Lots of Beans and Grains Slow Cooker Chili

soy-free, oil-free **Please note this recipe uses a 1½ or 2 quart slow cooker. You can double or triple it and use a larger slow cooker.
Course Soup
Cuisine American
Keyword chilli
Prep Time 6 hours
Cook Time 10 hours
Total Time 16 hours
Servings 3 servings
Calories 502kcal



  • 2 cups assorted dried beans any but kidney beans* I used 3 heirlooms in equal amounts (alubia blanca, arikara yellow beans, sangre de toro)
  • 4 cups water


  • 2 cups water
  • 1 can 15.5 ounce diced tomatoes or tomato puree
  • 1/4 cup bulgur use quinoa or more millet to make gluten-free
  • 1/8 cup millet
  • 1 tablespoon dry veggie bouillon with nutritional yeast or chickeny flavor or 1 cube
  • 1 teaspoon cumin
  • 1 teaspoon chili spice mix
  • 1/2 teaspoon chipotle or ancho powder
  • 1/2 teaspoon smoked paprika
  • salt to taste


  • The night before:
  • Add the beans and water to the slow cooker and cook on low at least 7 or 8 hours.
  • In the morning:
  • Carefully drain the beans and rinse them. Then return them to the slow cooker with the fresh water, grains, tomatoes, and all the spices except for the salt.
  • Cook on low 7 to 10 hours.
  • Salt to taste before serving.


* Kidney beans need to be boiled 10 minutes before you cook them in the slow cooker due to a toxin they contain.


Calories: 502kcal | Carbohydrates: 119g | Protein: 6g | Fat: 1g | Sodium: 1765mg | Fiber: 5g | Sugar: 93g