Hearty Slow Cooker Bean Chilli Recipe

Slow cooker bean chilli

for creating a hearty meal on a budget, many of us might shy away from the idea of a plant-based dish, thinking it won’t be satisfying enough. Enter the Slow Cooker Bean Chilli! This recipe not only dispels that myth but also makes it easier than you might expect to whip up a filling, flavorful meal. By harnessing the power of three types of beans—red kidney, black, and pinto—you’ll pack your plate with protein without breaking the bank. With just a finely chopped onion, a couple of colorful peppers, and a blend of spices like smoked paprika and chilli powder, you can transform simple ingredients into a comforting dish that practically cooks itself. Just toss everything into the slow cooker and let it work its magic for four hours. Your home will soon be filled with an irresistible aroma, promising a delicious dinner that satisfies both your taste buds and your budget. Dive into this delightful Slow Cooker Bean Chilli and discover how easy it can be to enjoy a nutritious, delicious meal!

Slow cooker bean chilli

Prep: 20 mins | Cook: 4 hrs | Total: 4 hrs 20 mins | Serves: 8

Ingredients

• 1 onion, diced finely
• 2 peppers (a variety of colors is ideal), diced
• 400g tin of red kidney beans
• 400g tin of black beans
• 400g tin of pinto beans
• 2 teaspoons of chili powder
• 1 tablespoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of ground cumin
• ½ teaspoon of ground coriander
• 2 teaspoons of mixed dried herbs
• 2 tablespoons of tomato paste
• 2 x 400g tins of diced tomatoes
• a handful of coriander leaves for garnish

Instructions

Step 1

Add the onion and peppers to the slow cooker, then mix in all the beans with their liquid, along with the chilli powder, spices, herbs, tomato purée, and chopped tomatoes.

Step 2

Cook on high for 3-4 hours until the onion and peppers are tender and the sauce has thickened. Top with fresh coriander leaves before serving.

Nutrition Information

calories: 145 calories

fat: 1 grams fat

carbohydrate: 20 grams carbohydrates

protein: 9 grams protein

fiber: 10 grams fiber

sugar: 7 grams sugar

Shop This Recipe

• Peppers A Mix Colours Works Well Chopped
• Few Coriander Leaves Serve
• X Cans Chopped Tomatoes
• Slow Cooker
• Onion Finely Chopped

My Tip

For a deeper flavor in your slow cooker bean chili, sauté the chopped onion and peppers in a pan with a splash of oil before adding them to the slow cooker. This step enhances their sweetness and adds a lovely caramelized note to the dish.

Leftovers

To store your delicious slow cooker bean chili, let it cool completely before transferring it to an airtight glass container. It’ll stay fresh in the fridge for up to five days. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring occasionally, to keep the flavors vibrant and the texture just right.

Make It Your Own

For a delightful twist, try swapping the red kidney beans for chickpeas and add a can of diced tomatoes for extra moisture. This will give your chili a unique texture and a hint of sweetness that pairs beautifully with the spices!

#Bean chilli #Black beans #High protein dinner #Kidney beans #Pinto beans #slow cooker chilli #vegan chilli