Super-Easy Slow Cooker Three-Bean Chili
- Total Time
This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.
uncooked onion(s)1 large, minced
garlic clove(s)1 medium clove(s), minced
canned black beans30 oz, rinsed and drained
canned kidney beans30 oz, rinsed and drained
canned pinto beans30 oz, rinsed and drained
canned diced tomatoes29 oz, with chilies
canned tomato sauce15 oz
spiced seasoning mix1 ¼ oz, chili variety
frozen corn kernels14 oz, thawed
fresh lime juice1 Tbsp, or to taste
cilantro½ cup(s), fresh, chopped
- Combine onion, garlic, beans, tomatoes, tomato sauce, 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 frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
- Serving size: about 1 1/3 cups