Slow-cooker 3-bean chili

Slow-cooker 3-bean chili

Based on 40 ratings
In app
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
420 min

Ingredients

6Servings
MetricImperial
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
tbsp
tomato paste
tbsp
chili powder
3 tsp
cocoa powder
tbsp
cumin
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

Utensils

slow cooker, cutting board, knife

Nutrition per serving

Cal768
Fat3 g
Protein50 g
Carb141 g
  • Step 1/2

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

    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)
    • tbsp tomato paste
    • tbsp chili powder
    • 3 tsp cocoa powder
    • tbsp cumin
    • 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!

    Slow-cooker 3-bean chili

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