Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free) Recipe -
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.
Kitchen-Friendly View


  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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.

May 19, 2015

Glad to find this recipe, as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter, and it's very tasty, but more like glorified baked beans. Going to try adding more spices to see if that helps.


4 Ratings

Apr 05, 2015

I love this recipe. I made a change based on 12 servings. I used a 1/4 cup light agave nector in place of 1/2 cup of sugar. Yes, this is a sweet chili, but that's what I like about it.

Mar 04, 2015

Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt, perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare!


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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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