Photo of Slow cooker three bean chilli by WW

Slow cooker three bean chilli

Points® value
Total Time
3 hr 15 min
15 min
3 hr
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.



1 large, diced


1 clove(s), crushed

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, drained and rinsed

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), chopped


  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.