Skip to main content New this month
Get the Allrecipes magazine

Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)

Rated as 3.67 out of 5 Stars

"This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt."
Added to shopping list. Go to shopping list.

Ingredients

10 h 20 m servings 390 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
  2. Cook on High for 6 hours.
  3. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
  4. Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.

Footnotes

  • Cook's Notes:
  • Add red pepper if you like spice.
  • You could easily cook on Low for 10 hours and then turn it up to high for 2 hours depending on your schedule; play around with it. The main point is getting the dry beans tender.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 390 calories; 4 g fat; 72.6 g carbohydrates; 20.3 g protein; 0 mg cholesterol; 293 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal, but make it the day before you serve it, after the flavors had a chance to marry.

Most helpful critical review

Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it sh...

Most helpful
Most positive
Least positive
Newest

This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal, but make it the day before you serve it, after the flavors had a chance to marry.

Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn't need that much sugar. I agree on the desire for a nice sweet chili but it sh...

Excellent base recipe but I did change a few things. Found it a little dry, and added an extra 28-oz can of diced tomatoes plus a little water. I also added more chili powder to get a bit of a k...

Made a few changes. I added green peppers and jalapeño and red pepper flakes. Good recipe just a little to sweet. I put this over yellow rice. I definitely would make this again.

I love this recipe. I made a change based on 12 servings. I used a 1/4 cup light agave nector in place of 1/2 cup of sugar. Yes, this is a sweet chili, but that's what I like about it.

This was a great recipe. I didn't have time to wait for dried beans so I used low sodium canned and part way through I realized I didn't have and kidney beans so I substituted black beans I also...

Delicious! Only used half of the sugar and added salt and it was awesome!

horrible. way too much sugar, and they should say to boil the beans first. no no no. unedible.

Glad to find this recipe, as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter, and it's very tasty, but more like glorified baked beans. Going to try add...