Slow-cooker 3-bean chili

Name: Slow-cooker 3-bean chili
Cook time: 15 min
Total time: 435 min
Yield: 6 Servings
Cuisine: mexican
Ingredients: 14 oz canned black beans (drained and rinsed); 14 oz canned kidney beans (drained and rinsed); 14 oz canned white beans (drained and rinsed); 4 cloves garlic; 1 large green bell pepper; 1 medium red onion; 1.5 tbsp tomato paste; 1.5 tbsp chili powder; 3 tsp cocoa powder; 1.5 tbsp cumin; 1.5 tbsp smoked paprika powder; 1 tsp dried oregano; 1 bay leaf; 32 oz canned crushed tomatoes; 1 cup water; cilantro for serving; scallions for serving; sour cream for serving; salt; pepper

Based on 34 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

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
1	large green bell pepper
1	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
1	bay leaf
800 g	canned crushed tomatoes
250 ml	water
	cilantro for serving
	scallions for serving
	sour cream for serving
	salt
	pepper

Metric

Imperial

How-To Videos

How to cut an onion

Utensils

slow cooker
cutting board
knife

Nutrition per serving

Cal
768

Protein
50 g

Fat
3 g

Carb
141 g

Step 1/2
- 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
- 400 g canned black beans (drained and rinsed)
- 400 g canned kidney beans (drained and rinsed)
- 400 g canned white beans (drained and rinsed)
- 1½ tbsp tomato paste
- 1½ tbsp chili powder
- 3 tsp cocoa powder
- 1½ tbsp cumin
- 1½ tbsp smoked paprika powder
- 1 tsp dried oregano
- 1 bay leaf
- 800 g 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!