Three Bean Slow Cooker Chili

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Such a simple word.

Turns out, it’s also one of the simplest things to make and can be super healthy as well, depending on what ingredients you use.  I found this recipe a few months ago and have continued to make it on a regular basis, once every month or so.

The recipe makes a LOT of chili.  We always end up with enough to eat for dinner and then 2 more meal’s worth of chili to refrigerate or freeze.  Usually the first night we’ll eat the chili straight-up… in a bowl and maybe topped with some cheddar cheese and sour cream.  On subsequent nights we’ll get creative – this chili makes a great burrito filling.  It also tastes AMAZING if you take crescent roll dough and drop a spoonful of chili in the center before rolling up (creating an empanada-type treat).  Bake as directed on the crescent roll packaging and enjoy.  You can melt cheese on top, add sour cream, salsa, you get the idea.

Anyway, back to the chili!

Each serving is approximately 1 and 1/3 Cups of Chili.  There are easily 6-8 hearty portions in this recipe.

You will need:

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:: fresh cilantro, chopped

:: 1 lime

:: 1 large onion, diced

:: 1 clove garlic, minced

:: 30 oz canned black beans, drained/rinsed

:: 30 oz canned red kidney beans, drained/rinsed

:: 30 oz canned pinto beans, drained/rinsed

:: 15 oz diced tomatoes (optional: with chilies)

:: 2 Cups spaghetti sauce (your preference – I used my own homemade spaghetti sauce)

:: 1 packet chili seasoning mix (I used McCormick)

:: 15 oz canned corn

How to Make:

:: Rinse and drain all of the beans.  Add them to the slow cooker.

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:: To the beans, add all other ingredients to the slow cooker, except for the cilantro and lime.

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:: Cook on low for 3-4 hours, stirring occasionally.

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:: Just before serving, add the juice from one lime and freshly chopped cilantro.

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:: Top with shredded cheddar cheese and/or sour cream if so desired.

:: Refrigerate or freeze any extra chili.

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