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Slow Cooker 3 Bean Chili

Slow Cooker 3 Bean Chili

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Coock-Time
-
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

  • Topping:

  • Red onion (chopped) 1/2 cup
  • Green onions (chopped) 1/2 cup
  • Shredded Vegan Cheddar Cheese

 Note: You can add corn chips to this S recipe to add some crunch! Our favorite are corn chips.

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For A Delicious Breakfast!

Method

  1. Slow Cooker Directions:
  2. Brown onion in a medium skillet over medium-high heat until cooked through.
  3. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  4. Cook on high 6 to 8 hours or low 10 to 12.
  5. Garnish with onions, shredded vegan cheese.
  6. Instant pot directions:
  7. Press sauté, spray with oil, and brown the onions. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  8. Cook on high pressure 25 minutes. Natural release.
  9. Garnish with onions, cilantro, and shredded vegan cheese.