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

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

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Spoon into individual serving bowls, garnish with cilantro and thin slices of jalapeño pepper and serve with our Cheddar-Garlic Biscuits.
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