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Slow-cooker 3-bean chili

Slow-cooker 3-bean chili

Based on 39 ratings

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

420 min

Ingredients

2Servings
133⅓ g
canned black beans (drained and rinsed)
133⅓ g
canned kidney beans (drained and rinsed)
133⅓ g
canned white beans (drained and rinsed)
1⅓ cloves
garlic
large green bell pepper
medium red onion
½ tbsp
tomato paste
½ tbsp
chili powder
1 tsp
cocoa powder
½ tbsp
cumin
½ tbsp
smoked paprika powder
tsp
dried oregano
bay leaf
266⅔ g
canned crushed tomatoes
83⅓ ml
water
cilantro for serving
scallions for serving
sour cream for serving
salt
pepper
MetricImperial

Utensils

slow cooker, cutting board, knife

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Nutrition per serving

Cal768
Fat3 g
Protein50 g
Carb141 g
  • Step 1/ 2

    Mince garlic and chop bell pepper and onion; transfer to slow cooker.
    • 1⅓ cloves garlic
    • large green bell pepper
    • 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!
    • 133⅓ g canned black beans (drained and rinsed)
    • 133⅓ g canned kidney beans (drained and rinsed)
    • 133⅓ g canned white beans (drained and rinsed)
    • ½ tbsp tomato paste
    • ½ tbsp chili powder
    • 1 tsp cocoa powder
    • ½ tbsp cumin
    • ½ tbsp smoked paprika powder
    • tsp dried oregano
    • bay leaf
    • 266⅔ g canned crushed tomatoes
    • 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!

  • Enjoy your meal!

    Slow-cooker 3-bean chili

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