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–+ servings
Slow Cooker Three Bean Chili

Savory Slow Cooker Three Bean Chili for Cozy Nights

Enjoy a comforting bowl of Slow Cooker Three Bean Chili, perfect for chilly evenings, packed with nutritious beans and veggies.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 can Kidney Beans Add texture and heartiness; substitute with any canned beans if desired.
  • 1 can Black Beans Contribute creaminess; feel free to replace with more kidney or pinto beans.
  • 1 can Pinto Beans Classic for chili recipes, bringing extra flavor; no substitutions suggested.
  • 1 can Diced Tomatoes Provide moisture and acidity; crushed tomatoes or fresh can be great alternatives.
  • 1 cup Green Bell Peppers Adds sweetness and crunch; any color bell pepper or zucchini can be used instead.
  • 1 cup Corn Kernels Introduces sweetness and texture; frozen or canned corn works well.
  • 1 medium Onion Acts as a base flavor layer; shallots or leeks are great substitutes.
  • 2 cloves Garlic Enhances the overall flavor profile; replace with garlic powder if necessary.
  • 2 cups Vegetable Stock Essential for liquid and flavor; you can use water or any other broth you prefer.
  • 1 cup Red Salsa Adds spice and depth; swap in your favorite salsa or diced green chilies instead.
For the Seasoning
  • 2 tbsp Chili Powder Key for flavoring the chili; adjust based on your spice preference.
  • 1 tbsp Cumin Adds earthiness and warmth; Mexican oregano can be used for a different flavor profile.
  • 1/2 tsp Cayenne Pepper Offers a punch of heat; omit it for a milder chili experience.
  • to taste Salt Essential for seasoning to taste.
  • to taste Pepper Essential for seasoning to taste.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Set your 5-quart slow cooker to high heat. Start by adding the diced onion and minced garlic to the bottom, creating a flavorful base.
  2. Next, add kidney beans, black beans, pinto beans, diced tomatoes, diced green peppers, and corn kernels into your slow cooker.
  3. Pour the vegetable stock and red salsa over the bean and vegetable mixture.
  4. Sprinkle chili powder, cumin, and cayenne pepper over the mixture, adjusting the spice levels to your preference.
  5. Cover the slow cooker with the lid and let it cook for 3 to 4 hours on high or 7 to 8 hours on low.
  6. Once cooking time is up, taste your chili and season with salt and pepper as desired.
  7. Ladle the chili into bowls while it's still hot, consider garnishing with chopped green onions or a sprinkle of cheese.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Customize your seasoning and serve with cornbread or over rice for a complete meal.

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