
  • ½ teaspoon ground allspice
  • ¼ - ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • sliced green onions for garnish

Instructions
 

  • Mince the garlic and dice the onion and red bell pepper. 
  • Add all of the ingredients to the slow cooker, except the green onions and stir to combine. Cover and cook for 4 hours on high or 8 hours on low.
  • Serve with sliced green onions on top for garnish.

Notes

This recipe yields approximately 2 quarts of chili or 6-8 servings
  • This chili can be served right out of the slow cooker to make things easy and to help keep it warm. It can stay in the slow cooker on the warm setting for approximately 2-3 hours.
  • If the slow cooker is large enough, double the recipe and freeze part of it for an easy dinner later.

Topping Ideas

  • sliced green onions or diced yellow onions
  • chopped fresh cilantro
  • sliced avocado
  • tortilla or corn chips
  • hot sauce or salsa
  • shredded cheese
  • sour cream 
  • corn bread or corn muffins

Substitutions and Variations

  • Beans - Garbanzo beans, butter beans or pinto beans are other beans that can be used in this recipe. 
  • Tomatoes - Diced canned tomatoes with italian seasoning give this chili extra flavor. Plain diced canned tomatoes can also be used, or for some added zip, use diced canned tomatoes with chilies.
  • More veggies - Add a small bag of frozen corn or green beans during the last hour of cooking for extra veggies.
  • Spicy - Add a diced jalapeno or two for some extra spice.
  • Meat - Add a pound of cooked ground beef or italian sausage.

Alternative Cooking Methods

Stovetop - Heat 2 Tablespoons of olive oil in a large pot or dutch oven over medium heat. Add the diced onion and bell pepper and cook for 3-5 minutes until they start to soften. Add in the minced garlic and saute for a minute more. Add in the remaining ingredients and bring the mixture to a boil over medium high heat. Once the mixture begins to boil, lower the heat to medium low and allow the chili to simmer for 30-60 minutes until thickened. 

Make Ahead and Storage Instructions

This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in the refrigerator for up to 3 days. Cooled chili can also be stored in an airtight container in the freezer for up to 3 months.
Frozen chili should be thawed completely in the refrigerator before reheating. Thawed chili can be warmed up in the microwave or in a pot on the stovetop over medium low heat.

Nutrition

Serving: 1cupCalories: 208kcalCarbohydrates: 41gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1172mgPotassium: 899mgFiber: 13gSugar: 7gVitamin A: 1852IUVitamin C: 43mgCalcium: 137mgIron: 7mg
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