Crockpot Mexican Jumping Bean Chili


Courtesy of meal planning maven

Makes about 6 servings


  • 2 medium onions, chopped
  • 2 red bell peppers, chopped (or any color such as orange or yellow)
  • 1 green pepper, chopped
  • 3 cloves garlic, chopped
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (28 ounce) can tomato puree
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can chickpeas (garbanzos), rinsed and drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup frozen shelled edamame * (no need to defrost)
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup vegetable broth (can stir in a bit more after cooking if a thinner chili is desired)
  • 1-2 jalapenos, seeded and chopped (optional)
  • Hot sauce to taste, optional
  • 1/2 to 1 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons cocoa
  • 1 tablespoon dried oregano
  • 1 tablespoon dried cumin

Chili “Fixin’s”

  • Sliced green onions
  • Shredded cheddar cheese
  • Plain Greek yogurt or sour cream
  • Salsa
  • Chopped avocado or guacamole
  • Sweet potato or blue corn tortilla chips



  • add all ingredients to crockpot, stirring to combine. Cook for 1 hour on High setting. Reduce heat to Low setting; cook for about 5 hours. Or cook on Low for 6 to 7 hours. As crockpots vary, adjust cooking time as needed. Taste; adjust seasonings if needed.


Stove Top:

  • heat 2 teaspoons olive oil in a large skillet over medium-high setting. Sauté onions, peppers and garlic for about 5 minutes or until softened. Stir in remaining ingredients; mixing well. Cover; reduce heat to medium-low. Simmer for about 1 hour (or until quinoa is cooked through), stirring occasionally. Taste; adjust seasonings if needed.



  • if possible, stir in the edamame about 20 minutes before serving to preserve its pretty bright green color and crunchy texture. (whether cooking in the crockpot or on the stove.)


    Serve with your favorite chili “fixins!”

Make Ahead and Storage Tips:

  • chili may be cooked up to 3 days ahead. Cover and refrigerate. Reheat chili on Low setting of crockpot for about 1 hour or until hot, stirring occasionally. To save time, chili may be reheated in a large pot on the stove over medium setting for about 15 minutes or until hot; stir occasionally. Chili may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked chili may be frozen for up to 4 months.


MPM Mini-Bites:

  • feel free to “mix it up” with any kind of canned beans you like such as black, cannellini, white kidney, etc. Or for the perfect mix of taste and textures, try using 3 (15 ounce) cans of Westbrae’s Organic Chili Beans
  • This chili is delicious served over brown rice, whole wheat couscous, quinoa, spinach or kale.
  • Edamame (boiled green soybeans) are now widely available shelled in the frozen vegetable section of your supermarket. They are sweet and crunchy, adding a nice texture to soups, stews, salads and grain dishes. Edamame are also a fabulous choice for healthy snacking!


[wpurp-searchable-recipe]Crockpot Mexican Jumping Bean Chili – – – [/wpurp-searchable-recipe]

Healing Lifestyles & Spas Team
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