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No Slow Cooker Three Bean Chili

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Author Jenny


  • 2 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 large red onion thinly sliced
  • 2 celery stalks finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 red peppers roughly chopped
  • 2 tsp cumin
  • 1 1/2 tsp chili powder
  • 1 tbsp dry oregano
  • Salt and pepper to taste
  • 800 g can chopped tomatoes
  • 400 g red kidney beans
  • 400 g black beans
  • 400 g pinto beans
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 300 ml vegetable stock
  • 2 tbsp balsamic vinegar or 2tbsp vegan Worcestershire sauce
  • 1 large handful of fresh coriander roughly chopped

To serve

  • Extra chopped coriander
  • A squeeze of lime juice


  1. Heat the olive oil in a large saucepan on medium heat
  2. Saute onion, garlic, celery and carrots and peppers for up 10 minutes until softened, with onion translucent and sweet.

  3. Add the cumin, chili powder, salt and pepper and stir until the spices have combined and mixed in.
  4. Pour in the chopped tomatoes, drained and rinsed beans, tomato paste, balsamic vinegar or vegan Worcestershire sauce, and vegetable stock.
  5. Simmer for 25 minutes.

  6. This part is optional, but makes a huge difference to flavor. Take 2 cups of the softened chili after 15 minutes, blend, and add back to pan.

  7. Dish into bowls and serve with a leafy salad or crusty bread  (avocado salad is my favorite with chili).