Slow Cooker Three-Bean Chili

This Three-Bean Chili is pretty much a classic, but I do add a secret ingredient that elevates it to a whole new level: Trader Joe’s Corn and Chile Tomato-less Salsa. I was first introduced to this salsa by a friend who makes an awesome layer dip with it. It’s sweet with the perfect zip from the chiles and a great chewy texture. And honestly, it just occurred to me one day that it sounded really good in my Three-Bean Chili. I haven’t looked back since and neither should you.

Recipe Notes

Trader Joe’s Corn and Chile Tomato-less Salsa. Don’t have a TJ’s near you? I believe this product can be ordered on Amazon, but don’t sweat it if you’re having a hard time finding it. Any similar product will do, or you could add half a can of sweet corn with a tablespoon of sugar and a small can of green chiles.

This recipe is designed to be very easy, but I do have a few stove-top steps in there, only to get a little extra flavor on the onions and to bring out the flavors of the ground spices. However, feel free to skip the stove-top and throw everything together in the slow cooker from the get-go. The long cook time will bring out the flavors nicely if you have the full day to let it sit. If you don’t have as much time, start on the stove for sure.

I personally enjoy the texture of Three-Bean Chili over beef or turkey, but you could certainly add ground meat in place of the black beans and cannellini beans (you have to keep the kidney beans!).

Sometimes I add chopped kale, sometimes I add jalapeno, sometimes I add bell pepper, sometimes I add a ton of Cholula hot sauce. I hope you feel empowered to adapt this recipe to whatever you have in your house or need for you that day. As is always my philosophy with food, you do you!