Slow-cooker 3-bean chili

Based on 35 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
420
min.
Resting

Ingredients

Servings:-6+
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
large green bell pepper
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
bay leaf
800 g canned crushed tomatoes
250 ml water
cilantro for serving
scallions for serving
sour cream for serving
salt
pepper
Metric
Imperial

Utensils

  • slow cooker
  • cutting board
  • knife

How-To Videos

Nutrition per serving

Cal
768
Protein
50 g
Fat
3 g
Carb
141 g
  • Step 1/2

    Mince garlic and chop bell pepper and onion; transfer to slow cooker.
    • 4 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!
    • 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
    • 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!