Go Ask Mom

Go Ask Mom

Recipe: Slow cooker bean chili

Posted October 20, 2016

Slow Cooker Bean Chili

As I've written before, I rely on lots of slow cooker recipes to get dinner on the table during the school year.

My family's favorite dishes are soups, stews and sauces, including this bean chili, which is really filling and very affordable. It's yummy on its own or over rice or pasta. I like to serve it with cheese, chunks of avocado and sour cream

Slow Cooker Bean Chili

1 28-ounce can diced tomatoes
4 cups low sodium broth - chicken, beef or vegetable
3 15-ounce cans of beans, rinsed and drained (Use any combination of black beans, white beans, kidney beans)
1 cup frozen baby lima beans
1 onion, chopped (about a cup)
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons dried oregano
2 teaspoons ground cumin

Dump all of the ingredients into your slow cooker and put the cover on. Cook for six hours on low or three hours on high. Once cooking has finished, take out about a cup or two of the beans; place the beans into a large bowl; and mash them up. Pour the mashed beans back into the bowl and stir. This makes for a thicker, creamier chili.

My family likes varying degrees of "spice." So we heat up our own bowls - to taste - with hot sauce at the table.

Go Ask Mom features recipes every Friday. For more, check's recipe database.


Please with your account to comment on this story. You also will need a Facebook account to comment.

Oldest First
View all