Slow Cooker 3 Bean Chili – vegan and gluten-free
Check out this recipe-in-the-works for Slow Cooker 3 Bean Chili – a hearty gluten-free vegan meal chockful of healthy ingredients.

Slow Cooker 3 Bean Chili
Equipment
- Slow Cooker
Ingredients
- 1 large onion – (red or yellow), diced
- 2 large carrots – diced
- 3 stalks celery – diced
- 1 medium sweet potato – (unpeeled), diced
- 3 large cubanelle peppers – (remove seeds), diced
- 2 large jalapeno peppers – (remove seeds), diced
- 4 cloves garlic – minced
- 1 15 oz can black beans – drained and rinsed
- 1 15 oz can pinto beans – drained and rinsed
- 1 15 oz can red kidney beans – drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 6 oz tomato paste
- 3 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- ½ tsp cinnamon
- ½ tsp Himalayan cooking salt
- ¼ tsp ground black pepper
- 32 oz vegetable broth – (low sodium)
Instructions
- Add all ingredients to the slow cooker and stir to mix
- Cover and cook on high for 4 hours or on low for 7 to 8 hours
Notes
Slow Cooker 3 Bean Chili Review

I’ve been tweaking a delicious slow cooker vegan chili recipe I discovered on happyhealthymama.com. I think it’s just about there, but I would value your feedback. If you make this dish, please share your thoughts in the comments below. Any suggestions?
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Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.