Slow Cooker Multi-Bean Chili

This is a deliciously nutritious and easy recipe. I always have some in the freezer – not matter what season.

If using dry beans (which are better for you than canned), you want to soak them in water at least overnight, if not 24 hours, before using them. Rinse after. This makes the beans much easier to digest

As always, try to use organic ingredients.
Serves 6

 

Ingredients:
• 1 large white Onion, diced
• 4 cloves Garlic, minced
• 3 tablespoons Chili Powder
• 1 tablespoon ground Cumin
• ¼-1/2 teaspoon ground Chipolte Chile or Cayenne (opt.)
• 1 28oz. can, box or bottle crushed Tomatoes
• 3 medium Tomatoes chopped
• ¾ cup (before soaking) each type of dried beans or
• 15 oz. can of each, rinsed: red Kidney Beans, small White Beans (Navy or Canellini), Black Beans
• 3 cups water
• ½ teaspoon freshly ground Black Pepper

Optional: Saute the Onion in 1 tablespoon olive oil for about 2-3 minutes on medium heat. Reduce heat and cook, stirring often, until they get soft about 3-4 more minutes. Add Garlic, Chili Powder, Cumin, Chipolte or Cayenne, stirring constantly for about 30 seconds to 1 minute. Stir in crushed Tomatoes and fresh and cook for about 3-4 minutes. Then add all ingredients to slow cooker.
Cooking before helps to release more flavor but if you are short on time, or just don’t want to bother, then just add all ingredients uncooked to slow cooker and cook about 5-7 hours, or until beans are soft.
When serving you might want to add some cheese or raw onions. And if you are like me, additional hot sauce!

Slow Cooker Multi-Bean Chili
Print Recipe
This is a deliciously nutritious and easy recipe. I always have some in the freezer – not matter what season. If using dry beans (which are better for you than canned), you want to soak them in water at least overnight, if not 24 hours, before using them. Rinse after. This makes the beans much easier to digest As always, try to use organic ingredients.
Servings
6
Servings
6
Slow Cooker Multi-Bean Chili
Print Recipe
This is a deliciously nutritious and easy recipe. I always have some in the freezer – not matter what season. If using dry beans (which are better for you than canned), you want to soak them in water at least overnight, if not 24 hours, before using them. Rinse after. This makes the beans much easier to digest As always, try to use organic ingredients.
Servings
6
Servings
6
Recipe Notes

Ingredients:
• 1 large white Onion, diced
• 4 cloves Garlic, minced
• 3 tablespoons Chili Powder
• 1 tablespoon ground Cumin
• ¼-1/2 teaspoon ground Chipolte Chile or Cayenne (opt.)
• 1 28oz. can, box or bottle crushed Tomatoes
• 3 medium Tomatoes chopped
• ¾ cup (before soaking) each type of dried beans or
• 15 oz. can of each, rinsed: red Kidney Beans, small White Beans (Navy or Canellini), Black Beans
• 3 cups water
• ½ teaspoon freshly ground Black Pepper

Optional: Saute the Onion in 1 tablespoon olive oil for about 2-3 minutes on medium heat. Reduce heat and cook, stirring often, until they get soft about 3-4 more minutes. Add Garlic, Chili Powder, Cumin, Chipolte or Cayenne, stirring constantly for about 30 seconds to 1 minute. Stir in crushed Tomatoes and fresh and cook for about 3-4 minutes. Then add all ingredients to slow cooker.

Cooking before helps to release more flavor but if you are short on time, or just don’t want to bother, then just add all ingredients uncooked to slow cooker and cook about 5-7 hours, or until beans are soft.

When serving you might want to add some cheese or raw onions. And if you are like me, additional hot sauce!

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