Slow Cooker 3-Bean Chili
Description:
Nothing beats a hot, steaming bowl of chili! This hearty and comforting dish combines beans, ground meat, and vegetables in a rich tomato base. Perfect for cozy dinners or gatherings, this chili can be made with ground beef or turkey for a healthier twist.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds ground beef or turkey
- 1 small onion, chopped
- 1 can diced tomatoes (with juices)
- 1 can crushed tomatoes
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can navy beans, drained and rinsed
- 1 cup whole kernel corn
- 1 yellow bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Brown the Meat:
- Heat olive oil in a large skillet over medium heat. Add ground beef or turkey and sauté until browned, about 8–10 minutes.
- Combine Ingredients:
- Transfer the cooked meat into a 6-quart slow cooker. Add onion, diced tomatoes, crushed tomatoes, beans, corn, bell pepper, chili powder, cumin, salt, and black pepper. Mix everything well.
- Cook the Chili:
- Cover and cook on high for 4 hours or low for 7 hours, stirring occasionally if possible.
- Serve and Enjoy:
- Ladle the chili into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Notes:
- For extra heat, add a diced jalapeño or a teaspoon of cayenne pepper.
- Pair with cornbread or crusty bread for a complete meal.
- Chili tastes even better the next day as the flavors meld together, making it ideal for meal prep.
FAQs for Slow Cooker 3-Bean Chili
1. Can I use other types of beans?
Yes! You can substitute the beans in the recipe with your favorites like pinto beans, chickpeas, or even great northern beans.
2. How can I make this chili vegetarian?
Simply omit the ground meat and add an extra can of beans or lentils for protein. You can also include more vegetables like zucchini or mushrooms.
3. Can I make this chili spicier?
Absolutely! Add diced jalapeños, a teaspoon of cayenne pepper, or a few dashes of hot sauce for extra heat.
4. Can I prepare this recipe on the stovetop?
Yes, simmer the ingredients in a large pot over low heat for 1-2 hours, stirring occasionally.
5. Can I freeze leftover chili?
Yes! Let the chili cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
6. What are some good topping ideas for chili?
Toppings like shredded cheese, sour cream, green onions, diced avocado, tortilla chips, or fresh cilantro pair wonderfully with this chili.
7. Can I use canned corn instead of fresh?
Yes, you can substitute fresh corn with canned or frozen corn. Just make sure to drain and rinse canned corn before adding it to the chili.
8. How do I thicken the chili if it’s too thin?
Let it cook uncovered for the last 30 minutes to allow some liquid to evaporate, or stir in a tablespoon of cornmeal or flour dissolved in water.
9. Can I cook this chili overnight?
Yes, cooking it on low for 7-8 hours is ideal for overnight preparation. You’ll wake up to a delicious, ready-to-eat chili!
10. What’s the best way to store leftovers?
Refrigerate leftover chili in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave before serving.
Enjoy your cozy bowl of chili!
Enjoy this hearty and flavorful slow-cooker chili!