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Slow Cooker 3-Bean Chili

Slow Cooker 3-Bean Chili

Emmy
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.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Course Main Dishes, Vegetarian
Servings 10
Calories 238 kcal

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.