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Vegetarian Three-Bean Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Can Opener
  • Knife
  • Cutting Board

Ingredients
  

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheddar cheese, chopped cilantro

Instructions
 

  • Add the black beans, kidney beans, pinto beans, onion, green bell pepper, red bell pepper, and garlic to the slow cooker.
  • Pour in the crushed tomatoes and vegetable broth.
  • Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the top.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours.
  • Taste and adjust salt if needed before serving.
  • Ladle into bowls and add optional toppings if desired.

Notes

If the chili seems too thick after cooking, stir in a splash of extra vegetable broth. The smoked paprika gives a subtle depth that pairs well with the three types of beans, so skip it only if you do not have it on hand. Leftovers thicken further in the fridge, making them ideal for stuffing into baked potatoes the next day.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Can Opener, Knife, Cutting Board