This three bean vegetarian chili provides all the nutrients you need in a meal, without any meat needed. The perfect Meatless Monday dinner or really anytime comfort food, and really easy to make.
Related: Slow Cooker Dinner Recipes for Busy Nights
Slow Cooker Three Bean Vegetarian Chili
Servings
4 Servings
Ingredients
- ½ pound mix of 3 beans kidney, navy, and pinto, soaked overnight and drained
- 1 medium red onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 14.5-ounce can diced tomatoes
- 1 12-ounce bottle beer, preferably lager
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon mexican hot sauce
- 2 teaspoon chili powder
- 1 teaspoon ground coriander
Instructions
- Combine all ingredients in slow cooker and cook on low for 6 hours.
mexican hot sauce [https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/salsa-roja-mexican-red-table-sauce/ SALSA ROJA RECIPE – MEXICAN RED TABLE SAUCE has a nice kick that you can even use to eat with gefilte fish instead of schug or horseradish
You can absolutely leave out the beer and cumin. Just substitute water or even apple cider for the beer.
Can I follow this recipe minus the beer and the cumin? Both are not acceptable for my husband 🙁
YAY!!!!! SO happy – thanks for sharing!!!
you can but I would highly recommend browning the meat first — it just doesn’t have the same taste or texture out of the slow cooker if you skip that step.
Can I add ground meat, and cook this on low from Friday afternoon for Shabbat lunch?
Hearty and tasty, especially with the addition of some home-grown Hungarian wax peppers. I did most of the cooking on high and used the tip to add the tomatoes later in the process. My beans were tender.
Hey Marcia – don’t be sorry I am SO sorry you had this experience. Ann’s note is a good one also your note to cook it on high. I will try to retest it to see what happened but in the meantime thanks for your feedback!
Try adding tomatoes after the beans have been thoroughly cooked, as acidic foods can keep them from softening.
This was almost a disaster when I tried it. Maybe my beans were very old, although they were purchased this week, but this was not done after 6 hours on low and an additional 3 hours on high. They were soaked over 12 hours before I put them in the crock pot. It was barely edible. I recommend cooking on high. Sorry Jamie.
this is the perfect easy vegan cholent.