Three Bean Fire Roasted Chili

School is back in full swing and fall is in the air!

When I think of fall I think of tailgating (more for the food and beer than the football), pumpkin everything, warm and comfy sweaters, brisk fall air, apple picking, apple cider—ok apple anything! Fall means this and so much more…I just love it!


This Three Bean Fire Roasted Chili screams fall to me! You can serve it at the tailgate, on a cold fall night, as leftovers for lunch or to warm everyone up after apple picking.  What makes this chili even better? You make it in the slow cooker—which is music to my ears–especially on those extra busy days.


I really like the flavor of fire roasted tomatoes—it gives this chili a bold flavor and the beans make it a hearty vegetarian dish.

Three Bean Fire Roasted Chili

Prep time: 

Cook time: 

Total time: 

Serves: A group

A hearty, vegetarian chili perfect for the cold months.
  • 1-16oz can white kidney beans, drained and rinsed
  • 1-16oz can dark red kidney beans, drained and rinsed
  • 1-16oz can garbanzo beans (chickpeas), drained and rinsed
  • 1-6oz can tomato paste
  • 1-15oz can tomato sauce
  • 1-4oz can green chilies (mild)
  • 1-14.5oz can fire roasted diced tomatoes
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 jalapeno, seeds removed, chopped
  • ½ sweet onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1-16oz can of water (optional depending on how thick or thin you like your chili)
  1. Place all ingredients in a slow cooker and stir well.
  2. Cook in the slow cooker on low for 6 hours.
  3. Serve with garnishes of your choice include cheese, green onions, cilantro and a touch of sour cream.
  4. Store remaining chili in the refrigerator.
For the water--I use one of the empty 16oz bean cans to add water to the chili. I like my chili thick but not too thick. Use your judgement based on what you like.

Have a great weekend!



  1. Yes! Love a good chili recipe and this one is super easy!
    jessica@stuckonsweet recently posted..Italian Vegetable SaladMy Profile

  2. Nice recipe. Thank you.

  3. This looks fantastic! I need a good slow-cooker chili recipe for the fall. This just fit the bill. I am not going to lie, I am kind of sad I will be missing out on the good pumpkin beers this fall season. I know you feel my pain.
    Stefanie @ Sarcastic Cooking recently posted..Quick-Pickled Cucumber Crostini with Cream Cheese and DillMy Profile

  4. Mmmmm. This looks gooooood. Boyfriend was just saying how he can’t wait for cooler weather because it means chili season. Bring it on!
    Stephie @ Eat Your Heart Out recently posted..Homemade Yellow Cake MixMy Profile

  5. Although we are no where near crisp fall weather, I’ve been finding myself craving chili so much lately!!! Love this recipe!! It looks delicious. :)
    Aggie recently posted..Skillet Zucchini and Feta Tortilla PizzaMy Profile

    • Thanks Aggie! I know..I don’t want to wish for fall because it means winter is around the corner but I do love those crisp fall days!

  6. You know, I love chili very much. I cook it according to the same recipe but I often add pieces of beef and it makes my chili even more nourishing and tasty. How do you manage to make the sauce that thick?
    Maria G. recently posted..How to make a chitin cleaning mask of cockroach skins (it is safe for cockroaches)My Profile

  7. So delicious and comforting!! Can’t wait for cool weather to devour hot chili :)
    Kiran @ recently posted..Figs & Nutty Crumble GaletteMy Profile

  8. This is a delicious recipe that comes out thick and tomato-y — definite stuck to my ribs in a good way on a lazy football-watching Sunday evening. Next time I make it (and you better believe there will be a next time), I will sauté the onions a bit first to soften them a little. However, with a little cornbread made in a bread machine, this no-fuss meal is a WINNER!

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