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Cozy Slow Cooker Three-Bean Chili with Cornbread Croutons

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A hearty, smoky three-bean chili made in the slow cooker, topped with crispy, buttery cornbread croutons. This vegetarian comfort food is perfect for busy days and meal prep, with deep flavor from toasted spices and a trio of beans.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (8.5-ounce) box cornbread mix (or equivalent homemade cornbread)
  • 2 tablespoons butter or olive oil (for brushing croutons)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, diced avocado, lime wedges

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cook 5-7 minutes until onion is translucent. Add minced garlic and cook 1 minute until fragrant.
  2. Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30 seconds, stirring constantly, until fragrant.
  3. Transfer to slow cooker: Scrape onion-pepper-spice mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes with green chilies, vegetable broth, and all three drained and rinsed beans. Stir to combine.
  4. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until thick and flavors meld.
  5. Make cornbread croutons: About 30 minutes before serving, preheat oven to 400°F (200°C). Prepare cornbread batter according to package directions. Pour into greased 8×8-inch pan and bake 15-18 minutes until golden. Cool 5 minutes, then cut into 1-inch cubes.
  6. Toast croutons: Spread cornbread cubes on a baking sheet in a single layer. Brush or drizzle with melted butter or olive oil. Bake 8-10 minutes, flipping halfway, until golden and crispy outside but tender inside.
  7. Finish and serve: Taste chili and adjust seasoning. Ladle into bowls, top with warm cornbread croutons and desired toppings. Serve immediately.

Notes

Don’t skip sautéing onions and peppers—it builds flavor. Toast spices in oil for 30 seconds to unlock their essential oils. Add cornbread croutons to individual bowls just before serving to keep them crispy. Chili freezes well for up to 3 months; make fresh croutons when serving. For stovetop version, simmer in a Dutch oven for 45 minutes to 1 hour.

Nutrition

Keywords: slow cooker chili, three-bean chili, vegetarian chili, cornbread croutons, comfort food, meal prep, vegan chili option

Find it online: https://prismtaste.com/cozy-slow-cooker-three-bean-chili-with-cornbread-croutons/