Description

A hearty and flavorful 3 Bean Vegetarian Chili that simmers slowly to develop rich, bold flavors. Packed with a mix of chickpeas, kidney beans, and black beans combined with bell peppers, jalapeños, and tomatoes, this slow-cooked chili is perfect as a comforting meal for any day. Ideal for vegetarians and those seeking a nutritious, protein-rich dish that’s easy to prepare.

Ingredients

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Vegetables

1 onion, diced
2 bell peppers (1 red & 1 yellow), diced
3 jalapeños, seeds and membranes removed, diced
2 teaspoons minced garlic

Beans & Tomatoes

1 (28oz) can diced tomatoes
1 (15oz) can chickpeas, drained & rinsed
1 (15oz) can kidney beans, drained & rinsed
1 (15oz) can black beans, drained & rinsed

Spices

2 tablespoons chili powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin

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Instructions

Prepare the vegetables: Dice the onion, red and yellow bell peppers, and jalapeños. To remove the heat and seeds from jalapeños, slice them lengthwise, scoop out the seeds and membranes with a small spoon, then dice the green flesh.
Combine ingredients in slow cooker: Transfer the diced vegetables, canned diced tomatoes, drained chickpeas, kidney beans, black beans, minced garlic, chili powder, kosher salt, cayenne pepper, and cumin into the crock of a slow cooker. Stir well to ensure all ingredients are evenly mixed.
Slow cook the chili: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours to allow flavors to meld and beans to soften.
Serve and garnish: Once cooked, serve the chili hot. Add optional garnishes such as sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, chopped green onions, or any preferred chili toppings to enhance flavor and presentation.

Notes

Removing jalapeño seeds reduces heat but you can keep them for a spicier chili.
Make sure to rinse canned beans to minimize excess sodium.
Leftover chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
For a thicker chili, uncover the slow cooker for the last 30 minutes to evaporate excess liquid.
Vegetarian but not vegan if you add toppings like cheese or sour cream; use plant-based alternatives to keep it vegan.