Description
A robust, protein-packed vegetarian meal that develops deep, complex flavors through slow cooking. This hearty chili combines nutrient-dense black, kidney, and pinto beans with aromatic vegetables and a rich, spiced tomato base. Perfect for busy weekdays, this effortless crockpot recipe yields a comforting, thick consistency that is ideal for families or healthy meal prep.
Ingredients
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
2 cans (14.5 oz each) diced tomatoes
3 tablespoons tomato paste
1 cup vegetable broth
1 medium yellow onion, diced
1 large bell pepper, diced
2 tablespoons chili powder
3 cloves garlic, minced
Instructions
Rinse all canned beans under cold water in a colander until no foam remains.
Dice the onion and bell pepper into uniform pieces.
Mince the fresh garlic cloves.
Combine the beans, diced tomatoes, tomato paste, vegetable broth, onion, bell pepper, chili powder, and garlic into the slow cooker.
Stir all ingredients thoroughly to ensure the tomato paste is well incorporated.
Cover and cook on low for 6-8 hours.
Serve hot, garnished with desired toppings like fresh cilantro, diced avocado, or sour cream.
Notes
Use fire-roasted diced tomatoes for extra smokiness. Adjust chili powder based on your preferred heat level. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Baking
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg