Description
A warm and comforting chili made with a mix of beans, bell peppers, and spices, perfect for chilly evenings.
Ingredients
Scale
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 1 large onion, diced
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1–2 chipotle peppers in adobo, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Dice the onions, mince the garlic, and chop the bell peppers.
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Transfer sautéed vegetables to the slow cooker and add beans, diced tomatoes, bell peppers, and spices.
- Pour in the vegetable broth and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Adjust seasoning before serving and top with cilantro and lime juice.
- Serve warm with optional toppings like avocado or cheese.
Notes
For a milder chili, reduce the chipotle peppers. This dish freezes well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: chili, healthy, slow cooker, vegetarian, comfort food, meal prep