Three Bean Crockpot Chili

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Three Bean Crockpot Chili 1

I’ve recently developed a dinnertime problem that will surprise friends and family that I have known me for a long time: I haven’t had time to cook as much as I’d like to because I’m too busy exercising. I know.

I’m the girl who grew up hating gym so much that she joined the tennis team just to get out of it; the girl who managed to fall in love with a form of dance where you only move half of your body. I don’t know what’s gotten into me, but I’m suddenly obsessed with yoga and hulafit. Which means that, two nights a week for the past few months, I haven’t gotten home until 8:30. And when I do get home, I’m starving and don’t want to spend time actually cooking.

Three Bean Crockpot Chili 2

After a few weeks of alternating between pizza, Chipotle, and Chinese take-out after my classes, I realized I needed to come up with a better solution.

Remembering my mom’s dinner solution for nights when I hate late dance practices throughout high school, I dragged out the ole’ crockpot and made a hearty vegetarian chili. Then I spooned it over baked waffle fries and topped it with cheese.

After all, an hour of hula hooping can burn upwards of 500 calories. After that, I deserve a few fries.

Three Bean Crockpot Chili 3

Three Bean Crockpot Chili

With only three steps this may be one of the easiest chilis that I’ve made, but it isn’t lacking in flavor: Crimini mushrooms add an earthy note, chipotles in adobo and fire roasted tomatoes add a smokey complexity, and carrots add a touch of unexpected sweetness. It makes delicious chili cheese fries, but it’s also great over rice, scooped up with baked tortilla chips, or on its own. Like most chilis, this one is best after it’s had a chance for the flavors to meld in the fridge. I cook it in the crock pot overnight (it thickens while I get ready for work) and then reheat it at dinner time.
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Prep Time: 15 minutes
Additional Time: 7 hours 46 minutes
Total Time: 8 hours 1 minute
Servings: 6


  • 1 can 15.5 oz Black Beans, drained

Black Beans

  • 1 can 15.5 oz Pinto Beans, drained

Pinto Beans

  • 1 can 15.5 oz Kidney Beans, drained
  • 1 can 15.5 oz diced Fire Roasted Tomatoes
  • 2 ounces Crimini Mushrooms chopped
  • 3 Carrots peeled and chopped
  • 2 Green Bell Peppers chopped
  • 1 Onion chopped
  • ¼ cup Red Wine
  • 1 Chipotle Pepper plus 1 Tablespoon Adobo
  • 2 Anaheim Peppers minced
  • 1 Tablespoon Chili Powder
  • 2 cloves Garlic minced
  • 2 Tablespoons Corn Starch


  • Combine all ingredients except corn starch in crock pot.
  • Cook covered on low heat for 8 hours.
  • Spoon about a quarter cup of cooking liquid into a measuring cup. Whisk the cornstarch into the reserved cooking liquid until it is smooth, then stir it back  into the pot. Bring to a boil and cook uncovered for 30 minutes, or until the chili has thickened.

By on October 23rd, 2011

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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12 thoughts on “Three Bean Crockpot Chili”

    • According to my calculations,this recipe has about 233 calories. 1 grams of fat, 15 grams of fiber, and 12.6 grams of protein.

      I stopped posting nutrition information (for a lot of reasons), but you can copy and paste the ingredient list into the form on this site and it will give you a nice analysis, but it gets a little wonky when beans are involved (it assumes the beans are dry/uncooked unless you fiddle with it a little):

      I hope that helps!

  1. You must be in my head…I was walking home from school today and thinking, “it’ll be SO nice to have chili waiting for me right now.”

  2. I definitely know how you feel…sometimes I get home close to nine after running practice or a class at the gym and it is no time to start cooking. This chili sounds awesome! I love that you put it over waffle fries…hellagood.

  3. Thanks for the recipe! It looks both delicious and healthy… I’ll put this in my rotation.

    I’m definitely in the “home after 8” club often. I love Chipotle, too, but it’s nice to make your own dinner.

  4. Sounds delicious; how I miss my slow cooker sometimes. (I had one until moving a year and a half ago.) I am impressed by your love of exercise! Good job. 🙂 How did you get into hulafit?


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