Three-Bean Vegetarian Chili
This three-bean vegetarian chili is a wholesome and hearty slow-cooked dish perfect for any season. Packed with the nutritional benefits of kidney, black, and pinto beans, this chili is rich in protein, fiber, iron, and zinc. Cooked slowly in a crockpot, the flavors of fresh vegetables, aromatic spices, and beans meld together beautifully, creating a comforting bowl that's both flavorful and satisfying. Ideal for busy days or cozy evenings, it is a nutritious meal that can be easily customized with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 can diced tomatoes (28 ounces)
- 1 can black beans drained and rinsed (15 ounces)
- 1 can kidney beans drained and rinsed (15 ounces)
- 1 can pinto beans drained and rinsed (15 ounces)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Prep the Base: Sauté onions, garlic, and bell pepper in olive oil until softened. Then transfer to the slow cooker.
- Combine Ingredients: Add tomatoes, beans, chili powder, cumin, salt, and pepper to the cooker.
- Cook: Pour in the vegetable broth, ensuring the ingredients are submerged. Stir well and set to cook on low for 6-8 hours, or high for 3-4 hours.
- Serve and Enjoy: Adjust the seasoning as needed and serve warm. For a richer flavor, let it sit for a day before reheating.
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