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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.

like YEP RATING: 100% (26 total votes)
Three Bean Slow Cooker Chili

Servings: 4
Total Time: 9 hours
Recipe by: Frankie


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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Three Bean Slow Cooker Chili

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