Super-Easy Slow Cooker Three-Bean Chili

0
Total Time
3 hr 15 min
Prep
15 min
Cook
3 hr
Serves
10
Difficulty
Easy
This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.

Ingredients

uncooked onion(s)

1 large, minced

garlic clove(s)

1 medium clove(s), minced

canned black beans

30 oz, rinsed and drained

canned kidney beans

30 oz, rinsed and drained

canned pinto beans

30 oz, rinsed and drained

canned diced tomatoes

29 oz, with chilies

canned tomato sauce

15 oz

spiced seasoning mix

1¼ oz, chili variety

frozen corn kernels

14 oz, thawed

fresh lime juice

1 Tbsp, or to taste

cilantro

½ cup(s), fresh, chopped

Instructions

  1. 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.
  2. Serving size: about 1 1/3 cups

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