Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free) Recipe -
  • READY IN 10+ hrs

Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free)

Recipe by  

"This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 hrs

    10 hrs 20 mins


  1. Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
  2. Cook on High for 6 hours.
  3. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
  4. Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
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  • Cook's Notes:
  • Add red pepper if you like spice.
  • You could easily cook on Low for 10 hours and then turn it up to high for 2 hours depending on your schedule; play around with it. The main point is getting the dry beans tender.

Reviews More Reviews

Jun 29, 2013

This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal, but make it the day before you serve it, after the flavors had a chance to marry.


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  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 72.6 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 17.7 g
  • 71%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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