Slow-cooker 3-bean chili

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!