3 Bean Crock Pot Chili

It has been raining here for 3 days, and even though we don’t get snow it somewhat feels like winter (okay, maybe fall). Last week we had Broccoli Cheddar Soup and Shepherd’s Pie, both cold weather favorites in our house.

This chili would be delicious paired with cornbread or an old family favorite, PB&J’s. Yes, you read that right. I grew up dipping peanut butter and jelly sandwiches in my chili. This chili would be just as good with a pound of grassfed beef added to it.

1/2 cup each dry black beans, chickpeas, kidney beans
1 onion, diced
3 cloves garlic, minced
2 tomato, diced
3 cups tomato juice
3 cups vegetable broth
2 teaspoons of the following: cumin, sage, thyme, chili powder
S&P to taste

Soak&Cook Beans: The night before if using dry beans place all in your crock pot and cover with water, doubling the amount (we’re using 1 1/2 cups of beans, so add at least 3 cups of water). Add a splash of apple cider vinegar and cover. Leave overnight, drain off liquid, rinse, and add 3 cups of water back. Cook in crock pot for 4-5 hours on high or 6-8 on low. Drain and rinse.

Place onions and garlic in buttered skillet and cook until tender, about 5 minutes. Add to crock pot. Add all other ingredients to crock pot, heat through on low until ready to eat.

 What do you pair with your chili? Do you have any special ingredient in your soup?

7 responses to “3 Bean Crock Pot Chili

  1. Hi Heather, thanks so much for stopping by. I too need easy or else I won't do it. The crock pot is a great friend to have around. Honestly, chili is so flexible you could do just about anything to it. The trick for me as finding a combination of beans that could fulfill the absence of meat 🙂


  2. Aunt Bev- whole grains and legumes (beans) have phytic acid in them, an antinutrient that hinders the digestion of certain nutrients. To decrease the amount of phytic acid, they need to be soaked in an acid solution, so vinegar, whey, lemon juice, etc.


  3. Susan, what an intriguing question. I've never thought of having chili without tomato. I did a bit of research, wondering “what made chili chili”, assuming it was the tomatoes and beans, but I found that you can indeed make chili without either of those. Maybe trying subbing the tomato out for broth, adding some extra seasonings. Let me know if you try that and how it works.


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