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


A hearty, vegetarian chili perfect for the cold months.



  • 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)


  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.


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