Slow Cooker 3 Bean Chili
Slow Cooker 3 Bean Chili
By: Rachel's Tea
Info
Info
Servings
-
Prep-Time
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Coock-Time
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Cal/serving
-
Ingredients
- Small onion (chopped) 1
- Diced tomatoes (drained) 28 oz
- Tomato sauce 16 oz
- Chilies (chopped) 4.5 oz
- Chickpeas (drained) 15 oz
- Black beans (drained) 15.5 oz
- Small red beans (drained) 15.5 oz
- Chili powder 2 tbsp
- Cumin 1 tsp
- Red onion (chopped) 1/2 cup
- Green onions (chopped) 1/2 cup
- Shredded Vegan Cheddar Cheese
Topping:
Note: You can add corn chips to this S recipe to add some crunch! Our favorite are corn chips.
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Method
- Slow Cooker Directions:
- Brown onion in a medium skillet over medium-high heat until cooked through.
- Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
- Cook on high 6 to 8 hours or low 10 to 12.
- Garnish with onions, shredded vegan cheese.
- Instant pot directions:
- Press sauté, spray with oil, and brown the onions. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
- Cook on high pressure 25 minutes. Natural release.
- Garnish with onions, cilantro, and shredded vegan cheese.
