Slow Cooker 3-Bean Chili
Slow Cooker 3-Bean Chili is a comforting, flavorful dish that brings warmth to chilly evenings or casual gatherings. With a delightful blend of three hearty beans and aromatic spices, this chili simmers to perfection in your slow cooker, allowing you to spend less time in the kitchen and more time enjoying the company of family and friends. Versatile enough to stand alone or as a topping for nachos, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 4 cups low-sodium vegetable broth
Instructions
- Prep your veggies by dicing the onion and bell peppers. Mince the garlic.
- In a skillet over medium heat, sauté the onion and bell peppers for about five minutes until softened. Add minced garlic and sauté for one additional minute until fragrant.
- In your slow cooker, combine all three types of beans, sautéed veggies, chili powder, cumin, and vegetable broth. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Taste the chili and adjust seasonings if necessary before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added spice, include jalapeños or cayenne pepper. - You can substitute lentils or chickpeas for a different twist. - Leftovers can be stored in an airtight container in the fridge for up to five days.