This Slow Cooker Three Bean Chili is the ultimate hands-off comfort meal. Just a little prep rewards you with a rich, thick chili that simmers all day. It’s incredibly flexible—perfect as a vegetarian meal or easily adapted with meat.
Love Slow Cooker Three Bean Chili? So do we! If you're into Crockpot Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Slow Cooker Three Bean Chili
- Hands-off cooking: Your slow cooker does all the work while you go about your day.
- Deep, melded flavor: Long simmering makes the spices and beans incredibly tender and rich.
- Versatile & forgiving: Swap beans or add extra veggies to make it your own.
- Fantastic leftovers: Tastes even better the next day and freezes beautifully.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
Notes: Using good-quality chili powder and smoked paprika makes a difference. Don’t skip rinsing the beans for a cleaner texture.
Tools: A 6-quart or larger slow cooker, a skillet (optional but recommended for deeper flavor).
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 4 g |
| Carbs: | 58 g |
| Fiber: | 18 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (on Low) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Sauté your aromatics first. I know it’s tempting to just dump everything in the slow cooker raw, but taking five extra minutes to sauté the onion, bell pepper, and garlic in a skillet with the tomato paste unlocks their natural sugars and creates a much deeper, more complex flavor base for your chili.
- What if I want to add meat? No problem! For a meat version, simply brown one pound of ground beef, turkey, or chicken in your skillet before adding the aromatics. Drain off any excess fat, then proceed with the recipe as written.
- Don’t be shy with the salt. Beans and tomatoes can absorb a fair amount of seasoning. Start with the recommended teaspoon, but always do a final taste test right before serving and adjust the salt and pepper as needed. It’s the key to making all the flavors pop.
- Consider your bean texture preference. If you prefer your beans to hold their shape perfectly, use canned. If you’d like to use dried beans, you’ll need to soak and pre-cook them first, as the acidic tomato environment in the slow cooker can prevent dried beans from softening properly.
How to Make Slow Cooker Three Bean Chili
Step 1: Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. You’ll want to cook these for about 5-7 minutes, until they’ve softened and the onion becomes translucent. Stir them occasionally to prevent burning—this step is all about building a sweet, savory foundation.
Step 2: Now, add the minced garlic and tomato paste to the skillet. Cook for another minute, stirring constantly. You’ll notice the tomato paste will darken slightly and become fragrant. This toasting process is a little trick that removes any raw, tinny taste and gives the paste a richer, almost caramelized flavor that will permeate the entire chili.
Step 3: Transfer the sautéed vegetable mixture from the skillet into the bowl of your slow cooker. This is where the magic really starts to come together. Scrape every last bit of those flavorful goodies into the pot!
Step 4: To the slow cooker, add the crushed tomatoes, all three types of drained and rinsed beans, and the vegetable broth. The broth will provide the liquid needed for the long simmer, so don’t worry if it looks a bit soupy at this stage—it will thicken up beautifully.
Step 5: It’s spice time! Add all your seasonings: the chili powder, cumin, smoked paprika, dried oregano, cayenne (if using), salt, and black pepper. Give everything a very good stir to ensure the spices are evenly distributed and no clumps of tomato paste are hiding at the bottom.
Step 6: Place the lid securely on your slow cooker. Now you have a choice. For the most tender results and deepest flavor, cook on the Low setting for 6-7 hours. If you’re in more of a hurry, you can cook it on High for 3-4 hours. The chili is done when it’s bubbly, hot throughout, and has thickened to your liking.
Step 7: This is the most important step! Once the cooking time is up, take off the lid and give the chili a final taste. Adjust the seasoning if necessary—does it need more salt? A pinch more chili powder? This is your moment to make it perfect. Let it sit for about 10-15 minutes with the lid off; this will help it thicken up a bit more before serving.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 4–5 days.
- Freezer: Portion into freezer-safe bags or containers and freeze flat for up to 3 months.
- Reviving: Reheat on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The slight sweetness and crumbly texture are the perfect contrast to the smoky, savory chili. It’s a classic pairing for a reason.
- Simple Avocado Salad — Just diced avocado, red onion, lime juice, and cilantro. The cool, creamy avocado provides a lovely, fresh counterpoint to the hearty warmth of the bowl.
- Cheesy Garlic Bread — For when you really want to lean into the comfort food vibe. It’s ideal for scooping up every last bit of chili from the bottom of the bowl.
Drinks
- A crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the chili and cleanses the palate beautifully between bites.
- Sparkling Water with Lime — A non-alcoholic option that provides a refreshing, bubbly contrast. The citrus note from the lime really brightens up each spoonful.
- Bold Zinfandel — A red wine with jammy, berry flavors can stand up to the robust spices in the chili without being overpowered.
Something Sweet
- Dark Chocolate Brownies — A square of rich, fudgy brownie offers a deep, chocolatey finish that complements the smoky notes in the chili wonderfully.
- Cinnamon Dusted Churros — The warm, cinnamon-sugar coating is a fun and festive way to end the meal, especially if you’re serving a crowd.
- Vanilla Bean Ice Cream — Sometimes, simple is best. The cold, creamy vanilla is the ultimate soothing finish after a bowl of something spicy and warm.
Top Mistakes to Avoid
- Mistake: Adding dairy toppings too early. If you’re serving this for a party and leaving the chili on the “warm” setting, avoid stirring sour cream or shredded cheese directly into the main pot. The dairy can curdle or separate over time. Instead, let everyone add their own toppings to their individual bowls.
- Mistake: Using old spices. Ground spices lose their potency over time. If your chili powder or cumin has been sitting in the cupboard for years, your chili will taste flat and dusty. Give your spices a quick sniff—if they don’t smell fragrant and strong, it’s time for a new bottle.
