Those Three

Three Bean Chili

Apparently I watch a little too much BravoTV because I started getting a crazy chili craving around this time last week, and I’m thinking Top Chef has something to do with that.  While none of the Top Chefs made my favorite kind of chili (White Bean Verde) I was inspired to try making my own vegetarian Three Bean Chili.  I had never made chili on my own before, but had assisted parents and friends in past chili making adventures.  For awhile I thought about sticking with white beans and going down that familiar path but after further thought I decided to be daring and try a red chili even tho I have never had a vegetarian red bean chili.  I avoided using imitation meat in this, I’m trying to cut down on as much processed food as possible, and with that also used dry beans instead of canned.  However I’m sure that some browned un-meat would be a great addition to this meal and will probably try adding seitan at some point.  As a bonus this recipe utilized the slow cooker which makes it the perfect mid-week or crazy weekend meal.

Three Bean Chili


1 cup dried Red Kidney Beans

1 cup dried light Red Kidney Beans

1 cup dried Pinto beans

1 tbsp EVOO

1 large vidalia onion, chopped

5 gloves garlic, minced

1/2 cup corn off the cob

2 Jalepenos, chopped

2 cans diced tomatoes, chili style

3 cups vegetable stock

3 tbsp chili powder

1 tsp cinnamon

1 tsp salt

2 tsp black pepper


  1. Soak the beans 7 cups of cold water overnight. In the morning, drain the beans and add them to the slow cooker. Add the remaining ingredients to the slow cooker, and set it to low. Cook for 8hrs, checking taste and liquid level every couple of hours.

The chili can be topped with mexican cheese, cream cheese, pico de gallo, or anything else that tickles your fancy.  I also served Joe’s over some cheesy cornbread while I decided to indulge in some blue corn chips with mine.  For a great next day meal add some cooked elbow noodles and cheddar cheese for some Chili Mac, yummy!