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!
14ouncescanned cannellini or white kidney beansrinsed and drained
14ouncescanned light or dark red kidney beansrinsed and drained
28ouncescanned diced tomatoes with italian seasonings
6ouncescanned tomato paste
2cupsvegetable broth or stock
2Tablespoonsred wine vinegar
2Tablespoonschili powder
2Tablespoonsground cumin
1Tablespoondried oregano
½teaspoonground allspice
¼ - ½teaspooncrushed red pepper flakes
1teaspoonkosher salt
sliced green onionsfor garnish
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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.