Three-Bean Slow Cooker Chili

This satisfying, meatless chili is made with three varieties of beans, jalapeño and bell peppers, fire-roasted tomatoes and sweet potatoes. Seasoned with chili powder, cumin and chipotle pepper sauce and cooked in the slow cooker, it develops a rich, complex blend of flavors with a subtle, smoky kick.

Three-Bean Slow Cooker Chili

Three-Bean Slow Cooker Chili

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 8 hours 5 minutes
Total Time: 8 hours 25 minutes

Sweet potatoes, carrots, tomatoes and sweet bell pepper combine with three types of beans to make this hearty, meatless, slow-cooker chili.


  • 1 cup onion, chopped
  • 4 cloves garlic, very finely chopped
  • 2 jalapeño peppers, seeded and roughly chopped
  • 2 tablespoons olive oil
  • 1-1/2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon Tabasco Chipotle Pepper Sauce
  • 1 medium yellow pepper, cut into 3/4-inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 15-ounce can diced, fire-roasted tomatoes (undrained)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can cannellini (white kidney) beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • Fresh cilantro leaves
  • Thinly sliced jalapeño pepper


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, 2 to 3 minutes. Add the garlic, jalapeños, chili powder, cumin, oregano and chipotle pepper sauce and continue cooking for 2 minutes. Transfer the mixture to the slow cooker.
  2. Add the yellow pepper, carrots, tomatoes, black beans, pinto beans, cannellini beans and sweet potatoes. Combine thoroughly with the garlic onion mixture, cover and cook for 6 to 8 hours on low.
  3. Spoon into individual serving bowls, garnish with cilantro and thin slices of jalapeño pepper and serve with our Cheddar-Garlic Biscuits.