Slow Cooker 3-Bean Chili

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 238 Calories

Ingredients

• 1 small onion, chopped
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 1 pinch ground cumin
• 1 (16 ounce) can tomato sauce
• 1 teaspoon oregano
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
• 1 (4.5 ounce) can chopped green chiles
• 1 (15.5 ounce) can pinto beans, rinsed and drained
• 1 (20 ounce) package 93%-lean ground turkey
• 1 (28 ounce) can diced fire-roasted tomatoes

Recipe Instructions

Step 1

Cook and stir turkey in a large skillet over medium-high heat until crumbly and browned, 7 to 10 minutes; transfer to a slow cooker.

Step 2

Stir in tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin in the slow cooker.

Step 3

Cover and cook on Low for 7 hours or High for 4 hours.