Slow Cooker Three Bean Chili

You won't miss the meat in a spicy chili brimming with three kinds of beans.


8 servings


1 (15 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can garbanzo beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 (1.25 ounce) envelope chili seasoning mix
3 cups water
1 (10 ounce) can diced tomatoes and mild green chilies, undrained
1 (15 ounce) can tomato sauce


Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours.

Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 10 hours

Additional Information

Tomatoes and tomato products keep dry beans and other legumes from softening even after hours of cooking. That's why we wait until the beans and lentils are tender before adding the canned tomatoes and tomato sauce in this recipe.

Add corn muffins to round out this make-ahead meal.

Nutritional Information

1 Serving (1 Serving): Calories 305 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 0 g, Cholesterol 0 mg; Sodium 1130 mg; Total Carbohydrate 66 g (Dietary Fiber 19 g, Protein 23 g; Exchanges: 4 Starch; 1 Vegetable; Carbohydrate Choices: 4 1/2

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