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Easy 3-Bean Crockpot Chili: Best Set-It-and-Forget-It Recipe

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This quick 3-bean crockpot chili is proof that simple can be spectacular. Fifteen minutes of prep, a handful of pantry staples, and your slow cooker does the rest, delivering a rich, deeply flavored chili that tastes like you simmered it all day.

Ingredients

Scale
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons tomato paste (optional)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup vegetable broth or water
  • 1 cup frozen corn (optional)
  • 1 tablespoon cocoa powder (optional)
  • 1 chipotle pepper in adobo sauce, minced (optional)

Instructions

  1. Prep your vegetables. Dice the onion into small, even pieces — about 1/4-inch cubes. Dice the bell pepper the same size. Mince the garlic finely.
  2. Rinse and drain the beans. Open all three cans of beans, pour them into a colander, and rinse thoroughly under cool running water. Let them drain for a minute or two.
  3. Layer ingredients in the crockpot. Start with the diced onion and bell pepper on the bottom. Add the drained beans on top. Sprinkle the minced garlic over everything.
  4. Add the tomatoes and tomato sauce. Pour the undrained diced tomatoes and tomato sauce over the beans. Don’t stir yet.
  5. Mix the spices. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir them together with a fork.
  6. Season the chili. Sprinkle the spice mixture evenly over the top of the ingredients. Pour the vegetable broth or water around the edges. Now stir everything together gently but thoroughly.
  7. Add optional tomato paste. If you’re using tomato paste, drop it in spoonfuls on top of the chili, then stir to incorporate it.
  8. Set the timer. Cover the crockpot with the lid. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  9. Taste and adjust. About 30 minutes before serving, taste the chili. Adjust seasoning as needed.
  10. Rest before serving. Once the cooking time is up, turn off the crockpot and let the chili sit for 10 to 15 minutes. Serve hot with your favorite toppings.

Notes

Don’t skip rinsing the beans to remove excess sodium and starch. Layer ingredients properly: onions and peppers on the bottom, beans in the middle, tomatoes on top. Resist the urge to lift the lid during cooking. To thicken, mash about half a cup of beans against the side of the crockpot and stir back in. This chili freezes beautifully for up to 3 months.

Nutrition

Keywords: crockpot chili, 3-bean chili, slow cooker chili, easy chili, vegetarian chili, set-it-and-forget-it, weeknight dinner, comfort food

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