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Wholesome 3-Bean Crockpot Chili: Easy Light & Hearty Recipe

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A rich, satisfying chili made with three types of beans, fire-roasted tomatoes, and warm spices, all cooked low and slow in a crockpot. This light yet hearty recipe is perfect for meal prep and comfort food cravings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon apple cider vinegar
  • Optional toppings: Greek yogurt or sour cream, shredded cheddar cheese, fresh cilantro, diced avocado, sliced green onions, lime wedges

Instructions

  1. Sauté the aromatics (5-7 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add the minced garlic, diced bell pepper, and jalapeño. Cook for another 2-3 minutes until the peppers start to soften.
  2. Bloom the spices (1 minute): Push the vegetables to the sides of the skillet and add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper directly to the center of the pan. Let them toast for about 30 seconds, stirring constantly, until fragrant.
  3. Add the tomato paste (2 minutes): Stir in the tomato paste and cook for another minute, stirring constantly. It will darken slightly and smell even richer.
  4. Deglaze the pan (1 minute): Pour in about ¼ cup of the vegetable broth and scrape up any browned bits from the bottom of the skillet.
  5. Layer everything in the crockpot: Transfer the sautéed vegetable mixture to your slow cooker. Add the drained and rinsed black beans, kidney beans, and pinto beans. Pour in the crushed tomatoes and fire-roasted diced tomatoes. Add the remaining vegetable broth. Give everything a good stir until well combined.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when it’s thick and the flavors have come together.
  7. Finish with acid and adjust seasoning: About 15 minutes before serving, stir in the apple cider vinegar. Taste and adjust seasoning—you might want more salt, a pinch more cumin, or an extra dash of hot sauce.
  8. Rest before serving: Turn off the slow cooker and let the chili sit for 10-15 minutes. This allows the flavors to settle and the texture to thicken slightly.

Notes

Don’t skip sautéing the vegetables—it unlocks flavors that slow cooking alone can’t achieve. Rinse canned beans to remove excess salt and starch. Watch liquid levels; if chili is too thin, cook uncovered for last 30 minutes. This chili improves overnight in the fridge.

Nutrition

Keywords: 3-bean chili, crockpot chili, slow cooker chili, vegetarian chili, light chili, hearty chili, easy chili, healthy chili, meal prep chili

Find it online: https://bitesienna.com/wholesome-3-bean-crockpot-chili-easy-light-and-hearty-recipe/