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Cozy Crockpot Chili with Three Beans – Easy & Hearty

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A deeply comforting, set-it-and-forget-it chili made with three types of beans, slow-cooked to perfection. This easy recipe delivers maximum flavor with minimal effort, perfect for cozy nights in.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth or water
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)
  • 1 bay leaf

Instructions

  1. Sauté the Aromatics (10 minutes): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic, diced bell pepper, and jalapeño (if using) and cook for another 2 minutes, until fragrant.
  2. Bloom the Spices (1 minute): Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the skillet. Stir constantly for about 30-60 seconds until the spices darken and become aromatic.
  3. Deglaze the Pan (1 minute): Pour about 1/4 cup of the vegetable broth into the hot skillet and scrape up any browned bits from the bottom with a wooden spoon. Pour this mixture into the crockpot.
  4. Assemble in the Crockpot (5 minutes): To the slow cooker, add the crushed tomatoes, fire-roasted diced tomatoes (with their juices), tomato paste, all three drained and rinsed beans, the remaining vegetable broth, brown sugar, Worcestershire sauce, and the bay leaf. Stir until well combined.
  5. Cook Low and Slow: Put the lid on the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chili is thick, fragrant, and the beans are tender.
  6. Final Adjustments (5 minutes): Before serving, remove the bay leaf. Taste and adjust seasoning with more salt, cumin, or a squeeze of fresh lime juice if desired.
  7. Rest and Serve (10 minutes): Turn off the slow cooker and let the chili sit for about 10 minutes. Serve hot with desired toppings.

Notes

For best texture, rinse beans thoroughly to remove excess sodium. If chili is too thin, mash some beans against the side of the pot or remove the lid for the last 30 minutes of cooking. Chili tastes even better the next day and freezes well for up to 3 months. Don’t lift the lid to stir during cooking to maintain heat.

Nutrition

Keywords: crockpot chili, three bean chili, vegetarian chili, easy chili recipe, slow cooker chili, hearty chili, comfort food, bean chili

Find it online: https://cookluma.com/cozy-crockpot-chili-with-three-beans-easy-and-hearty/