Slow Cooker Chili
Discover the ultimate slow cooker chili recipe that's perfect for hectic weeknights. Packed with California-grown beans, spices, and flavor, this comforting dish will satisfy the whole family.
Ingredients
For the chili:
- 1 jalapeno seeded, finely diced
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 5 cloves garlic minced
- 15 ounces canned fire roasted diced tomatoes, with liquid
- 30 ounces canned black beans, without liquid
- 15 ounces canned kidney beans, with liquid
- 15 ounces canned pinto beans, with liquid
- 1 TBSP chili powder
- 1 TBSP cumin
- ½ tsp coriander
- ½ tsp garlic powder
- ¼ tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- ¼ -½ cup vegetable broth if needed
- 2-3 prunes or dates, optional finely diced: for sweetness, if desired
Instructions
To make the chili:
- Dice the jalapeño, onion, red bell pepper, and mince the cloves of garlic.
- Put the diced veggies, minced garlic, fire-roasted tomatoes (with liquid), black beans (drained), kidney beans (with liquid), and pinto beans (with liquid) into the slow cooker.
- Stir in chili powder, cumin, coriander, garlic powder, cinnamon, salt, and black pepper. If the liquid in the cans of beans is low or the chili looks like it needs a tad more liquid you can add anywhere from ¼-½ cup vegetable broth at this point. Add in diced dates or prunes is using.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Taste and adjust the seasoning, then serve with your favorite toppings (we love Real California cheese and sour cream or crema). Enjoy!
Notes
Storage:
Store refrigerated in an airtight container for up to 5 days.
Store refrigerated in an airtight container for up to 5 days.
Nutrition
Calories: 210kcalCarbohydrates: 38gProtein: 12gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 1360mgPotassium: 520mgFiber: 12gSugar: 5gVitamin A: 1070IUVitamin C: 37mgCalcium: 130mgIron: 3.8mg
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