Hearty Slow Cooker Vegetarian Three-Bean Chili

Chili is a comfort food staple, and you don’t need ground beef to make it hearty and satisfying. This Slow Cooker Vegetarian Three-Bean Chili is packed with plant-based protein, fiber, and warm Mexican spices. Simmering black beans, kidney beans, and pinto beans slowly with fire-roasted tomatoes, peppers, and onions creates a rich, thick, and deeply flavorful chili that is perfect for game days, cold nights, or meal prep.

Why You’ll Love This Recipe

• Nutrient-Dense: Loaded with vitamins, minerals, fiber, and antioxidants.
• Budget-Friendly: Made with inexpensive canned beans and vegetables.
• Freezes Well: Leftovers can be frozen for up to 3 months, making it great for emergency meals.

Ingredients Needed

• Black Beans, Kidney Beans, & Pinto Beans (1 can each, 15 oz): Rinsed and drained.
• Fire-Roasted Diced Tomatoes (1 can, 28 oz): With their juices.
• Tomato Paste (3 tbsp): To thicken and deepen the tomato flavor.
• Bell Pepper (1 medium) & Red Onion (1 medium): Chopped.
• Garlic (3 cloves): Minced.
• Chili Powder (2 tbsp) & Cumin (1 tbsp): The signature chili spices.
• Vegetable Broth (1 cup): To thin.
• Salt & Pepper: To taste.

How to Cook Vegetarian Chili

1. Combine: Combine all ingredients (beans, tomatoes, tomato paste, bell pepper, onion, garlic, spices, broth, salt, and pepper) in the slow cooker bowl. Stir well to mix the tomato paste and spices evenly.
2. Slow Cook: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The chili should be thick and the vegetables tender.
3. Serve: Spoon into bowls and top with your favorite toppings: avocado, sour cream, shredded cheese, and fresh cilantro.