Three Bean Crockpot Chili
This nutrient-dense, slow-cooked three bean chili is the ultimate comfort food for busy families. By combining kidney, black, and pinto beans with aromatic spices, this vegetarian dish delivers a rich, savory flavor profile. The slow cooking process allows the ingredients to meld perfectly, resulting in a thick, hearty sauce that is both effortless to prepare and consistently delicious every time you make it.
- Prep Time: 15
- Cook Time: 480
- Total Time: 495
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
15 oz can kidney beans, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can pinto beans, rinsed and drained
28 oz can fire-roasted crushed tomatoes
1 cup low-sodium vegetable broth
3 tbsp chili powder
1 tbsp cumin
1 large onion, diced
4 cloves garlic, minced
1 tbsp olive oil
Instructions
Heat olive oil in a skillet over medium-high heat.
Add the diced onions and sauté until translucent.
Stir in the minced garlic and cook for 60 seconds until fragrant.
Transfer the onion and garlic mixture into the crockpot bowl.
Add the rinsed and drained kidney, black, and pinto beans.
Pour in the crushed tomatoes and vegetable broth.
Stir in the chili powder and cumin until well combined.
Cover and cook on low for 6 to 8 hours.
Notes
Ensure all beans are thoroughly rinsed and drained before adding to the pot. Using fire-roasted tomatoes adds a natural depth of flavor that complements the earthy spices. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://itisrecipes.com/three-bean-crockpot-chili/