Slow-Cooker Three-Bean Vegetable Chili

A vibrant, protein-packed chili featuring three types of beans and fresh vegetables, simmered to tender perfection.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 210 minutes.

Serves 6.

Ingredients

• 1 can (15 oz), drained and rinsed kidney beans
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 can (15 oz), drained and rinsed black beans
• 1 medium diced onion
• 1 green, diced diced bell pepper
• 1 medium diced zucchini
• 1 can (14.5 oz), undrained diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika

Instructions

1. Step 1: Place diced onion, diced bell pepper, and diced zucchini in the slow cooker. Cook on high for 30 minutes until vegetables are softened.
2. Step 2: Add drained and rinsed kidney beans, cannellini beans, black beans, diced tomatoes with juice, vegetable broth, chili powder, cumin, smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine.
3. Step 3: Cover and cook on low for 3-4 hours, or until vegetables are tender and flavors are blended.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed.