Vegetarian Crockpot Three-Bean Chili

This Vegetarian Crockpot Three-Bean Chili features a hearty mix of beans in a spicy, smoky broth. Perfect for a comforting meal, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This chili is a nutritious, hearty dinner option that transforms a hearty mix of beans in a spicy, smoky broth into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein, fiber, and taste. Versatile—serve with rice or chips—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sauté the Veggies: Enhances flavor and texture.
• Use Fresh Spices: Adds better aroma.
• Cook on Low: Ensures deep flavor development.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but spoonable.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Hot: Maximizes the smoky appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili powder to preference.

Yield: 8 servings

Vegetarian Crockpot Three-Bean Chili

Print

Hearty three-bean chili, savory crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ cup diced avocado
• 1 can (14.5 oz) diced tomatoes
• 1 cup black beans
• 1 cup kidney beans
• 1 cup pinto beans
• 1 large onion
• 1 tsp cumin
• 2 tbsp tomato paste
• 2 tsp chili powder
• 3 cloves garlic

Instructions

1. Prep the Veggies: Chop onion and mince garlic.
2. Sauté the Base: In a skillet, sauté onion and garlic over medium heat until softened; transfer to crockpot.
3. Combine Ingredients: Add kidney beans, black beans, pinto beans, diced tomatoes, and tomato paste to the crockpot.
4. Season the Dish: Stir in chili powder, cumin, and a pinch of salt.
5. Add Liquid: Pour in a splash of water if needed to adjust consistency.
6. Set the Crockpot: Cover and cook on low for 6-8 hours until flavors meld.
7. Check Consistency: Ensure the chili is thick and hearty; stir well.
8. Taste and Adjust: Add more chili powder if you love extra heat.
9. Rest the Chili: Let it sit for 10 minutes with the lid off to thicken.
10. Serve and Enjoy: Top with diced avocado and serve hot, savoring this hearty, vegetarian delight!

Notes

• Sauté veggies first for flavor; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 122Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 25mgCarbohydrates 20gFiber 7gSugar 2gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Kidney Beans (1 cup): Drained, for heartiness.
• Black Beans (1 cup): Drained, for texture.
• Pinto Beans (1 cup): Drained, for richness.
• Diced Tomatoes (1 can, 14.5 oz): For base.
• Tomato Paste (2 tbsp): For depth.
• Chili Powder (2 tsp): For heat.
• Cumin (1 tsp): Ground, for warmth.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Avocado (½ cup): Diced, for garnish.

Variations and Substitutions

• Bean Swap: Replace with chickpeas or lentils.
• Tomato Swap: Use fresh tomatoes or sauce.
• Spice Swap: Add cayenne for extra heat.
• Cumin Swap: Use coriander for variety.
• Onion Swap: Use shallots for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Garnish Swap: Use cilantro or omit.
• Low-Sodium: Reduce or skip salt based on canned goods.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Ultimate Delicious Slow Cooker Pot Roast Recipe