Slow Cooker 4 Bean Chili
You won’t miss the meat in this hearty and satisfying vegetarian chili! Plus, it couldn’t be easier – truly a dump-and-go recipe.
Servings: 8 servings
Ingredients
- 2 -15.5 oz cans of red kidney beans, drained and rinsed
- 1-15.5 oz can cannellini beans, drained and rinsed
- 1-15.5 oz can black beans, drained and rinsed
- 1-15.5 oz can garbanzo beans, drained and rinsed
- 1-15.25 oz can of corn, drained
- 1 large yellow onion, diced
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 4 cloves of garlic, minced
- 1-14.5 oz can of fire-roasted diced tomatoes
- 1 tbsp chili powder
- 2 ½ tsp cumin
- ½ tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cups vegetable broth
- 1 cup sour cream , for serving
- 2 cups shredded cheddar cheese , for serving
Instructions
- Add all of the ingredients to the insert of a slow cooker and stir to combine.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and serve with sour cream and shredded cheese on top.
Notes
- Mix up the beans! Grab 5 cans of your favorites and use what you like the best.
- Adjust the amount of cayenne pepper to your preferred level of heat. This is a pretty modest amount.
- Dice the onion, red pepper, and green pepper in advance. Store in an airtight container in the refrigerator until you’re ready to use them.
- Mince the garlic up to 2 days in advance. Store in an airtight container in the refrigerator.
Nutrition
Calories: 349kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 1068mg | Potassium: 644mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1490IU | Vitamin C: 35mg | Calcium: 284mg | Iron: 4mg
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