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Three Bean Fire Roasted Chili

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Three Bean Fire Roasted Chili is a hearty and healthy vegetarian chili that is perfect for those cool fall days

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!

bowl of Three Bean Fire Roasted Chili

Three Bean Fire Roasted Chili

This vegetarian 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.

delicious vegetarian Three Bean Fire Roasted Chili

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.

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Three Bean Fire Roasted Chili recipe

Three Bean Fire Roasted Chili

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: A group
  • Category: Soup, Dinner

Description

A hearty, vegetarian chili perfect for the cold months.


Scale

Ingredients

  • 116oz can white kidney beans, drained and rinsed
  • 116oz can dark red kidney beans, drained and rinsed
  • 116oz can garbanzo beans (chickpeas), drained and rinsed
  • 16oz can tomato paste
  • 115oz can tomato sauce
  • 14oz can green chilies (mild)
  • 114.5oz can fire roasted diced tomatoes
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 jalapeno, seeds removed, chopped
  • 1/2 sweet onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 116oz can of water (optional depending on how thick or thin you like your chili)

Instructions

  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.

Notes

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!

Julia

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Valerie Henderson

Sunday 10th of January 2021

Hi Julia, I just got a small 3 quart instantpot. Your recipes sound delicious and I can't wait to try them all. How big is the instaopot that you use, I need to make the recipe smaller to fit in mine.

Julia

Sunday 10th of January 2021

It is a big one- an 8 quart. Maybe you could half the recipe to fit yours?

LeahSB

Monday 16th of September 2013

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!

Julia

Monday 16th of September 2013

I am glad you liked it Leah!

Kiran @ KiranTarun.com

Sunday 15th of September 2013

So delicious and comforting!! Can't wait for cool weather to devour hot chili :)

Maria G.

Wednesday 11th of September 2013

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?

Aggie

Tuesday 10th of September 2013

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. :)

Julia

Tuesday 10th of September 2013

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!

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