Slow-cooker 3-bean chili

Slow-cooker 3-bean chili

Based on 33 ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
420
min.
Resting

Ingredients

Servings:-6+
400 g canned black beans (drained and rinsed)
400 g canned kidney beans (drained and rinsed)
400 g canned white beans (drained and rinsed)
4 cloves garlic
large green bell pepper
medium red onion
1½ tbsp tomato paste
1½ tbsp chili powder
3 tsp cocoa powder
1½ tbsp cumin
1½ tbsp smoked paprika powder
1 tsp dried oregano
bay leaf
800 g canned crushed tomatoes
250 ml water
cilantro for serving
scallions for serving
sour cream for serving
salt
pepper
Metric
Imperial

Utensils

  • slow cooker
  • cutting board
  • knife

Enjoy with

Merlot, Mexico
A young, dry, fruity Merlot contrasts nicely with the chili.

Nutrition per serving

Cal
768
Protein
50g
Fat
3g
Carb
141g

Step 1/2

Mince garlic and chop bell pepper and onion; transfer to slow cooker.
  • 4 cloves garlic
  • 1 large green bell pepper
  • 1 medium red onion
  • slow cooker
  • cutting board
  • knife

Mince garlic and chop bell pepper and onion; transfer to slow cooker.

Step 2/2

Add rinsed beans, tomato paste, spices, herbs, crushed tomatoes, salt, and a few grinds of black pepper to slow cooker. Add 1 cup of water, stir to combine, then cover and cook on low until chili has thickened, approx. 7 – 8 hours (or on high for approx. 4 – 5 hours). Serve topped with chopped cilantro and scallions and a dollop of sour cream. Enjoy!
  • 400 canned black beans (drained and rinsed)
  • 400 canned kidney beans (drained and rinsed)
  • 400 canned white beans (drained and rinsed)
  •  tbsp tomato paste
  •  tbsp chili powder
  • 3 tsp cocoa powder
  •  tbsp cumin
  •  tbsp smoked paprika powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • 800 canned crushed tomatoes
  • 2 ml water
  • cilantro for serving
  • scallions for serving
  • sour cream for serving
  • salt
  • pepper

Add rinsed beans, tomato paste, spices, herbs, crushed tomatoes, salt, and a few grinds of black pepper to slow cooker. Add 1 cup of water, stir to combine, then cover and cook on low until chili has thickened, approx. 7 – 8 hours (or on high for approx. 4 – 5 hours). Serve topped with chopped cilantro and scallions and a dollop of sour cream. Enjoy!