Description
A hearty and flavorful chili packed with beans, smoky chipotle peppers, and vibrant spices, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cans diced tomatoes or tomato sauce
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2–3 canned chipotle peppers in adobo sauce, chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup vegetable broth
- 1 bell pepper, chopped (optional)
- 1 zucchini, chopped (optional)
- Fresh cilantro, for garnish
- Lime juice, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent.
- Pour the sautéed onions and garlic into the slow cooker. Add black beans, kidney beans, pinto beans, diced tomatoes, chipotle peppers, and spices. Stir to combine.
- Pour in vegetable broth until all ingredients are well-covered. Stir in any additional vegetables.
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Before serving, stir in fresh cilantro and a squeeze of lime juice.
Notes
Allow the chili to rest for about 30 minutes before serving for enhanced flavor. Use a cornstarch slurry to thicken if desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: chili, slow cooker, vegetarian, healthy, comfort food