Three Bean Chili with Roasted Fennel made is loaded with flavor and is a tasty vegetarian option for a quick weeknight dinner.
Do you love chili? My family certainly does! I first shared this recipe for Roasted Fennel & 3 Bean Chili back in 2012 and it was so good I wanted to make it again. I mean really, it was WAY too long. What was I thinking?
This chili was so easy to make and was ready in about 15 minutes. Well technically it was ready in 15 minutes, but then I left it in the slow cooker for about 4 hours to keep warm and let the flavor really come together.
How do you make Three Bean Chili with Roasted Fennel?
For this recipe you'll need black beans, chick peas, kidney beans, fennel, onions, garlic, red wine, crushed tomatoes, chili powder, oregano and vegetable broth.
I opted to use canned beans and rinsed them well under cold water to save some time.
Combine the fennel, onion, garlic and oil in a bowl; then place on a baking sheet. Bake 10-15 minutes in a preheated 425 degree F oven; then remove from oven and add to your slow cooker.
While the fennel is roasting, rinse all of your beans and add to the slow cooker. Next, add your wine, tomatoes, chili powder, oregano, salt and vegetable broth. Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm.
This Three Bean Chili with Roasted Fennel was delicious. Serve over rice or use it on top baked potatoes...YUM! ~Enjoy!
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Three Bean Chili with Roasted Fennel
- 1 Fennel Bulb, chopped
- ½ Red Onion, chopped
- 2 Cloves Garlic, chopped
- 1 tbsp. Extra Virgin Olive Oil
- 2 - 15(ounce) cans Black Beans, rinsed
- 2 - 15(ounce) cans Chick Peas, rinsed
- 2 - 15(ounce) cans Kidney Beans, rinsed
- ½ c. Dry Red Wine
- 28 oz. Crushed Tomatoes
- 1 tsp. Chili Powder
- 1 tsp. Dried Oregano
- 1 c. Vegetable Broth
- 1 tsp. Kosher Salt
- Preheat oven to 425 degrees F.
- Combine the fennel, onion, garlic and oil in a bowl; then place on a baking sheet. Bake 10-15 minutes, then remove from oven and add to your slow cooker.
- While the fennel is roasting, rinse all of your beans and add to the slow cooker.
- Next, add your wine, tomatoes, chili powder, oregano, salt and vegetable broth.
- Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm.
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I love roasted fennel in spaghetti sauce-I'll have to try this in chili. Thanks!
Carrie's Experimental Kitchen says
You're welcome Kirsten 🙂
It sounds like it would taste good, and I will try it. But it's quite a stretch to call this a chili recipe when the only chili in it is a teaspoon of powder. When I do make it I will surely add couple of chipotles and a sweet green or red pepper.
I see your point; however for me and my family personally we don't eat/like peppers and care for overly spicy food. You may certainly add peppers to your recipe and up the chili powder to your liking. That's what great about recipes, they're meant to be tweaked to suit the tastes of the individual. Thanks so much for stopping by!