A hearty and flavorful slow cooker chili beans recipe that’s perfect for a comforting meal. Packed with beans, spices, and a rich tomato base, this dish is easy to prepare and perfect for slow cooking.
2 cans (15 ounces each) kidney beans, drained and rinsed
2 cans (15 ounces each) pinto beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup tomato sauce
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Heat olive oil in a skillet over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add kidney beans, pinto beans, black beans, diced tomatoes with green chilies, tomato sauce, and vegetable broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili beans and adjust seasoning if needed.
Serve hot with your favorite toppings or sides.