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Three Bean Slow Cooker Chili

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Three Bean Slow Cooker Chili

A hearty slow cooker vegetarian chili made with dried pinto beans, garbanzo beans, and black beans and topped with shredded cheddar cheese, diced avocado, and sliced jalapeno.

Three Bean Slow Cooker Chili recipe

Recipe Keywords:


servings: 4

total time: 9 hours

recipe by: 


  • 3/4 cup dried pinto beans
  • 3/4 cup dried garbanzo beans (chickpeas)
  • 3/4 cup dried black beans
  • 6 cups water
  • 1 pound roma tomatoes, chopped small
  • 1 yellow onion, chopped small
  • 6 garlic cloves, peeled and chopped small
  • 3 TBSP paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • salt & pepper
  • 6 ounces sharp cheddar cheese, shredded
  • 1 avocado, peeled and diced
  • 2 jalapenos, thinly sliced


  1. Thoroughly rinse all the beans under cold water then put them a 6-quart slow cooker.

  2. Add the water, tomatoes, onion, garlic, paprika, cumin, oregano, cayenne, 1 tsp salt, and 1/4 tsp pepper to the slow cooker and stir until well combined.

  3. Place the lid on the slow cooker and cook on LOW heat for 8 hours.

  4. Take the lid off the slow cooker. Stir the chili and continue to cook without the lid, stirring occasionally, until chili thickens a bit, about 45 minutes.

  5. Taste the chili and season with additional salt & pepper if necessary.

  6. Ladle chili into bowls and top with cheese, avocado, and jalapeno.

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