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Slow-cooker 3-bean chili
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
slow cooker, cutting board, knife
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How-To Videos
How to cut an onion
Nutrition per serving
Step 1/ 2
- 1⅓ cloves garlic
- ⅓ large green bell pepper
- ⅓ medium red onion
- slow cooker
- cutting board
- knife
Mince garlic and chop bell pepper and onion; transfer to slow cooker.
Step 2/ 2
- 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
- ⅓ tsp dried oregano
- ⅓ bay leaf
- 266⅔ g canned crushed tomatoes
- ⅔ 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!
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