Description
This hearty 3 Bean Vegetarian Chili is a flavorful, slow-cooked dish packed with a trio of beans, diced vegetables, and a blend of spices. Perfect for a comforting meal, it is easy to prepare and allows the flavors to meld beautifully over several hours in a slow cooker. Ideal for vegetarians and chili lovers looking for a nutritious and satisfying dinner option.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 bell peppers (1 red & 1 yellow), diced
- 3 jalapeños, seeds and light colored insides removed, diced
Beans and Tomatoes
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Spices and Seasonings
- 2 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
Instructions
- Prepare the Vegetables: Dice the onion, bell peppers, and jalapeños. To remove the seeds and light-colored insides from the jalapeños, cut them in half lengthwise and use a small spoon to scoop out the seeds and membranes, then dice the remaining green parts.
- Combine Ingredients in Slow Cooker: Add the diced vegetables, canned diced tomatoes, chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin to the crock of a slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Set the slow cooker to low heat and let cook for 7-8 hours, or alternatively, cook on high heat for 3-4 hours. This slow cooking process allows all the flavors to blend and develop deeply.
- Serve: Once cooked, serve the chili hot with your choice of garnishes such as sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, green onions, or any favorite chili toppings you prefer.
Notes
- Removing seeds from jalapeños helps control the heat level, but you can adjust this to your taste by leaving some seeds in for added spice.
- This chili can be made in advance and reheated, flavors will deepen over time.
- For a vegan version, substitute any non-vegan toppings like sour cream and cheese with plant-based alternatives.
- Consider serving with cornbread or over rice for a complete meal.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
