Slow Cooker Three Bean Chili

Slow Cooker Three Bean Chili


by Bill Bigham

Posted on October 11, 2013 at 11:59 AM

Updated Friday, Oct 11 at 12:30 PM

Three Bean Chili

Serves 6-8


Olive Oil                            2 tablespoons
Yellow Onion, diced                        1 each
Garlic, minced                            3 cloves
Mushrooms, sliced                        8 ounces
Red Bell Pepper, diced                        1 each
Beef, cubed                            1 pound
Salt and Pepper                         To Tastes
Dried Chili Powder                        2 tablespoons
Dried Garlic Powder                        1 teaspoon
Dried Onion Powder                        1 teaspoon
Dried Cumin                            1 tablespoon
Dried Oregano                            1 teaspoon
Can Whole Tomatoes, crushed                    1 (28oz)
Cannellini Beans, drained                        1 can

Pinto Beans, drained                        1 can
Black Beans, drained                        1 can
Beef Broth                            1/2 cup
Red Wine                            1/2 cup

Method of Preparation

1.    Gather all ingredients and equipment
2.    Heat olive oil in a stock pot over medium heat
3.    Add onion, garlic, mushrooms, and red bell pepper
4.    Cook until the vegetables are soft
5.    Add beef and cook until browned on all sides
6.    Stir in salt, pepper, chili powder, garlic powder, onion powder, cumin, and oregano
7.    Add crushed tomatoes, cannellini beans, black beans, beef broth and red wine
8.    Bring to a boil and then reduce to a simmer
9.    Simmer the chili for 30 minutes or longer
10.    Serve with grated cheese or sour cream