Print: Slow Cooker 3-Bean Chili

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Prep

21 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

1 , 20 ounce
1 , 28 ounce
1 , 16 ounce
1 , 15.5 ounce
1 , 15.5 ounce
1 , 15 ounce
1 small onion , chopped
1 , 4.5 ounce
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon oregano
1 pinch ground cumin

Instructions

1 Gather all ingredients.
2 Cook and stir turkey in a large skillet over medium-high heat until crumbly and browned, 7 to 10 minutes; transfer to a slow cooker.
3 Stir in tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin in the slow cooker.
4 Cover and cook on Low for 7 hours or High for 4 hours.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/slow-cooker-3-bean-chili