Slow Cooker 3 Bean and Beef Chili, Simply Delicious
Let me first start off by saying I love my slow cooker! We were having friends over for dinner the other night, at the end of a very busy day, and my trusty slow cooker made that possible. I plunked everything in around noon and just let her go.
This chili is not too hot and has a good balance of beans and beef. The full recipe is below.
To start I chopped two medium onions and sautéed them in a little bit of olive oil with 1 tbs. of chili powder and a half tsp of cayenne pepper. While that was going I chopped up a large green pepper and then tossed that in.
Once the peppers an onions had softened I added them into the slow cooker. Next in the same pan I browned 1lb of grass-fed ground beef, just until it started to brown, you don’t want the ground beef cooked through. While that was browning I drained and added one (15.5 oz) can of garbanzo beans, kidney beans and black beans to the slow cooker along with one 28 oz. can of chopped tomatoes (undrained), 5 cloves of garlic, 3 tbs. of tomato paste and 1 tsp of salt.
Last but not least add the browned ground beef (you can drain the fat if you want, I didn’t. I think it adds flavor to the chili.), mix well and cook in the slow cooker on low for 4 to 6 hours.
Once the chili is done serve with some cheese or sour cream and a side of corn bread and you have yourself a great meal with about 15 minutes worth of effort.
If you’re curious I use a VitaClay slow cooker and I LOVE it. A few friends had gotten them and I decided to jump on the bandwagon. They are lead free and have a removable ceramic insert.
(VitaClay did not sponsor this post I just love my slow cooker that much!)
Delicious 3 Bean and Beef Chili – Recipe
- 1 Tbs Olive Oil
- 2 Medium Onions Chopped
- 1 Large Green Pepper Chopped
- 1 Tbs Chili Powder
- 1/2 tsp Cayenne Pepper
- 1 lb Ground Beef
- 1 15.5 oz can of Chick Peas (Garbanzo Beans) drained
- 1 15.5 oz can of Kidney Beans drained
- 1 15.5 oz can of Black Beans drained
- 1 28 oz can of Chopped Tomatos
- 1/2 6 oz can of Tomato Paste (about 3 Tbs.)
- 5 whole cloves of garlic
- 1 tsp salt
