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Slow Cooker Three Bean Chili

This Slow Cooker Three Bean Chili is a hearty, flavor-packed dish made with a blend of beans, vegetables, and warming spices. It’s rich, satisfying, and incredibly easy to make, making it perfect for cozy dinners or simple meal prep throughout the week.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 8

Ingredients

  • 30 oz kidney beans drained
  • 15 oz black beans drained
  • 15 oz pinto beans drained
  • 1 15 oz can diced tomatoes
  • 2 large green bell peppers diced
  • 1 1/2 cups corn kernels
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 1/2 cups vegetable stock
  • 1 cup red salsa mild to medium
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • Salt and black pepper to taste

Optional Toppings:

  • Shredded cheese
  • Sour cream
  • Green onions

Instructions

  • Turn the slow cooker to high heat.
  • Add the onion, garlic, kidney beans, black beans, pinto beans, diced tomatoes, bell peppers, and corn.
  • Pour in the vegetable stock and salsa.
  • Sprinkle in the cumin and cayenne pepper.
  • Stir gently until everything is well combined.
  • Cover and cook for 3–4 hours on high or about 7 hours on low.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve hot with your favorite toppings.

Notes

Adjust the cayenne pepper to control the heat level.
Use fresh or frozen corn depending on what you have.
Add zucchini or carrots for extra vegetables.
Stir occasionally if you are home during cooking.
Add more broth if you prefer a thinner chili.
Store leftovers in the fridge for up to 5 days.
Freeze for easy future meals.
Serve with rice, bread, or tortilla chips for a complete meal.