Slow Cooker Three-Bean Chili (GF, V)
This gluten-free and vegan three-bean chili is incredibly easy and heartwarming. It's pretty much a classic recipe but with one secret ingredient you are going to love!
Servings: 6
Calories: 435kcal
Ingredients
- 4 tbsp butter or oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 2 tbsp cumin
- 14.5 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
- .5 jar of Trader Joe’s Corn and Chile Tomato-less Salsa
- 13 oz tomato sauce
- 2 tbsp tomato paste
- .5 cups water
- 1 tsp salt
- Juice of 1-2 limes
Instructions
- 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.
- Turn heat down and add garlic, stirring for 1 minute. Add chili powder and cumin and continue to stir for another minute.
- 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.
- 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.
- Serve and garnish however you like!
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 69.5g | Protein: 17.2g | Fat: 10.2g | Saturated Fat: 1.3g | Sodium: 1425mg | Fiber: 19.7g | Sugar: 21g