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A slow cooker vegetarian chili made with chickpeas, kidney beans, black beans, vegetables, tomatoes, garlic, chili powder, cayenne, and cumin.

Ingredients

Scale
  • 1 onion
  • 2 bell peppers (1 red and 1 yellow)
  • 3 jalapeños
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper powder
  • 1 teaspoon cumin

Instructions

  1. Dice the onion and bell peppers. Cut each jalapeño in half lengthwise, scoop out the light-colored centers and seeds with a small spoon, and dice the green part.
  2. Add the diced onion, bell peppers, and jalapeños to the crock of a slow cooker. Add the diced tomatoes, drained and rinsed chickpeas, kidney beans, and black beans. Add the minced garlic, chili powder, kosher salt, cayenne pepper, and cumin, then stir to combine.
  3. Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  4. Serve with sour cream or Greek yogurt, cheddar cheese, cilantro, green onions, or other favorite chili toppings.

Notes

The recipe yields 4 servings, with a serving size of 2 cups., For a vegan serving, leave off cheddar cheese, sour cream, and Greek yogurt.

Nutrition

Find it online: https://spoonandhearth.com/slow-cooker-vegetarian-chili-recipe-three-bean-chili/