• Email
  • Pin It

Slow Cooker Three Bean Vegetarian Chili


Contributed by:

Slow Cooker Three Bean Vegetarian Chili


6 comments | Leave Comment

4 Ratings4 Ratings4 Ratings4 Ratings4 Ratings (4 Ratings)
Loading ... Loading ...


Slow Cooker Three Bean Vegetarian Chili

Jamie Geller shares her recipe for Three Bean Vegetarian Chili


  • Prep Time : 15 minutes min
  • Cook Time : 6 hours min
  • Ready Time : 21 min


4 to 6


  • 1/2 pound cholent mix, soaked overnight and drained
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 2 Cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (12-ounce) bottle beer, preferably lager
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 1 tablespoon mexican hot sauce
  • 2 Teaspoon chili powder
  • 1 teaspoon ground coriander


  1. Combine all ingredients in slow cooker and cook on low for 6 hours.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Slow Cooker Three Bean Vegetarian Chili

  1. this is the perfect easy vegan cholent.

  2. This was almost a disaster when I tried it. Maybe my beans were very old, although they were purchased this week, but this was not done after 6 hours on low and an additional 3 hours on high. They were soaked over 12 hours before I put them in the crock pot. It was barely edible. I recommend cooking on high. Sorry Jamie.

    • Try adding tomatoes after the beans have been thoroughly cooked, as acidic foods can keep them from softening.

    • Hey Marcia – don’t be sorry I am SO sorry you had this experience. Ann’s note is a good one also your note to cook it on high. I will try to retest it to see what happened but in the meantime thanks for your feedback!

  3. Hearty and tasty, especially with the addition of some home-grown Hungarian wax peppers. I did most of the cooking on high and used the tip to add the tomatoes later in the process. My beans were tender.

  4. avatar says: Jaicky

    Can I add ground meat, and cook this on low from Friday afternoon for Shabbat lunch?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in