3 Bean Vegetarian Chili

"A hearty slow cooker vegetarian chili, made with three different beans and plenty of vegetables. This meatless meal is one that everyone will enjoy, it is full of bold flavors and textures plus it isn't too sweet like many vegetarian chilis."

Prep Time

5 minutes

Cook Time

8 hours

Paired With

Main Protein



Onion 1, 2, 3, 1 28 oz can, 1 15oz can, 1 15 oz can, 1 15 oz can, 2 Tablespoons, 2 Teaspoons, 1 Teaspoon, 1/4 Teaspoon, 1 Teaspoon
Bell Peppers
Diced Tomatoes
Kidney Beans
Black Beans
Chili powder
Minced Garlic
Kosher Salt
Cayenne Pepper



  1. Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
  2. Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.
  3. Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.