Slow Cooker Three Bean Chili
This meatless chili is thick, smoky and full of texture from three kinds of beans, sweet peppers, carrots and corn. Everything goes into the slow cooker raw with no browning, and a few mashed beans at the end give it a hearty, spoonable body. It is vegan and gluten-free, so one pot works for a mixed crowd.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 6 hrs
- Total Time
- 6 hrs 20 mins
- Servings
- 8 servings
How do you make Slow Cooker Three Bean Chili?
Add 3 cans of drained beans (kidney, black and pinto), a 796 ml (28 oz) can of diced tomatoes, onion, garlic, 2 bell peppers, carrots, corn, vegetable broth, chili powder, cumin, smoked paprika and oregano to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Mash a few beans to thicken, stir in lime juice and serve with avocado and cilantro.
- Total time
- 6 hrs 20 mins
- Calories
- 235 per serving
- Protein
- 13 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Potato masher or fork
Quick Directions
Load the slow cooker
Add the beans, tomatoes with their juice, tomato paste, onion, garlic, bell peppers, carrots, jalapeño, corn and broth to the slow cooker.
Slow cook
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the carrots are tender and the chili has thickened slightly.
Thicken
Mash about a quarter of the beans against the side of the pot with a potato masher or fork and stir them back in.
Season and serve
Stir in the lime juice, then taste and add more salt or chili powder if needed.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker three bean chili.
Load the slow cooker
Add the beans, tomatoes with their juice, tomato paste, onion, garlic, bell peppers, carrots, jalapeño, corn and broth to the slow cooker. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt and pepper and stir well.
Slow cook
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the carrots are tender and the chili has thickened slightly.
Thicken
Mash about a quarter of the beans against the side of the pot with a potato masher or fork and stir them back in. For an even thicker chili, cook uncovered on HIGH for 20-30 minutes.
Season and serve
Stir in the lime juice, then taste and add more salt or chili powder if needed. Ladle into bowls and top with avocado, cilantro, green onion and a spoonful of dairy-free sour cream, with tortilla chips on the side.
Recipe Tips
- Chili powder means different things around the world. In North America it is a mild blend of ground chilies, cumin and oregano; elsewhere it is often pure ground chili. If yours is pure chili, use 2 tsp instead of 2 tbsp and add an extra 1 tsp each of cumin and oregano.
- Rinse the canned beans well. It removes excess salt and the starchy canning liquid that can make the chili taste flat.
- Any three beans work. Chickpeas, navy beans or white beans can stand in for any of the cans.
- Bean chili tastes even better the next day, once the spices have settled, so it is a good one to make ahead.
Variations
- Add 1 medium sweet potato, peeled and cut into 2 cm cubes, with the carrots for a heartier, slightly sweet chili.
- For more smoke and heat, blend 1 chipotle pepper in adobo sauce (a smoked jalapeño canned in a tangy red sauce) with the tomatoes.
- Top with shredded cheddar and regular sour cream if you don't need it vegan. The chili is then vegetarian rather than vegan.
Nutrition (per serving)
| Calories | 235 |
|---|---|
| Protein | 13 g |
| Carbs | 43 g |
| Fat | 1.5 g |
| Saturated fat | 0.2 g |
| Fibre | 13 g |
| Sugar | 8 g |
| Sodium | 630 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in airtight containers for up to 5 days.
- Freezer
- Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a pot over medium heat or in the microwave, stirring and adding a splash of water if it has thickened, until it reaches 74°C (165°F). Do not reheat leftovers in the slow cooker.
Slow Cooker Three Bean Chili FAQs
What beans are best for three bean chili?
Red kidney, black and pinto beans are the classic trio because they hold their shape over long cooking. Cannellini, navy beans or chickpeas also work, so use any three you have.
How long does bean chili take in the slow cooker?
With canned beans, cook it on LOW for 6-8 hours or HIGH for 3-4 hours. It is ready when the carrots and peppers are tender and the sauce has thickened.
Can I use dried beans instead of canned?
Yes, but cook them first. Soak about 450 g (2 1/2 cups) of mixed dried beans overnight, boil them hard for 10 minutes, then simmer until tender before using them in place of the canned beans. Raw kidney beans contain a natural toxin that the low heat of a slow cooker does not destroy.
Is three bean chili healthy?
This version has about 235 calories, 13 g of protein and 13 g of fibre per serving, with only 1.5 g of fat. Beans and vegetables make it filling, and rinsing the canned beans keeps the sodium in check.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
