Looking for a cozy, one-pot meal that’s full of flavor, packed with protein, and takes minimal effort? This slow cooker chili checks all the boxes. Loaded with three hearty beans, warm spices, and a hint of smokiness, it’s the perfect comfort food to come home to.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (plus more to taste)
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups vegetable broth
- Optional toppings: shredded cheese, avocado slices, chopped cilantro, sour cream, or tortilla strips
Instructions
To get started, simply sauté your chopped onion in olive oil until it turns translucent. Add the garlic and cook for another minute, stirring often to prevent burning. Once your kitchen is fragrant, grab your slow cooker and transfer the sautéed onion and garlic inside. Sprinkle in the chili powder, ground cumin, smoked paprika, and salt. Then stir in the diced tomatoes, all three varieties of beans, and pour the vegetable broth right over the top.
Pop the lid on your slow cooker, set it to low, and walk away for 6 to 8 hours. Your chili will slowly mingle and soak up all the flavors—practically doing the work for you. If you’re short on time, go for the high setting for about 3 to 4 hours instead. Once done, taste and adjust salt or spices if needed.
When you’re ready to serve, ladle hearty scoops of chili into bowls, and load them up with your favorite toppings. Shredded cheese, cooling sour cream, crunchy tortilla strips, and bright cilantro all elevate this dish to a satisfying level of delicious.
This recipe showcases a hearty plant-based main course that suits vegetarians, vegans (if you skip dairy-based toppings), and anyone looking for a warm, healthy meal. The three beans provide a great balance of protein and fiber, making it an excellent everyday option.
Feel free to experiment with different spice levels, add bell peppers for extra color, or swap in whatever bean varieties you have tucked away. Cook up a big batch and freeze leftovers for quick weeknight dinners—this chili is as versatile as it is comforting.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
