Description
A comforting and flavorful chili made with a blend of beans and smoky chipotle peppers, perfect for slow cooking.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 2–3 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red, yellow, or green)
- 1 can diced tomatoes (or 2 cups fresh diced tomatoes)
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro, for garnish
Instructions
- Prepare the Ingredients: Rinse the beans if using dried ones and dice the onions and peppers.
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat, add onions and garlic, and cook until translucent.
- Combine in the Slow Cooker: In the slow cooker, combine sautéed onions and garlic with beans, chipotle peppers, bell peppers, diced tomatoes, and spices.
- Add the Broth: Pour vegetable broth over the mixture and stir well.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Final Touch: About 15 minutes before serving, adjust seasoning and stir in fresh cilantro.
Notes
Adjust chipotle peppers according to your heat preference. Serve with toppings like sour cream or cheese for added richness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: bean chili, slow cooker, vegetarian chili, healthy chili, comfort food