Description
A hearty and flavorful chili made with three types of beans, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 can diced tomatoes (28 ounces)
- 1 can black beans (drained and rinsed, 15 ounces)
- 1 can kidney beans (drained and rinsed, 15 ounces)
- 1 can pinto beans (drained and rinsed, 15 ounces)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Add minced garlic and chopped red bell pepper, cooking for another 3-4 minutes until softened.
- Transfer the sautéed vegetables to a slow cooker.
- In the slow cooker, combine diced tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin, and season with salt and pepper. Mix well.
- Add vegetable broth to the mixture, ensuring all ingredients are submerged. Stir well.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once cooked, taste and adjust seasoning as needed. Serve warm and enjoy!
Notes
This chili tastes even better the next day as the flavors meld together. Feel free to garnish with fresh cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg