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Crockpot Three Bean Chili

January 21, 2014

4 Comments

5 from 1 vote

Crockpot Three Bean Chili - 2Teaspoons Tap any photo to Pin

 

Chris and I spent a long weekend up near Fargo, ND visiting his sisters and their families. Being from the northeast I’m pretty accustom to snowy winters.

I still wasn’t prepared for the flat, cold plains of North Dakota.

 

Crockpot Three Bean Chili - 2Teaspoons

 

It can be a beautiful sunny day when you look up, but a blizzarding, snowy day when you look forward. It’s then that you realize. . .

The snow isn’t coming from the sky.

It’s actually being blown up from the ground! The wide open spaces with no trees or hills let the wind blow fast and carefree for miles, picking up snow across the wide-open plains of North Dakota. This creates whiteout blizzard conditions without a single snowflake falling from the sky! It’s incredible.

 

Crockpot Three Bean Chili - 2Teaspoons

 

This chili recipe is the perfect way to warm up after such a cold weekend. It’s super easy, super healthy, and super budget friendly! Just throw all the ingredients in the crockpot, press on, and wait for delicious hearty chili to form while you watch the wind blow. Definitely a set it and forget it type of meal.

 

Crockpot Three Bean Chili - 2Teaspoons

 

The bell peppers, onion, and tomatoes brighten the taste and texture of the chili. The jalopeno, garlic, and cilantro blend well with the chili powder and cumin giving the chili a great zingy flavor.

Definitely experiment with the ingredients and adjust the spices to your tastebud’s content. I had some fun with black beans, pinto beans, and chickpeas! I topped everything off with unsweetened greek yogurt, shredded cheese, and diced red onion, and paired the chili with my soon to be posted corn muffin recipe 🙂

 

Crockpot Three Bean Chili - 2Teaspoons

 


Crockpot Three Bean Chili

5 from 1 vote
A super easy, super healthy, and super budget friendly crockpot vegetarian three bean chili recipe!
Servings 6
Author 2Teaspoons

Ingredients

  • 1 ¾ cup black beans 15 ounce can
  • 1 ¾ cup pinto beans 15 ounce can
  • 1 ¾ cup chickpeas/garbanzo beans 15 ounce can
  • 3 15 ounces cans of diced tomatoes
  • 2 bell peppers diced
  • 1 onion diced
  • 3 cloves of garlic minced
  • 1 jalapeño minced with seeds removed
  • ¼ cup chopped fresh cilantro
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • optional garnish: sour cream / plain greek yogurt shredded cheese, diced red onion

Instructions

  1. Combine all ingredients in a large crockpot. Cook on low for 4-6 hours until chili is well heated and flavors are blended. Adjust spiced to taste. Top each bowl with sour cream/greek yogurt, shredded cheese, and diced red onions.

 

 

 

 


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  1. Avatar for Celina (a.k.a. CC)

    Celina (a.k.a. CC)

    Hi, again! Tried this chili on a rainy day, and it was superb. Didn’t have time to do the slow-cooker option (I know, it doesn’t make sense!), but I did use the same beans you did, substituting the pinto for white cannellini. And it was a splendid mug of chili. Thanks for another good one, Karen!


    • Avatar for Karen

      Karen

      Hi Celina! I’m delighted you enjoyed the chili recipe – sounds like a wonderful way to spend a rainy day 🙂


  2. Avatar for Sara

    Sara

    Yeah Baby…now you’re talking!!! I LOVE Chili, especially 3-Bean Chili. Can’t wait to try this recipe out on my husband. A self-proclaimed Chili expert. Thanks for sharing Karen.


    • Avatar for Karen

      Karen

      Thanks Sara! I hope you and your husband enjoy the recipe 🙂


Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →



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