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Recipe: Slow Cooker Three-Bean Chili with Jennifer

Alaska Mini Bowls are the perfect size for hot or cold dips and sides!

Chili 10

Slow Cooker Three-Bean Chili (GF, V)


6 bowls


10 minutes


2-6 hours

  • 4 tablespoons butter* or oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 tablespoons cumin
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 15 oz. can cannellini beans, drained and rinsed
  • ½ jar of Trader Joe’s Corn and Chile Tomato-less Salsa
  • 1 13 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup water
  • 1 teaspoon salt
  • The juice of 1-2 limes, to taste

Garnish with:

  • Cilantro
  • Shredded cheese*
  • Sour cream*
  • Hot Sauce
  • Tortilla chips*

*If vegan or gluten-free, replace with your favorite substitution or GF/V version.

  1. In a large saucepan, melt butter over medium heat and caramelize onions by constantly mixing until browned and soft, about 6 minutes. Don’t be afraid to get some color on the onions and the bottom of the pan. Turn heat down and add garlic, stirring for 1 minute. Add chili powder and cumin and continue to stir for another minute.
  2. Add diced tomatoes, beans, corn salsa, tomato sauce, tomato paste, water, and salt. Mix to incorporate, and let cook for another minute before pouring into the crock pot.
  3. Slow cook the chili in a 5 qt. crockpot on high for 2-6 hours. Taste and add lime, starting 1 half at a time until desired taste is reached.
  4. Serve and garnish however you like!

All images and original recipe: Jennifer B. @ The Inspired Home