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

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

Daisysmuse

"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

10 h 20 m servings 390 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 sh...

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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.

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 sh...

Excellent base recipe but I did change a few things. Found it a little dry, and added an extra 28-oz can of diced tomatoes plus a little water. I also added more chili powder to get a bit of a k...

Made a few changes. I added green peppers and jalapeño and red pepper flakes. Good recipe just a little to sweet. I put this over yellow rice. I definitely would make this again.

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.

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 add...

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