If you’re craving a warm, comforting bowl of chili but don’t have the time to watch the stove, this Crockpot Three-Bean Chili is the perfect solution.
It’s packed with black beans, kidney beans, and pinto beans, delivering an incredible mix of textures and flavors.
In this article, we’ll walk you through the steps for making this delicious Three-Bean Chili in a crockpot, give you some tips on how to serve it, and explore a few variations to make it your own.
Ingredients You’ll Need
For this easy slow cooker chili, you’ll need some basic pantry staples, fresh vegetables, and a few spices to build flavor. Here’s the ingredient list:
- Black Beans: 1 can, drained and rinsed
- Kidney Beans: 1 can, drained and rinsed
- Pinto Beans: 1 can, drained and rinsed
- Diced Tomatoes: 1 can (fire-roasted tomatoes work especially well for a smoky flavor)
- Onion: 1 large, chopped
- Bell Peppers: 1 red and 1 green, chopped
- Garlic: 3 cloves, minced
- Spices: 2 tablespoons of chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (adjust to taste), salt and pepper to taste
- Optional: 1/2 to 1 cup vegetable broth or water for a thinner consistency
Toppings and Garnishes (Optional)
- Shredded cheese (use dairy-free if vegan)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Sliced green onions
- Sliced jalapeños for extra heat
Step-by-Step Instructions
Using a crockpot makes this recipe incredibly simple, freeing up your time while still delivering a meal full of rich, layered flavors. Here’s how to make it:
Prep the Ingredients
Start by gathering all your ingredients. Chop the onion, bell peppers, and garlic, and drain and rinse the canned beans. Having everything ready before you start will make the process quick and smooth.
Optional Sauté for Extra Flavor
This step is optional but highly recommended for a deeper flavor. In a small skillet, heat a tablespoon of olive oil over medium heat.
Sauté the onion for about 5 minutes, or until it’s soft and translucent. Add the bell peppers and garlic, and cook for another 2–3 minutes until they’re fragrant and just starting to soften.
Stir in the chili powder, cumin, smoked paprika, and cayenne, and cook for an additional minute to toast the spices.
Sautéing first helps bring out the natural sweetness of the onions and peppers, while also enhancing the warmth of the spices. However, if you’re short on time, you can skip this step and add everything directly to the crockpot.
Add Everything to the Crockpot
Transfer the sautéed vegetables (if you sautéed them) to the crockpot. Add the black beans, kidney beans, pinto beans, and diced tomatoes, along with any liquid they’re packed in (unless you prefer a thicker chili, in which case, drain the tomatoes).
If you’d like a thinner, more stew-like chili, add 1/2 to 1 cup of vegetable broth or water. Stir everything together to ensure the beans, tomatoes, and spices are evenly distributed.
Cook on Low or High
Place the lid on the crockpot and set it to Low for 6–8 hours or High for 3–4 hours. Cooking it slowly allows the flavors to meld beautifully, creating a deep, savory chili that’s incredibly satisfying.
About halfway through, give the chili a quick stir to ensure everything cooks evenly, though this is optional.
Adjust Seasoning and Consistency
Once the cooking time is up, taste the chili and adjust the seasoning if needed. Add more salt, pepper, or an extra dash of cayenne for more heat, if desired. If the chili seems too thick, you can stir in a little more vegetable broth until it reaches your desired consistency.
Serving Suggestions
Your slow cooker chili is ready to serve! Ladle it into bowls and let everyone customize their own with their favorite toppings. Here are a few serving ideas to try:
Classic Toppings: Shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro bring richness and freshness to the chili.
Add Some Heat: If you love spicy food, add sliced jalapeños, a drizzle of hot sauce, or a pinch of crushed red pepper flakes on top.
Serve with Cornbread: Cornbread’s slight sweetness pairs perfectly with chili’s spice. You can also serve the chili with tortilla chips, warm crusty bread, or a side salad.
Storing and Reheating Leftovers
- This Three-Bean Chili tastes even better the next day, making it perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, or heat individual servings in the microwave.
- You can also freeze the chili for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator, then reheat as desired.
Variations and Customizations
This Three-Bean Chili recipe is versatile, so feel free to make it your own! Here are a few ideas for variations:
Make It Vegan: This recipe is already vegetarian, but you can make it fully vegan by omitting cheese or using a dairy-free alternative. For more plant-based chili ideas, take a look at our Vegan Chili Recipe.
Add Mushrooms: Mushrooms bring an umami depth that’s perfect for vegetarian chili. Stir in a cup of chopped mushrooms along with the other vegetables. For a mushroom-focused version, check out our Vegetarian Mushroom Chili Recipe.
Experiment with Different Beans: Feel free to swap out one of the beans for another variety, such as chickpeas or cannellini beans, for a different flavor and texture profile.
Boost the Smoky Flavor: Add a chopped chipotle pepper in adobo sauce for an extra layer of smokiness and a hint of heat.
