Tips To Prepare Slow Cooker Chili Dry Beans Simple

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Craving a comforting, delicious, and budget-friendly meal? Look no further than this slow cooker chili with dry beans! Packed with protein, fiber, and rich flavors, this chili is perfect for a cozy night in or a casual get-together. Plus, the beauty of the slow cooker lies in its simplicity – just toss in the ingredients and let it simmer for a perfect, hands-off chili.

Ingredients:

Slow Cooker Chili Recipe - NatashasKitchen
Slow Cooker Chili Recipe – NatashasKitchen

1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 green bell peppers, diced (optional: use different colors for visual appeal)
  • 4 cloves garlic, minced
  • 1 pound ground beef (or substitute with ground turkey or lentils for a vegetarian option)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 4 cups beef broth (or vegetable broth for a vegetarian option)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: Chopped fresh cilantro, shredded cheese, sour cream, diced avocado, chopped red onion

  • Directions:

    1. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers (if using) and cook until softened, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.

    2. Add ground beef (or substitute) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.

    3. Transfer the cooked meat and vegetables to the slow cooker. Add diced tomatoes, diced tomatoes with green chilies, all three types of beans, beef broth (or vegetable broth), chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir well to combine.

    4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chili is thickened and the flavors have melded.

    5. Once cooked, taste and adjust seasonings as desired. Serve hot with your favorite toppings!

    Nutrition Facts:

    (Please note that nutrition facts will vary depending on the specific ingredients you use. This is an approximate estimation per serving.)

    Calories: 400-500

  • Fat: 15-20g
  • Saturated Fat: 5-7g
  • Cholesterol: 50mg (if using ground beef)
  • Sodium: 700-800mg (watch sodium content in canned goods)
  • Carbohydrates: 50-60g
  • Fiber: 15-20g
  • Protein: 25-30g

  • Conclusion:

    This slow cooker chili with dry beans is a lifesaver for busy weeknights or lazy weekends. It’s a crowd-pleaser that’s both satisfying and healthy. With a little prep work and some time in the slow cooker, you’ll have a delicious and comforting chili that everyone will love. So next time you’re looking for a fuss-free meal, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use different types of beans?

    Absolutely! Feel free to experiment with different bean varieties like cannellini beans, chickpeas, or a mix of your favorites. Just be sure to rinse and drain them before adding them to the slow cooker.

    2. How can I make this chili vegetarian?

    Simply substitute ground beef with lentils or another plant-based protein source. You can also use vegetable broth instead of beef broth for a completely vegetarian option.

    3. My chili seems too thick. What can I do?

    If your chili is too thick after cooking, simply add a little extra broth or water to thin it out to your desired consistency.

    4. How can I make this chili spicier?

    Start with the recommended amount of cayenne pepper, and then add more to taste during the last 30 minutes of cooking. You can also add a pinch of red pepper flakes for an extra kick.

    5. Can I freeze leftovers?