Slow-cooker 3-bean chili

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!