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This easy 3 bean chili is made simply in the slow cooker. This hearty no-meat chili is the perfect recipe for Halloween, game day, or a cool Fall night!
This post was originally published in October 2020 and has been updated for content.
I love making chili in the slow cooker because it allows time for the flavors to develop and makes for a delicious chili. It's also nice if you have a busy day ahead of you because it makes mealtime a cinch.
This chili is great for a party or get-together and will hold up well for serving time. Serve this hearty vegetarian chili with savory cornbread pudding, pizza bread, or even a DIY sliced caramel apple bar!
If you love chili, make sure to also check out my sweet potato and turkey chili!
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🍅 Ingredients notes
- Beans - I like using cannellini beans or white kidney beans, along with dark kidney beans and black beans. Garbanzo beans, butter beans, or pinto beans would also be great!
- Tomatoes - Diced canned tomatoes with Italian seasoning give this chili some extra flavor. If you can't find those at your local grocery store, plain diced canned tomatoes can also be used. For added zip, use diced canned tomatoes with chilies!
📋 Substitutions and variations
- Veggies - Add a small bag of frozen corn or green beans, during the last hour of cooking time.
- Spicy - Add one or two diced jalapenos.
- Meat - Add a pound of cooked ground beef or Italian sausage.
🥑 Topping ideas
- sliced green onions or diced yellow onions
- chopped fresh cilantro
- sliced avocado
- tortilla or corn chips
- hot sauce or salsa
- shredded cheese (dairy or plant based)
- sour cream (dairy or plant based)
- corn bread or corn muffins
🔪 Step by step instructions
First, mince the garlic cloves and dice the onion and bell pepper. Add the vegetables, along with all of the other ingredients to the slow cooker.
Stir to combine everything together, cover and cook on high for 4 hours or low for 8 hours.
Serve the chili warm, garnished with sliced green onions.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- This chili can be served right out of the slow cooker to make things easy and to help keep it warm. It can stay in the slow cooker on the warm setting for about 2-3 hours.
- If your slow cooker is large enough, double the recipe and freeze part of it for an easy dinner later.
🥘 Alternative cooking methods
Stovetop - Heat 2 Tablespoons of olive oil in a large pot or dutch oven over medium heat. Add the diced onion and bell pepper and cook for 3-5 minutes until they start to soften. Add in the minced garlic and saute for a minute more. Add in the remaining ingredients and bring the mixture to a boil over medium high heat. Once the mixture begins to boil, lower the heat to medium low and allow the chili to simmer for 30-60 minutes until thickened.
⏲️ Make ahead and storage instructions
This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in the refrigerator for up to 3 days. Cooled chili can also be stored in an airtight container in the freezer for up to 3 months.
Frozen chili should be thawed completely in the refrigerator before reheating. Thawed chili can be warmed up in the microwave or a pot on the stovetop over medium low heat.
🥘 More slow cooker recipes
If you loved this 3 bean chili recipe, check out these other slow cooker recipes that I know you will love too!
- Italian Beef Au Jus
- Slow Cooker Pork Tenderloin
- Slow Cooker Minestrone Soup
- Crock Pot Chicken Marsala
Recipe
3 Bean Chili {Slow Cooker Recipe}
Ingredients
- 2 cloves garlic
- 1 medium yellow onion
- 1 large red bell pepper
- 14 ounces canned black beans, rinsed and drained
- 14 ounces canned cannellini or white kidney beans, rinsed and drained
- 14 ounces canned light or dark red kidney beans, rinsed and drained
- 28 ounces canned diced tomatoes with italian seasonings
- 6 ounces canned tomato paste
- 2 cups vegetable broth or stock
- 2 Tablespoons red wine vinegar
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon dried oregano
- ½ teaspoon ground allspice
- ¼ - ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- sliced green onions, for garnish
Instructions
- Mince the garlic and dice the onion and red bell pepper.
- Add all of the ingredients to the slow cooker, except the green onions and stir to combine. Cover and cook for 4 hours on high or 8 hours on low.
- Serve with sliced green onions on top for garnish.
Notes
- This chili can be served right out of the slow cooker to make things easy and to help keep it warm. It can stay in the slow cooker on the warm setting for approximately 2-3 hours.
- If the slow cooker is large enough, double the recipe and freeze part of it for an easy dinner later.
Topping Ideas
- sliced green onions or diced yellow onions
- chopped fresh cilantro
- sliced avocado
- tortilla or corn chips
- hot sauce or salsa
- shredded cheese
- sour cream
- corn bread or corn muffins
Substitutions and Variations
- Beans - Garbanzo beans, butter beans or pinto beans are other beans that can be used in this recipe.
- Tomatoes - Diced canned tomatoes with italian seasoning give this chili extra flavor. Plain diced canned tomatoes can also be used, or for some added zip, use diced canned tomatoes with chilies.
- More veggies - Add a small bag of frozen corn or green beans during the last hour of cooking for extra veggies.
- Spicy - Add a diced jalapeno or two for some extra spice.
- Meat - Add a pound of cooked ground beef or italian sausage.
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