Crockpot-Friendly Triple Bean Chili

Crockpot-Friendly Chili is one of the most comforting, classic, easy-to-make dishes out there—and when you take the meat out of the equation, it grows even simpler!

Everyone seems to have a chili recipe that they swear by, and the internet is absolutely full of them. So what makes the best chili? We think it comes down to simplicity; when you get back-to-basics, as the best vegan cooking often does, it's hard to go wrong!

Our Triple Bean Chili recipe is a testament to this truth, and we're anxious to know whether you agree with us. Read on to find out what we put in this dish to make it so delicious! Do you notice one slightly unusual ingredient?

‍

• 1 15 oz can black beans
• 1 15 oz can kidney beans
• 1 15 oz can pinto beans
• 1 28 oz can diced tomatoes
• 1 46 oz can tomato juice
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion
• 2 cloves minced garlic
• Sea salt
• Pepper
• 1/2 cup unflavored black coffee
• 2 tablespoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 tablespoon Frank's Red Hot

1. Please note: your preparation method will vary, but you'll always start with this step! First, chop up a large onion. Larger pieces are fine. If you're using a crockpot, start the onion in a cast iron skillet. If you're making the chili on the stovetop, use the pan that will accommodate the whole batch of chili (5.5 quarts is standard). Pour 3 tablespoons of extra-virgin olive oil into your pan of choice over medium heat. Give the oil a few moments to warm, then add the chopped onion and stir. After the onion starts to grow translucent (about 4-5 minutes), add two cloves of minced garlic and continue to cook until garlic begins to crisp. Add 1/2 cup of coffee, followed by 1 tablespoon of chili powder. Stir until chili powder has dissolved and the coffee is simmering. Skip to Step 3 if you plan to continue cooking on the stovetop.
2. If cooking the chili in a crockpot, transfer onion mixture to a crockpot and follow with the other seasonings (the additional tablespoon of chili powder, paprika, cumin, and Frank's Red Hot). Rinse and drain your canned beans, then add them to crockpot, followed by the can of tomatoes (not drained) and can of tomato juice. Stir until well-incorporated, cover with a lid, set to high, and cook for 4 hours. Feel free to add more chili powder, cumin, or Frank's Red Hot if the chili is not to your desired spice level.  
3. If you continue cooking on a stovetop, add the rest of your seasonings (the other tablespoon of chili powder, paprika, cumin, and Frank's Red Hot). Rinse and drain your canned beans, then add them to the pan, followed by the can of tomatoes (not drained) and can of tomato juice. Stir until well-incorporated, cover with a lid, turn heat to medium-high, and continue cooking for about 20 minutes, stirring every 5 minutes or so. Once the chili has begun to simmer, reduce the heat to low and continue to cook an additional 20 minutes. Feel free to add more chili powder, cumin, or Frank's Red Hot if the chili is not to your desired spice level.
4. Your chili is ready to serve when it's heated through! It should be aromatic and flavorful. Serve with the toppings of your choice (find some of our suggestions in the notes below) and don't forget to enjoy!

‍