Slow Cooker 3-Bean Chili

Slow Cooker 3-Bean Chili
Makes 8
Prep 10 m
Soak overnight
Slow Cook on LOW for 7 hours, 30 minutes


  1. 1 of 1 Soak 1 cup (about 6 oz) each dried black beans, dried pinto beans and dried kidney beans overnight. Drain beans and place in slow cooker. Add 1 bay leaf, 2 tsp ancho chile powder and 5 cups water. Cover and cook on LOW for 7 hours or until beans are tender. Stir in 4 tsp ancho chile powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 chopped medium onion, 1 seeded and chopped medium green pepper, 3 minced cloves garlic, 1 can (14.5 oz) diced tomatoes, drained, 1 pkg (12 oz) soy crumbles (such as Smart Ground), 1/4 cup ketchup, 1/4 cup cornmeal, 1 tsp salt and 1/2 tsp black pepper; cook 30 minutes. Top with shredded Monterey Jack and fresh cilantro, if desired.
Nutrition Information for Slow Cooker 3-Bean Chili
Servings Per Recipe: 8
Per Serving: 0 g sat. fat, 349 kcal cal., 2 g Fat, total, 902 mg sodium, 6 g sugar, 26 g pro., 57 g carb., 18 g fiber