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.

Recipe Keywords:

three bean slow cooker chili slowcooker crock-pot easy glutenfree spicy vegetarian legumes main_dishes

servings: 4

total time: 9 hours

recipe by: Frankie

Ingredients

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

Directions

Thoroughly rinse all the beans under cold water then put them a 6-quart slow cooker.
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.
Place the lid on the slow cooker and cook on LOW heat for 8 hours.
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.
Taste the chili and season with additional salt & pepper if necessary.
Ladle chili into bowls and top with cheese, avocado, and jalapeno.