One of my favorite slow cooker “dump” recipes, you can make enough of this quick and easy crockpot three-bean chili to freeze for another day. I don’t use the same kinds of beans every time I make it, so pick beans your family likes best. I also love having a toppings bar with shredded cheese, sour cream, corn chips, and crackers. Make sure to get some slow cooker liners so you don’t have to worry about clean up.
Slow Cooker Three Bean Chili
A hearty dinner with little to no prep for your slow cooker.
Equipment
- slow cooker
- can opener
- spoon
Ingredients
- 1 can black beans drained
- 1 can pinto beans drained
- 1 can red kidney beans drained
- 1 can diced tomatoes
- 1 can stewed tomatoes
- 1 can tomato sauce
- 2 1/2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
Additional Ingredients (optional)
- 1/4 teaspoon cayenne pepper
- 1 can whole kernel corn drained
Toppings (optional)
- shredded cheese
- sour cream
- taco sauce
- corn chips
- crackers
Instructions
- Dump all ingredients in your slow cooker and cook on low for 6 hours or high for 3 hours. Serve with optional toppings.
Angela is mom to five kids and the Founding Editor of Wynning Motherhood, her way to connect with other moms who suffer from the Super Mom complex, providing tips and support to enhance their super powers.
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