Slow Cooker Three-Bean Chili (GF, V)

6 servings


10 minutes


2 hours

  • 4 tbsp butter or oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tbsp cumin
  • 14 ½ oz fire roasted diced tomatoes
  • 15 oz black beans, drained and rinsed
  • 15 oz kidney beans, drained and rinsed
  • 15 oz cannellini beans, drained and rinsed
  • ½ jar of Trader Joe’s Corn and Chile Tomato-less Salsa
  • 13 oz tomato sauce
  • 2 tbsp tomato paste
  • ½ cup water
  • 1 tsp salt
  • Juice of 1-2 limes
  1. In a large saucepan, melt butter over medium heat and caramelize onions by constantly mixing until browned and soft, about 6 minutes. Don’t be afraid to get some color on the onions and the bottom of the pan.
  2. Turn heat down and add garlic, stirring for 1 minute. Add chili powder and cumin and continue to stir for another minute.
  3. Add diced tomatoes, beans, corn salsa, tomato sauce, tomato paste, water, and salt. Mix to incorporate, and let cook for another minute before pouring into the crock pot.
  4. Slow cook the chili in a 5 qt. crockpot on high for 2-6 hours. Taste and add lime, starting 1 half at a time until desired taste is reached.
  5. Serve and garnish however you like!