One of my favorite dishes to make is a good pot of bean chili. So much so, I’m surprised I haven’t shared a chili recipe with you all that was my own. In the past, I’ve shared how I jazzed up some soy chorizo with chili, but that doesn’t really count. The soy chorizo did all of the heavy lifting in the flavor department, so all I did was add some beans and tomatoes to it. Easy peasy.
While this 3 bean chili recipe isn’t as easy as that one, it’s still easy nonetheless. The toughest part is chopping up all the veggies. If you don’t mind a little dicing, stick around for more! I made this dish on Christmas eve this year.
I had no intentions on making a big spread of dishes in celebration of the holiday and instead opted for a meal that required little to no effort. This 3 bean chili was just that! AND it’s made in the slow cooker, so you can practically set it and forget it! For Christmas day we were headed to my husband’s side of the family and as you may have guessed, my options were limited. Correction, option. My option was cranberry sauce 🙂
I wasn’t sweatin’ it at all. This is why I take my own food wherever I go. I ain’t got time to be starvin’! I paired this chili with some rice in my favorite pyrex bowl plus my new favorite easy vegan cornbread and carried it over to his family’s house. While they were still waiting for their food to finish cooking, I was cozied up on the couch with my lovely bowl of chili and rice.
For the record, I tried waiting to eat with everyone. In fact, I waited for about 2 hours. I can’t remember what I ate for breakfast that morning, but apparently whatever it was wasn’t enough to hold me over for that long. My stomach was talking to me and I couldn’t bare to wait any longer.
I cooked this chili in the slow cooker on high for about 4 hours, but if you want to make it overnight try setting it on low so that it’s ready in the morning for you to take to lunch. Oh, and it makes a lot so you’ll have enough for dinner too!
Most recently (September 2019) I made this chili using my instant pressure cooker and it only took 30 minutes! So if you’re super crunched for time, try cooking it this way instead.
This slow cooker 3 bean chili will definitely be in rotation at my house. It’s effortless, inexpensive, hearty, and filling! Give it a try and let me know what you think in the comments below!
What to Pair with this Slow Cooker 3 Bean Chili:
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This post was updated September 23, 2019
Slow Cooker 3 Bean Chili
- 1 can black beans drained
- 1 can pinto beans drained
- 1 can red kidney beans drained
- 1 can fire roasted tomatoes (entire can)
- 1 cup vegetable broth more or less to taste depending on how soupy you'd prefer it to to be
- 1 tbsp minced garlic
- 1/4 cup pickled jalapenos
- 1/2 tbsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- cayenne pepper (to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 medium red onion diced
- 1 red pepper diced
- 1 green pepper diced
- 1 cup canned corn drained
- Add all ingredients to your slow cooker and set on high for 4 hours.
- Stir intermittently.
- Serve with rice or enjoy alone and garnish with diced red onions and avocado (optional). Enjoy!
Delicious! Satisfied my chili craving and was easy to make. The seasoning & spices really set in by using the slow cooker vs. using the stove. Plus, I loved the idea of pickled jalapeños. (If you’re worried about it being too spicy, no worries. This is a perfect amount. Spicy without overpowering the dish or being so hot you can’t enjoy it.)
Alisa, I’m so glad you enjoyed it! I agree, the stove top is great if you’re pinched for time but the slow cooker allows the flavors to set in!
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Excellent! I didn’t have to adjust seasonings or anything after I made it! I did make it in a stock pot and it is something I will make again and again. Loved it!!
Thanks Lesley! So glad you liked it! 🙂
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Loved it so much!!
Do you use the entire can of beans with its juice, or do you drain and rinsed the beans?
Hey Maria, thanks for asking! I usually drain them, no rinsing. I’ll update the recipe to make that more clear 🙂
Anything using a slow cooker is a HUGE winner for me, due to my busy, busy lifestyle, but this had the added bonus of tasting ABSOLUTELY DEVINE !!! Non vego husband loved it and said, if he was served this in a restaurant he would be super happy, so it was a winner with him as well. Served with brown rice, vegan sour cream and avocado – just perfect.
Made this twice so far and its a huge hit!
I was wondering do I need to double the time if I double the serving size?
Hey Dori, so glad you’ve been enjoying this recipe! No, you shouldn’t need to double the time if you’re making it in a slow cooker, but perhaps allow for an extra 15-20 minutes of cooking.
After the first bite you will say “mmmm!”. This recipe is de-VINE! I’ve made it so many times I have the recipe memorized. You will make this once and it will become part of your regular recipe catalog. Tasty. Satisfying. Filling. Comforting. Such a winner!
This recipe is so good! We have made this twice now and we love it!
If I was to double the recipe and cook in a pressure cooker on high, any advice on on how long to set the cook time too?
Thanks for this recipe! It’s one of our favorites! 🙂
Hey Matt, so glad you’ve been enjoying this recipe! Unfortunately I don’t have too much experience with pressure cookers so it’s hard for me to say, but it’s a great idea! If you do try it I hope you’ll come back and let us know how it goes.