Dear Three Bean Crockpot Chili,
You’re the answer to our cold-weather cooking dreams. All you ask for is a little time and you give the most wonderful, comforting, snuggle-in-for-the-night dinner. Even our toddler likes you because you’re so mild and easy-going. We’ve enjoyed you so much that you have an open invitation to stop by our house at any time.
See you soon,
Clover Meadows Beef
Three Bean Crockpot Chili
Three Bean Crockpot Chili. Easy-to-make, thick, hearty, slow-simmered chili makes the best comfort food for winter weekends
Ingredients
- 2 pounds ground beef
- 2 teaspoons kosher salt
- 1 Tablespoon tomato paste
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup water
- 3 garlic cloves, minced
- 1 can black beans, rinsed and drained (15 ounces)
- 1 can chickpeas, rinsed and drained (15 ounces)
- 1 can kidney beans, rinsed and drained (15 ounces)
- 1 can diced tomatoes with mild green chiles (10 ounces)
- 1 can no salt added tomato sauce ( 8 ounces)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder (more if you like more heat)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 bay leaves
Toppings
- cheddar cheese, grated
- red onion, chopped
- sour cream
Instructions
- Brown the ground beef in a large, deep skillet over medium-high heat. Break the beef into pieces as it browns. Drain all liquid from pan. Add tomato paste, onion, bell pepper and garlic. Cook until vegetables have softened. Transfer ground beef mixture to a slow cooker, and add 1 cup water, black beans, kidney beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder and bay leaves. Cover and cook on high for 5 hours.Discard bay leaves prior to serving. Top chili with desired toppings.
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