Slow Cooker Chili

By TAMMY-6

Ingredients

• 2-15 oz cans of kidney beans, rinsed and drained
• 15 oz can of pinto beans, rinsed and drained
• 15 oz can of black beans, rinsed and drained
• 28 oz can of diced fire roasted tomatoes (no salt)
• 28 oz can of crushed fire roasted tomatoes
• 2 onions, chopped
• 8 garlic cloves, minced
• 1/4 cup chili powder (no salt)
• 1 TBS cumin

Details

Servings 1
Adapted from nutridude.com

Preparation

Step 1

Add kidney beans, pinto beans, black beans, diced tomatoes, and crushed tomatoes to a slow cooker and turn on low setting.
In a medium saute pan, water saute onions and garlic until softened, about 10 minutes.
Add chili powder and cumin to saute pan and cook for 1-3 minutes until fragrant, adding water as needed to keep mixture moist.
Pour onion mixture in slow cooker and cover.
Cook for 4-6 hours.
Season with freshly ground pepper or cayenne to taste.