Description
A hearty and flavorful 3 Bean Vegetarian Chili made with a medley of beans, diced vegetables, and bold spices, slow-cooked to perfection. This delicious chili is perfect for a nutritious and comforting meal that’s easy to prepare and packed with plant-based protein.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 bell peppers (1 red & 1 yellow), diced
- 3 jalapeños, seeds and light-colored insides removed, diced
- 2 teaspoons minced garlic
Canned Goods & Beans
- 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
- 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 of the jalapeños, cut each pepper in half lengthwise and use a small spoon to scoop out the seeds and membranes. Then dice the green parts finely.
- Combine Ingredients in Slow Cooker: Place the diced vegetables, canned diced tomatoes, drained and rinsed chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin into the crock of a slow cooker. Stir everything together to combine the ingredients evenly.
- Slow Cook the Chili: Cook the mixture on low for 7 to 8 hours or on high for 3 to 4 hours. Once cooked, the chili will be thick, flavorful, and ready to serve.
- Serve with Toppings: Ladle the chili into bowls and top with your favorite garnishes such as sour cream or Greek yogurt, shredded cheddar cheese, cilantro, and green onions to add extra flavor and texture.
Notes
- For a milder chili, reduce the amount of jalapeños or remove all seeds.
- If you prefer a thicker chili, cook uncovered in the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like corn or zucchini for extra nutrition.
- Use gluten-free chili powder to keep the recipe gluten-free if needed.
