A Cedar Spoon

A busy cook's mix of healthy, seasonal & local flavors

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
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Description

A hearty, vegetarian chili perfect for the cold months.

Scale

Ingredients

  • 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
  • 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
  • 1–16oz 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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Comments

    • 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!

      Reply

  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!

    Reply

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