Slow-cooker 3-bean chili
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
420
min.
Resting
Ingredients
| 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
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
768
Protein
50g
50g
Fat
3g
3g
Carb
141g
141g
More delicious ideas for you
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!
in Berlin