3 Bean Chili Recipe Slow Cooker Vegetarian Made Easy

When the chill of autumn or winter sets in, nothing beats the comforting warmth of a hearty chili. This 3 bean chili recipe slow cooker vegetarian version is a fantastic way to enjoy a wholesome, flavorful meal without any meat.

Packed with protein-rich beans, fresh vegetables, and a blend of spices, this slow cooker chili is perfect for busy days when you want a fuss-free dinner that simmers itself to perfection. Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals into your diet, this recipe is a crowd-pleaser that satisfies both taste buds and nutrition needs.

Slow cooking allows the flavors to meld beautifully, creating a rich, savory chili that tastes like it’s been simmering for hours. Best of all, it’s easy to customize with your favorite ingredients or spice preferences.

So grab your slow cooker and get ready to enjoy a warm bowl of this delicious, nutritious chili that’s perfect for meal prep, family dinners, or cozy nights in.

Why You’ll Love This Recipe

This 3 bean chili recipe is a stellar example of comfort food that’s both healthy and satisfying. Here’s why you’ll want to keep it in your weekly rotation:

• Easy to prepare: Just toss the ingredients into your slow cooker and let it work its magic.
• Nutritious and filling: Beans provide plant-based protein and fiber, helping you stay full longer.
• Customizable: Adjust the spice level or add your favorite veggies and toppings.
• Budget-friendly: Beans and pantry staples make this chili affordable for any household.
• Great for leftovers: Chili tastes even better the next day and freezes well.

Ingredients

• 1 cup dried black beans (or 1 can, drained and rinsed)
• 1 cup dried kidney beans (or 1 can, drained and rinsed)
• 1 cup dried pinto beans (or 1 can, drained and rinsed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, adjust to taste)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices

Equipment

• Slow cooker (Crock-Pot) – 4 to 6 quarts recommended
• Large skillet (for sautéing vegetables)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for rinsing beans if using canned)

Instructions

1. If using dried beans, soak them overnight. Drain and rinse before cooking. This step improves digestibility and shortens cooking time.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Cook for 5-7 minutes until softened and fragrant.
3. Combine ingredients in the slow cooker: Add the sautéed vegetables, beans (soaked or canned), diced tomatoes, tomato sauce, and vegetable broth to the slow cooker.
4. Add spices: Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir well to combine all flavors.
5. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The beans should be tender and the chili thickened.
6. Check and adjust seasoning: Taste the chili and add more salt, pepper, or chili powder if needed.
7. Serve hot with your favorite toppings. Garnish with shredded cheese, sour cream, avocado, or fresh cilantro for an extra boost of flavor.

Tips & Variations

“Slow cookers vary, so check your chili’s consistency halfway through cooking and add a splash of vegetable broth if it seems too thick.”

• Beans: Feel free to swap any of the beans for chickpeas or white beans depending on what you have on hand.
• Make it vegan: Skip cheese and sour cream or use plant-based alternatives for a fully vegan chili.
• Spice it up: Add diced jalapeños or chipotle peppers in adobo sauce for a smoky heat.
• Extra veggies: Add chopped zucchini, corn, or carrots for added texture and nutrients.
• Meal prep: This chili freezes and reheats beautifully, making it perfect for batch cooking.

Nutrition Facts

Serving Suggestions

This 3 bean chili is versatile and pairs wonderfully with a variety of sides and toppings. Here are some ideas to elevate your meal:

• Serve over cooked rice or quinoa for a more filling dish.
• Top with shredded cheddar or Monterey Jack cheese and a dollop of sour cream.
• Add sliced avocado or guacamole for creaminess and healthy fats.
• Sprinkle chopped fresh cilantro and a squeeze of lime juice for brightness.
• For a crunchy contrast, serve with tortilla chips or cornbread.

Conclusion

This slow cooker 3 bean chili recipe is a delicious, nutritious, and easy way to enjoy a meatless meal that doesn’t skimp on flavor or satisfaction. The combination of beans, spices, and fresh vegetables creates a hearty dish perfect for any time of year but especially comforting during cooler months.

With minimal prep and the convenience of a slow cooker, this chili is an excellent option for busy households or those looking for healthy, plant-based meals that please the whole family.

If you loved this recipe, you might also enjoy trying other comforting dishes like the Breakfast Wellington Recipe, or if you’re curious about more slow cooker delights, check out the Braised Pork Ribs With Radish Recipe.

For an adventurous twist, explore the unique flavors in the Bluebill Duck Recipes.

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