Super-Easy Slow Cooker Three-Bean Chili

Super-Easy Slow Cooker Three-Bean Chili

This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.

Serves: 10

Ingredients

  •   1 large uncooked onion(s), minced   
  • 1 clove(s) (medium) garlic clove(s), minced   
  •   30 oz canned black beans, rinsed and drained   
  •   30 oz canned kidney beans, rinsed and drained   
  •   30 oz canned pinto beans, rinsed and drained   
  •   30 oz canned diced tomatoes, with chilies   
  •   15 oz canned tomato sauce   
  • 1 1/4 oz spiced seasoning mix, chili variety   
  •   14 oz frozen corn kernels   
  • 1 Tbsp fresh lime juice, or to taste   
  • 1/2 cup(s) cilantro, fresh, minced   

Instructions

  • Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.

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