Photo of Super-easy slow-cooker three-bean chili by WW

Super-easy slow-cooker three-bean chili

7
0
0
Smartpoints value per serving
Total Time
3 hr 15 min
Prep
15 min
Cook
3 hr
Serves
10
Difficulty
Easy
This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And 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

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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