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Camellia Brand
a close up of a bowl of 3 bean vegetarian chili

Slow Cooker 3-Bean Vegetarian Chili

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  • 1 large red onion, chopped
  • 4 smoked Hatch chilies, peeled, and chopped (Can substitute 2 Poblano chilies, roasted, peeled, and chopped. See note at bottom on roasting.)
  • 2 (10-ounce) cans diced tomatoes with green chilies, such as Ro-Tel
  • 4 large cloves minced garlic
  • 1 1/2 tablespoons smoked paprika
  • 12 ounces Pale Ale beer (Can substitute vegetable broth.)
  • 2 cups vegetable broth
  • 1 cup Camellia Brand Red Kidney Beans, rinsed and sorted
  • 1 cup Camellia Brand Cannellini Beans or Camellia Brand Great Northern Beans, rinsed and sorted
  • 1 cup Camellia Brand Black Beans, rinsed and sorted
  • 1/4 cup olive oil (optional)
  • Assorted toppings: shredded cheese, diced avocado, minced red onion, sour cream, and chopped fresh cilantro


  1. Add the onion, Hatch chilies (or Poblano chilies), diced tomatoes with chilies, garlic, smoked paprika, beer, broth, and beans to slow cooker.
  2. Cover and cook on low heat for 6 to 8 hours, or until the beans are tender but not falling apart, adding additional broth as necessary.
  3. During the last 15 minutes of cooking, swirl in 1/4 cup olive oil, if desired.
  4. Serve chili with assorted toppings, if desired.



On a scale of 1-5, the spice level of this chili is a 3.

To roast Poblano chilies, preheat oven to 500°F degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange whole peppers in a single layer on baking sheet. Bake for 30 to 40 minutes, until skins are completely wrinkled and charred, turning occasionally to promote even roasting. Remove pan from oven, transfer peppers to a bowl, and cover bowl tightly with foil or plastic wrap. Keep covered until peppers are cool enough to handle, about 30 minutes. Remove the skin from each pepper by rubbing lightly beneath your fingers. If you are very sensitive, you may wish to wear gloves. Remove and discard the stems and seeds. Cut peppers into quarters lengthwise and chop.