Slow cooker three bean chilli
0
Points®
Total time: 3 hr 15 min • Prep: 15 min • Cook: 3 hr • Serves: 10 • Difficulty: Easy
This chilli recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavourful warm dish. 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
Onion
1 large
Garlic
1 clove(s)
Black beans in water
2 can(s), medium, drained
Kidney Beans, cooked
2 can(s), large, drained
Pinto Beans, cooked
2 can(s), large, drained
Tinned Tomatoes
2 can(s), large
Old El Paso Seasoning Mix for Chilli
1 sachet(s)
Sweetcorn, frozen, boiled
400 g
Lime Juice, Fresh
1 tablespoon(s)
Coriander, fresh
2 tablespoon(s)
Instructions
1
Combine the onion, garlic, beans, tomatoes 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 the frozen sweetcorn during the last hour of cooking. Stir in the lime juice and coriander just before serving.
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