- Mistake: Skipping the final taste test. I’ve messed this up before too… you get distracted and just serve it. But flavors mellow and change during slow cooking. That final adjustment of salt and acid (a squeeze of lime juice can work wonders) is what transforms a good chili into a great one.
- Mistake: Overfilling your slow cooker. You want to leave at least an inch or two of space at the top to allow for proper bubbling and heat circulation. Filling it to the very brim can lead to uneven cooking and messy overflow.
Expert Tips
- Tip: For a thicker chili, use an immersion blender. If you prefer your chili super thick and almost stew-like, simply use an immersion blender to pulse a few times in the pot right before serving. This will break down some of the beans and tomatoes, creating a luscious, thick texture without any extra ingredients.
- Tip: Add a touch of sweetness to balance acidity. If you find your chili is a little too sharp or acidic from the tomatoes, stir in a teaspoon of brown sugar or a drizzle of maple syrup at the end. It won’t make the chili taste sweet, just perfectly balanced.
- Tip: Cook your chili with the lid slightly ajar for the last 30 minutes. If your chili hasn’t thickened up to your liking, simply prop the lid open with the handle of a wooden spoon for the final part of the cooking time. This allows excess steam to escape and helps concentrate the flavors.
- Tip: Freeze individual portions for easy meals. Let the chili cool completely, then portion it into freezer-safe bags or containers. Laying the bags flat to freeze saves a ton of space. It reheats perfectly for a quick and satisfying lunch or dinner.
FAQs
Can I make this chili on the stovetop instead?
Absolutely! The process is very similar. Just use a large, heavy-bottomed pot or Dutch oven. Sauté your aromatics as directed, then add all the remaining ingredients. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 45-60 minutes, stirring occasionally, until it’s thickened to your liking. The flavor will be fantastic, though it might not have the same deep, melded quality as the slow-cooked version.
What other beans can I use in this three bean chili?
This recipe is incredibly flexible. Feel free to mix and match based on what you have. Great alternatives include cannellini beans (for a creamier texture), chickpeas (for a bit more bite), or even great northern beans. The key is to use three cans total, drained and rinsed. A little goes a long way in creating a satisfying, varied mouthfeel.
My chili turned out too watery. How can I fix it?
Don’t worry, this is an easy fix! The simplest way is to mix one or two tablespoons of cornstarch with an equal amount of cold water in a small bowl to create a slurry. Stir this into the hot chili and let it cook for another 10-15 minutes on high (with the lid off) until it thickens. Alternatively, you can just let it simmer uncovered for a bit longer to reduce.
How long will leftovers last in the fridge?
Stored in an airtight container, your chili will stay fresh and delicious in the refrigerator for 4-5 days. Honestly, the flavors continue to develop, so day-two or day-three chili is often even better! Just make sure to reheat it thoroughly on the stovetop or in the microwave before serving.
Can I make this recipe in an Instant Pot?
You sure can! Use the sauté function to cook the onions, peppers, garlic, and tomato paste. Then, add everything else to the pot, give it a stir, and secure the lid. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes, then quick release any remaining pressure. It’s a fantastic way to get that slow-cooked taste in a fraction of the time.
Slow Cooker Three Bean Chili
Make the best Slow Cooker Three Bean Chili with this easy recipe. It's hearty, hands-off, and perfect for a crowd. Get the full recipe and start cooking today!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
3 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 can crushed tomatoes (28 oz / 800 g)
-
1 can kidney beans (15 oz / 425 g, drained and rinsed)
-
1 can black beans (15 oz / 425 g, drained and rinsed)
-
1 can pinto beans (15 oz / 425 g, drained and rinsed)
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2 cups vegetable broth
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
-
1/2 tsp dried oregano
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1/4 tsp cayenne pepper (optional, for heat)
-
1 tsp salt (plus more to taste)
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1/2 tsp black pepper
Instructions
-
Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. You’ll want to cook these for about 5-7 minutes, until they’ve softened and the onion becomes translucent. Stir them occasionally to prevent burning—this step is all about building a sweet, savory foundation.01
-
Now, add the minced garlic and tomato paste to the skillet. Cook for another minute, stirring constantly. You’ll notice the tomato paste will darken slightly and become fragrant. This toasting process is a little trick that removes any raw, tinny taste and gives the paste a richer, almost caramelized flavor that will permeate the entire chili.02
-
Transfer the sautéed vegetable mixture from the skillet into the bowl of your slow cooker. This is where the magic really starts to come together. Scrape every last bit of those flavorful goodies into the pot!03
-
To the slow cooker, add the crushed tomatoes, all three types of drained and rinsed beans, and the vegetable broth. The broth will provide the liquid needed for the long simmer, so don’t worry if it looks a bit soupy at this stage—it will thicken up beautifully.04
-
It’s spice time! Add all your seasonings: the chili powder, cumin, smoked paprika, dried oregano, cayenne (if using), salt, and black pepper. Give everything a very good stir to ensure the spices are evenly distributed and no clumps of tomato paste are hiding at the bottom.05
-
Place the lid securely on your slow cooker. Now you have a choice. For the most tender results and deepest flavor, cook on the Low setting for 6-7 hours. If you’re in more of a hurry, you can cook it on High for 3-4 hours. The chili is done when it’s bubbly, hot throughout, and has thickened to your liking.06
-
This is the most important step! Once the cooking time is up, take off the lid and give the chili a final taste. Adjust the seasoning if necessary—does it need more salt? A pinch more chili powder? This is your moment to make it perfect. Let it sit for about 10-15 minutes with the lid off; this will help it thicken up a bit more before serving.07
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