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Hearty Slow Cooker Three Bean Chili for Cozy Nights

This hearty vegetarian chili combines three types of beans with fresh veggies and zesty salsa, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beans
  • 1 can Kidney Beans Rinse and drain before adding for optimal texture.
  • 1 can Black Beans Adds richness and fiber; can substitute with additional kidney or pinto beans.
  • 1 can Pinto Beans Offers creaminess; consider swapping with extra black or kidney beans if desired.
For the Base
  • 1 can Diced Tomatoes Use unsalted to manage sodium levels.
  • 2 cups Vegetable Stock Chicken stock works for a non-vegetarian option.
  • 1 cup Salsa Choose mild or medium based on your heat preference.
For the Vegetables
  • 1 medium Green Bell Pepper Substitute with red or yellow peppers for a different flavor profile.
  • 1 cup Corn Kernels Any variety—fresh, frozen, or canned—will work.
  • 1 medium White Onion Yellow onion can be used for a more robust taste.
  • 2 cloves Garlic Minced; garlic powder is a good substitute if needed.
For the Seasoning
  • 2 tablespoons Chili Powder Adjust based on your liking.
  • 1 teaspoon Cumin Essential for that authentic chili flavor.
  • 1/4 teaspoon Cayenne Pepper Adds extra heat; can omit for a milder dish.
  • to taste Salt and Pepper Season to taste to enhance all the wonderful flavors.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Plug in your slow cooker and set it to high heat.
  2. Combine Ingredients: In a large mixing bowl, combine the chopped white onion and minced garlic with the rinsed and drained kidney, black, and pinto beans. Add the diced tomatoes, chopped green bell pepper, corn kernels, vegetable stock, and salsa. Stir everything together before transferring to the slow cooker.
  3. Season the Chili: Sprinkle in your spices by adding chili powder, cumin, and cayenne pepper to the mixture in the slow cooker. Generously season with salt and pepper to taste.
  4. Cook the Chili: Cover the slow cooker and set the timer for 3-4 hours on high heat or 7-8 hours on low heat.
  5. Serve and Garnish: Once cooked, taste and adjust seasoning if needed. Ladle the chili into bowls.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 15gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This chili not only warms the soul but also serves as a versatile dish for homemade meals.

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