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–+ servings
Three Bean Chili

Deliciously Hearty Three Bean Chili for Cozy Nights

This Three Bean Chili is a comforting and flavorful vegetarian dish perfect for cold winter nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 can Kidney Beans canned, drained
  • 1 can Black Beans canned, drained
  • 1 can Pinto Beans canned, drained
  • 1 can Diced Tomatoes no need to drain
  • 4 cups Vegetable Stock
Vegetables
  • 2 cups Green Bell Peppers diced
  • 1 medium White Onion diced
  • 3 cloves Garlic minced
  • 1 cup Corn Kernels frozen, no thawing needed
Seasoning
  • 1 cup Red Salsa medium recommended
  • 2 tbsp Chili Powder adjust to taste
  • 1 tbsp Cumin
  • 1 tsp Cayenne Pepper optional for spice
  • to taste Salt
  • to taste Pepper

Equipment

  • 5-quart slow cooker

Method
 

Cooking Steps
  1. Prepare Slow Cooker: Turn your 5-quart slow cooker to the high setting and preheat.
  2. Combine Ingredients: Add diced white onion, minced garlic, kidney beans, black beans, pinto beans, diced tomatoes, green bell peppers, and corn kernels into the slow cooker. Stir gently.
  3. Add Liquids and Spices: Pour in the vegetable stock and red salsa, then add chili powder, cumin, cayenne, salt, and pepper. Blend well.
  4. Cook: Cover with the lid and cook on high for 3-4 hours or low for 7-8 hours until the chili thickens.
  5. Serve: Taste and adjust seasoning if necessary. Ladle into bowls and garnish if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 10IUVitamin C: 45mgCalcium: 4mgIron: 15mg

Notes

This chili keeps beautifully in the fridge for up to 5 days or can be frozen for 3 months. It's even tastier the next day!

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