Bean Medley Chili

By pattie_d

Three beans are better than one in this slow cooker chili recipe. Each type adds a distinctive flavor and texture.

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can dark red kidney beans, rinsed and drained
• 1 15-ounce can garbanzo beans, rinsed and drained
• 2 large onions, chopped
• 1 large red sweet pepper, chopped
• 1 large green sweet pepper, chopped
• 3 tablespoons chili powder
• 2 tablespoons bottled minced garlic (12 cloves)
• 1 canned chipotle chile pepper in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 14 1/2-ounce cans no-salt-added diced tomatoes, undrained
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup snipped fresh cilantro
• Hot cooked white or brown rice (optional)

Preparation

Step 1

1

In 4- to 5-quart slow cooker, combine black beans, kidney beans, garbanzo beans, onion, red and green sweet peppers, chili powder, garlic, chipotle chile pepper, cumin, and salt. Add tomatoes and broth.

2

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice. Makes 8 (1 1/4-cup) servings.