Prep time: 10 minutes / Cook time: 7 to 8 hours on low
Chili is one of those dishes that can vary: from super simple, to
those with “secret ingredients,” to ones that require an enormous
shopping list. This mild family-friendly chili recipe is simple, yet
delicious and you can prep it in minutes and then let the slow
cooker do the work. There’s no secret ingredient or two-hour
shopping trip involved.
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 (15-ounce) cans kidney beans, drained and rinsed
2 (14.5-ounce) cans no-salt-added fire-roasted tomatoes
2 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
1½ cups corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
2 onions, chopped
4 garlic cloves, minced
½ cup Spicy Salsa (here)
1 tablespoon ground cumin
1 tablespoon chili powder (or more to taste)
1 teaspoon dried oregano
1. Combine all the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Serve hot with your favorite chili toppings.
Per Serving (2 cups): Calories: 317; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 380mg; Carbohydrates: 61g; Fiber: 15g; Sugars: 12g; Protein: 17g
COOKING TIP: You could also substitute 1 to 2 cans of beans with chili
beans in their sauces. If you do this, wait to add the broth until the end of
the cooking time, and adjust the amount of liquid depending on how thick
or thin you like your chili.