The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don’t be afraid to use them.
Slow Cooker 3-Bean Chili
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Ingredients
- 20 ounce package 93%-lean ground turkey
- 28 ounce can diced fire-roasted tomatoes
- 16 ounce can tomato sauce
- 15.5 ounce can pinto beans rinsed and drained
- 15.5 ounce can kidney beans rinsed and drained
- 15 ounce can reduced-sodium black beans rinsed and drained
- 1 small onion chopped
- 4.5 ounce can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 pinch ground cumin
Instructions
- Gather all ingredients.
- Cook and stir turkey in a large skillet over medium-high heat until crumbly and browned, 7 to 10 minutes; transfer to a slow cooker.
- Stir in tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin in the slow cooker.
- Cover and cook on Low for 7 hours or High for 4 hours.
