/images.kitchenstories.io/recipeImages/16_01_99_SlowCooker3BeanChili_Final_1x1.jpg)
Slow-cooker 3-bean chili
Ingredients
Utensils
slow cooker, cutting board, knife
Nutrition per serving
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!
Enjoy your meal!