Slow Cooker Three-Bean Chili Recipe - Our Stoney Acres (2024)

This slow cooker three-bean chili recipe is cooked all day in the slow cooker. It is so quick and easy to throw together in the morning on a busy day!

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Slow Cooker Three-Bean Chili Recipe

I love this slow cooker three-bean chili recipe it tastes so good any time of the year. However, on a cold chilly night, it is the perfect thing to warm you up. For this reason, I have been making this chili recipe for about 15 years. I have changed it up so much and now I have a come up with a great recipe. The blend of spices, beans, and homegrown tomatoes is so delicious!

Healthy Plant-Based Chili

As you have read in my other posts we have switched our eating lifestyle to whole food plant-based. This recipe only needed a little modifying. When I first started making this recipe I added hamburger to it. However, I now have just taken that out and I have not noticed a difference it is just as yummy and a whole lot healthier.

My favorite thing to use is our own canned or frozen tomatoes and peppers and also onions from our garden in this recipe. I love it when we can use fresh vegetables from our own garden that we have preserved. The fresh veggies seem so much more nutritious coming from my backyard.

Easy Recipe

This three-bean chili recipe can be thrown together early in the morning in 15 minutes or less. I use either canned beans or I use the pinto or black beans I have frozen. Just add the frozen or canned vegetables and beans along with the spices mix it together and that is it. Turn the slow cooker on and dinner is ready and cooking and I don’t have to worry about it later.

I also like to make a super big batch of this chili because I use it as leftovers for the next few days. As a result of all that chili, I am able to have easy dinners for 3 nights in a row. I use it to make Navajo tacos one night and the next night I will just do bake potatoes and pour the chili on it.

Slow Cooker Three-Bean Chili Recipe

½ c. chopped onions
1 c. chopped peppers
½ tsp garlic powder (or 1 minced garlic clove)
1 32 oz of canned tomatoes
3 cans of Tri-blend beans(undrained)
2 cans of pinto beans (undrained)
1 can of kidney beans(drained)
½ -1 Tbs. Chili powder add more if needed
1 tsp salt
½ tsp cumin add more if needed

Instructions

Chop the vegetables on a cutting board and add the canned or frozen tomatoes to slow cooker pot. You can add more tomatoes if you want the chili to have more in it. You can also just use 4 cups of fresh tomatoes or buy two 28 oz cans. Add the beans a can at a time and see if there is too much liquid in it. If it looks like it has enough liquid then drain the rest of the beans and add to slow cooker. Measure and add the spices to the chili and mix well. Turn the slow cooker on low and cook for 8 hours.

Enjoy your nice warm bowl of whole food plant-based chili tonight for dinner. You love how this tastes and how easy it is to make.