Slow Cooker Bush's Best 3-Bean Chili
Makes a big batch of delicious warm-you-to-your-bones chili!
Servings 12
Calories 216kcal
Equipment
Ingredients
- 2 pounds ground beef
- 1 small yellow onion chopped
- 1 small green bell pepper chopped
- 3 teaspoons chili powder
- 2 16 ounce Bush's Best dark red kidney beans undrained
- 2 16 ounce Bush's Best pinto beans undrained
- 2 15 ounce Bush's Best black beans undrained
- 14 ½ ounces diced tomatoes I prefer to use fire-roasted tomatoes
- 6 ounces tomato paste
- 1 ½ teaspoon kosher salt you might want a little more
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ½ teaspoon cumin
- ⅛ teaspoon cinnamon optional
- sour cream optional, for serving
Instructions
- Brown the ground beef in a large skillet. Drain well.
- Add the onion and bell pepper.
- Stir and cook for 3-4 minutes or until they just start to soften.
- Transfer the mixture to your slow cooker.
- Add the remaining ingredients except for the sour cream. Stir. Taste. Add more salt if desired and stir again.
- Cover and cook on low 3-4 hours or on high for 2-3 hours.,
- Serve topped with a dollop of sour cream if desired.
Notes
Add a sliced or diced jalapeno or two for a little kick!
Nutrition
Calories: 216kcal | Carbohydrates: 5g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 659mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 2mg