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3 Bean Chili (Slow Cooker Recipe)

3 Bean Chili (Slow Cooker Recipe)

Growing up, we’d usually make this in the crockpot on Saturday night and cook it overnight to take to the church potluck the next day. It’s super easy, cheap and yummy! Plus, it makes the whole house smell delicious as it slow-cooks!

Fills one 5qt. slow-cooker

1 1/3 C. pinto beans, dry

1 1/3 C. great northern beans, dry

1 1/3 C. small red beans or kidney beans, dry

2 cloves garlic, pressed

2 T. chili powder

2 t. oregano

1 t. salt

2 cans diced tomatoes

2 Anaheim peppers, cut in large slices to season (do not eat)

2 T. apple cider vinegar

2 T. Braggs liquid Aminos (or soy sauce)

8 C. Water

1 lb. cooked, seasoned (I usually cook mine with onion powder and garlic powder) ground turkey (optional)

Rinse beans and check for rocks! Add all ingredients to slow-cooker. Cook overnight on low, or on high for 6-8 hours. Remove Anaheim peppers. Enjoy!

Note: Feel free to substitute different varieties of beans. I use whatever I have on hand. In the picture, I used only black beans.

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

1 Comment

  1. Regina Shea

    I remember cooking beans overnight to take to a church potluck the next day. I kept wanting to get up in the middle of the night to taste them!
    Anyway, I did find out the hard way that dry beans need to be soaked first before cooking in the crockpot or they won’t soften. I don’t know if it’s true for all beans but I did this happened to me with pinto beans. Anyway, I use the quick soak method now because I never remember to soak my beans overnight. Have a wonderful rest of the week.

    Reply

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