Slow Cooker Four-Bean Chili with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and smoky vegetarian chili featuring four types of beans slow-cooked with aromatic spices and tomatoes for deep flavor. This Mexican-inspired vegan recipe (gluten free), ready in about 375 minutes, pairs canned black beans, drained and rinsed, canned kidney beans, drained and rinsed, canned pinto beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tbsp ground cumin, and 1 tbsp chili powder, cooking for 1 minute until aromatic.
  3. Step 3: Transfer the sautéed vegetables and spices to a slow cooker. Add 1 cup each of drained and rinsed black beans, kidney beans, pinto beans, and chickpeas, along with a 28 oz can of diced tomatoes with juice and 1 cup vegetable broth.
  4. Step 4: Season with 1 1/2 tsp salt and 1 tsp black pepper. Stir to combine all ingredients.
  5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  6. Step 6: Serve the chili hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing over.

Frequently asked questions

How long does Slow Cooker Four-Bean Chili with Smoked Paprika take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Four-Bean Chili with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes, with juice from drying out.

Can I substitute ingredients in Slow Cooker Four-Bean Chili with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Four-Bean Chili with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow Cooker Four-Bean Chili with Smoked Paprika vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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