Chilli Bean Recipe Crock Pot
Description
This Chilli Bean Recipe Crock Pot is a hearty and comforting meal that is perfect for the cold winter nights. It is made with beans, tomatoes, and a variety of spices, and cooked in a slow cooker for hours until it is rich, flavorful, and oh-so-tasty. The beans provide a good source of protein and fiber, and the tomatoes add a delicious flavor to the dish. This chili can be served over rice or with your favorite sides. Whether you’re looking for a satisfying meal or an easy weeknight dish, this Chilli Bean Recipe Crock Pot is the perfect choice.
Prep time
This recipe only takes 10 minutes of prep time. You’ll need to gather and measure out all of the ingredients, and then you’ll be ready to start cooking. This is a great meal to make ahead of time, as it takes just a few minutes to get everything ready, but it can sit in the slow cooker for hours until you’re ready to eat.
Cook time
Once you’ve prepped the ingredients, you’ll be ready to cook your chili. The total cook time is 6-8 hours on low, or 3-4 hours on high. The longer you cook it, the more tender the beans will be and the more flavorful the chili will be. You can also adjust the spices to your taste.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 1 cup vegetable broth
- Salt and black pepper, to taste
- Optional toppings: sour cream, shredded cheese, diced green onions, diced avocado, diced tomatoes
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion is softened. Add the chili powder, cumin, oregano, paprika, and cayenne pepper and cook for 1 minute, stirring constantly.
2. Transfer the onion and spice mixture to the slow cooker. Add the diced tomatoes, black beans, kidney beans, pinto beans, green chilies, vegetable broth, and salt and pepper to taste. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the chili is thick and flavorful. Taste and adjust seasoning as needed.
4. Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced green onions, diced avocado, and diced tomatoes. Enjoy!
Equipment
- Large skillet
- Slow cooker
- Measuring cups and spoons
- Spatula
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. You can also freeze this chili for up to 3 months.
Nutrition: Per Serving
Calories: 345, Fat: 6g, Saturated Fat: 1g, Carbohydrates: 58g, Fiber: 14g, Protein: 16g
Recipe Tips
This recipe can easily be customized to your taste. Feel free to add more spices, such as cumin or chili powder, or add more vegetables, such as bell peppers or corn. You can also adjust the heat level by adding more or less cayenne pepper. If you want to make this chili a bit heartier, you can add ground beef or turkey.
If you don’t have a slow cooker, you can also make this chili on the stovetop. Just follow the same instructions, but simmer it in a pot on the stovetop over medium-low heat for 1-2 hours, stirring occasionally, until the beans are tender and the chili is thick and flavorful.
Post a Comment for "Chilli Bean Recipe Crock Pot"