Super-Easy Slow-Cooker Three-Bean Chili
0
Points®
Total time: 3 hr 15 min • Prep: 15 min • Cook: 3 hr • Serves: 10 • Difficulty: Easy
This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito.
Ingredients
Uncooked onion(s)
1 large, minced
Garlic
1 medium clove(s), minced
Canned black beans
30 oz, rinsed and drained
Canned kidney beans
30 oz, rinsed and drained
Canned pinto beans
30 oz, rinsed and drained
Canned diced tomatoes
29 oz, with chilies
Canned tomato sauce
15 oz
Dried seasoning mix
1¼ oz, chili variety
Frozen corn kernels
14 oz, thawed
Fresh lime juice
1 Tbsp, or to taste
Cilantro
½ cup(s), fresh, chopped
Instructions
1
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
2
Serving size: about 1 1/3 cups
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