Slow Cooker Three Bean Chili

Get ready for the ultimate hands-off comfort food experience! This three-bean chili practically makes itself while filling your home with irresistible aromas. Perfect for busy weeknights or lazy weekends when you want maximum flavor with minimal effort.

What makes this chili special is its perfect balance of textures and flavors – tender beans, sweet corn, and just the right kick of heat. Plus, it’s completely vegetarian (easily made vegan!) without sacrificing any of that classic chili satisfaction. The slow cooker does all the heavy lifting, letting the spices develop into something truly magical.

Ingredients

For the Base:

• 30 oz can kidney beans, drained
• 15 oz can black beans, drained
• 15 oz can pinto beans (vegetarian), drained
• 15 oz can diced tomato
• 2 large green bell peppers, diced
• 1½ cups corn kernels
• ½ white onion, diced
• 2 cloves garlic, minced

For the Liquid & Seasonings:

• 2½ cups vegetable stock
• 1 cup mild to medium red salsa
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• Salt and pepper to taste

Steps

Slow Cooker Method:

1. Set your slow cooker to high. Use a 5-quart capacity cooker (for smaller cookers, halve the recipe to ensure proper cooking). The larger size allows better heat distribution and prevents overflow.
2. Layer ingredients in this order for optimal cooking:
   • Add onion and garlic first – this creates a flavor base
   • Add all beans, tomatoes, bell pepper, and corn
   • Pour in vegetable stock and salsa
   • Sprinkle in spices
   • Stir gently to combine without mashing beans
3. Cook for 3-4 hours on high or 7 hours on low. You’ll know it’s ready when the vegetables are tender and the liquid has slightly reduced.

Stovetop Method:

4. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat (350°F/175°C). Add onion and bell pepper, cooking for 4-5 minutes until softened but not browned.
5. Add garlic and cook for 1 minute until fragrant. Watch carefully – garlic can burn quickly and become bitter.
6. Add remaining ingredients, bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally. The chili should be thick but still slightly liquid.
7. Season to taste with salt and pepper. Serve hot with optional toppings like green onion, cheddar cheese, or sour cream (omit dairy toppings for vegan version).

Smart Swaps

• Replace sour cream with cashew cream (blend 1 cup soaked cashews with ½ cup water)
• Use fire-roasted tomatoes instead of regular diced for extra smoky flavor
• Substitute 1 cup chopped mushrooms for corn to reduce carbs

Make It Diabetes-Friendly

• Use 2 cups cauliflower rice instead of corn (reduces carbs by 17g per serving)
• Add 2 tablespoons chia seeds to increase fiber and slow sugar absorption
• Serve over zucchini noodles instead of rice (saves 45g carbs per serving)

Pro Tips

• Don’t drain the tomatoes – their liquid adds flavor and proper consistency
• For thicker chili, mash some beans against the side of the pot
• Let sit 10 minutes before serving to allow flavors to meld