Slow Cooker Three Bean Stew

Slow Cooker Three Bean Stew is a cozy, hearty, and nourishing dish loaded with plant-based protein and bold flavors. Made with mung beans, black beans, chickpeas, and a richly spiced tomato broth infused with garam masala and cocoa, this stew is both comforting and unique. Perfect for busy days, just set it and forget it while the slow cooker does all the work.

Why You’ll Love This Recipe

• Packed with protein and fiber – Thanks to a trio of beans, this stew is filling and nutritious.

• Bold, warm flavors – Garam masala, cocoa, and fire-roasted tomatoes create a rich, complex broth.

• Perfect for meal prep – Makes a large batch that stores and reheats beautifully.

• Vegan and gluten-free – Naturally suitable for a wide range of dietary needs.

• Minimal prep – Just 10 minutes of hands-on time and no complicated steps.

• Slow cooker convenience – Set it and walk away while the stew simmers to perfection.

• Customizable consistency – Adjust the thickness with more or less vegetable broth.

• Budget-friendly – Uses affordable pantry staples to feed a crowd.

• Comfort food with a twist – A new take on classic bean stew with Indian-inspired flavor.

• Great for all seasons – Warming in winter, but light enough for year-round meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can fire-roasted tomatoes (14.5 oz)
1 can tomatoes and chilies (10 oz)
1 can tomato paste (12 oz)
4½ cups vegetable stock
2 cups dry mung beans
3 cloves garlic (about 3 teaspoons), peeled and chopped
1 yellow onion (about ¾ cup), peeled and chopped
1 can black beans (15.5 oz), drained and rinsed
1 can garbanzo beans (15.5 oz), drained and rinsed
2 tablespoons cocoa powder
2 teaspoons garam masala
Olive oil, for sautéing
Salt and black pepper, to taste
Fresh parsley or cilantro, for garnish (optional)

Directions

1. Add the fire-roasted tomatoes, tomatoes with chilies, tomato paste, vegetable stock, dry mung beans, and chopped garlic to the slow cooker. Stir well to combine.

2. Turn the slow cooker on high and cook for 2 hours.

3. While the stew begins cooking, toast the garam masala in a small frying pan over low heat for 2–3 minutes, stirring constantly until aromatic. Set aside.

4. In the same pan, heat a bit of olive oil and add the chopped onion. Cook over low heat, stirring frequently, until caramelized (about 20–25 minutes). Remove from heat.

5. After the first 2 hours of cooking, uncover the slow cooker and add the toasted garam masala, caramelized onions, cocoa powder, black beans, and chickpeas. Stir to combine.

6. Cover and continue cooking on low for an additional 1 hour and 15 minutes.

7. Turn off the slow cooker. Season with salt and pepper to taste. Garnish with chopped parsley or cilantro if desired.

8. Serve hot as a standalone meal or with rice, naan, or crusty bread.

Servings and timing

Servings: 10
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 15 minutes

Variations

• Use different beans: Swap in kidney beans or pinto beans for variety.

• Add vegetables: Diced carrots, bell peppers, or spinach can add texture and nutrition.

• Make it spicy: Add chili flakes or a diced jalapeño for extra heat.

• Try other spices: Add cumin, turmeric, or coriander for additional depth.

• Make it creamier: Stir in a splash of coconut milk at the end for a richer texture.

• Serve it differently: Spoon over brown rice, quinoa, or baked potatoes.

• Add a squeeze of lime: Brightens the flavor just before serving.

• Top with yogurt or sour cream: Adds cool contrast to the warm spices (if not keeping it vegan).

• Skip the cocoa: If desired, omit the cocoa for a simpler flavor profile.

• Use canned lentils: In a pinch, replace mung beans with cooked lentils and shorten the cooking time.

Storage/Reheating

Storage:
Let the stew cool completely, then store in an airtight container in the refrigerator for up to 5 days.

Reheating:
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave in individual portions.

Freezing:
Freeze the cooled stew in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as above.

FAQs

Can I use canned mung beans instead of dried?

This recipe is designed for dry mung beans. If using canned, reduce cooking time significantly and adjust the liquid accordingly.

Is this stew spicy?

It has a mild kick from the tomatoes with chilies. You can control the heat by using mild tomatoes or adding spice to taste.

What does the cocoa powder do in this recipe?

Cocoa deepens the flavor of the broth, adding a subtle richness without making it taste like chocolate.

Can I make this on the stovetop?

Yes. Simmer everything in a large pot, adding pre-cooked mung beans and adjusting the cook time as needed.

Do I need to soak the mung beans?

No soaking is needed for mung beans in the slow cooker, as they cook thoroughly during the long simmer.

Can I use a different type of stock?

Yes. While vegetable stock keeps it vegan, you can use chicken or beef stock if preferred.

What can I use instead of garam masala?

You can mix equal parts ground cumin, coriander, cinnamon, and cloves if garam masala isn’t available.

How can I thicken the stew?

Cook it uncovered for the last 30 minutes or mash some beans into the broth to thicken it naturally.

Is this stew gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any store-bought products.

Can I cook it longer on low instead of high then low?

Yes. Cook for about 6–7 hours total on low, adding the beans and aromatics halfway through.

Conclusion

Slow Cooker Three Bean Stew is a delicious and satisfying way to enjoy a plant-based meal that’s full of bold flavor and nourishing ingredients. With minimal prep and the comfort of a warm, spiced tomato broth, it’s a fantastic recipe to keep in your rotation all year long. Whether you’re meal prepping or feeding a crowd, this stew checks every box for ease, flavor, and heartiness.