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Slow Cooker Three-Bean Chili

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  • Prep 10 min
  • Total 10 hr 15 min
  • Servings 8
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You won't miss the meat in a spicy chili brimming with three kinds of beans.
Created Jan 13, 2011
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Ingredients

  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1 can (19 oz/540 mL) garbanzo beans, rinsed and drained
  • 1 can (19 oz/540 mL) kidney beans, rinsed and drained
  • 1 cup (250 mL) dried lentils (8 oz), sorted and rinsed
  • 1 large vegetable bouillon cube, crumbled
  • 1 pouch Old El Paso* Chili Seasoning Mix
  • 3 cups (750 mL) water
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1 can (14 oz/398 mL) tomato sauce

Steps

  •  
    1
    Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
  •  
    2
    Cover and cook on low heat setting 8 to 10 hours.
  •  
    3
    Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

Expert Tips

  • Tip 1
    Success: Tomatoes and tomato products keep dry beans and other legumes from softening even after hours of cooking. That's why we wait until the beans and lentils are tender before adding the canned tomatoes and tomato sauce in this recipe.
  • Tip 2
    Serve with: Add corn muffins from the bakery to round out this make-ahead meal.

Nutrition Information

305 Calories, 3g Total Fat, 23g Protein, 66g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
305
Total Fat
3g
Saturated Fat
0g
Cholesterol
0mg
Sodium
1130mg
Total Carbs
66g
Dietary Fiber
19g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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