Are you ready to transform your kitchen into a flavor explosion? Get ready for the most mouthwatering, soul-warming chili recipe that will have your family and friends begging for seconds! This Slow Cooker Three Bean Chili isn't just a meal – it's a culinary experience that combines hearty beans, rich spices, and minimal effort into one incredible dish that practically cooks itself. Whether you're a busy professional, a home cook looking for an easy meal, or someone who craves restaurant-quality comfort food, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 bell pepper, diced
Instructions
- Drain and rinse all three types of beans thoroughly in a colander, ensuring no excess liquid remains.
- Dice the onion and bell pepper into uniform small pieces, approximately 1/4 inch in size to ensure even cooking.
- Mince the garlic cloves finely using a sharp knife or garlic press to release maximum flavor.
- In the slow cooker, combine all drained beans, crushed tomatoes, diced onion, minced garlic, and diced bell pepper.
- Sprinkle chili powder, cumin, salt, and pepper over the bean mixture, stirring gently to distribute seasonings evenly.
- Cover the slow cooker and set to low heat setting, allowing the chili to cook slowly for 6 hours.
- Stir the chili occasionally during cooking, approximately every 2 hours, to prevent sticking and ensure even heat distribution.
- After 6 hours, check seasoning and adjust salt and pepper to taste if needed.
- Let the chili rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnishing with shredded cheese, sour cream, or chopped cilantro.
Tips
- Bean Preparation: Always drain and rinse canned beans thoroughly to reduce sodium and remove excess starch, ensuring a cleaner flavor and better texture.
- Flavor Layering: Toast your spices like chili powder and cumin in a dry pan for 30-60 seconds before adding to the slow cooker to enhance their depth and complexity.
- Uniform Chopping: Cut vegetables into consistent, small pieces to ensure even cooking and balanced flavor distribution throughout the chili.
- Low and Slow is the Way: Resist the temptation to rush cooking by using high heat. The magic of this recipe happens through gentle, prolonged cooking that allows flavors to develop fully.
- Optional Enhancements: For extra richness, consider adding a small amount of dark chocolate or a splash of coffee to deepen the chili's flavor profile.
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance and reheat for an effortless meal.
- Garnish Creatively: Experiment with toppings like green onions, jalapeños, avocado, or a dollop of Greek yogurt to personalize your chili experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
