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Slow cooker three bean chili in a bowl with toppings

Crockpot Three Bean Chili (Gluten-free, Vegan)

Course Main
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 232kcal


  • 2 tsp olive oil
  • 1 onion peeled and diced
  • 1 pepper bell, deseeded and diced
  • 1 tsp minced garlic
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper or less if making for kids
  • Salt
  • 400 g (14oz) tin black-eyed beans drained
  • 400 g (14oz) tin kidney beans drained
  • 400 g (14oz) tin pinto beans veggie ones, drained
  • 250 g (8.8oz) peeled and diced butternut squash
  • 200 g (7oz) frozen corn kernels thawed
  • 400 g (14oz) chopped tomato
  • 500 ml (2 cups) vegetable stock


  • Heat the oil in a pan and fry the onion and pepper for about 5 mins till softened, stir in the garlic paste, followed by the spices and herbs and cook for a further min.
  • Transfer mix into a slow cooker, add in the rest of the ingredients, season with salt, cover and cook on high for 4 hr. Check after 3.5 hrs, and if the three bean chilli needs a bit more time then cook until done.
  • Serve with some rice, corn tortilla and fresh coriander.


Weight Watchers Points in Slow Cooker Three Bean Chilli
If you replace the 2 tsp olive oil used for frying with a calorie-controlled cooking spray, there are:
  • 0 Freestyle points per serving
  • 5 PointsPlus points per serving


Calories: 232kcal | Carbohydrates: 43g | Protein: 12g | Fat: 2g | Sodium: 462mg | Potassium: 789mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3620IU | Vitamin C: 15.9mg | Calcium: 90mg | Iron: 4.8mg