Super-Easy Slow Cooker Three-Bean Chili
0
Points®
Temps total: 3 h 15 min • Préparation: 15 min • Cuisson: 3 h • Portions: 10 • Difficulté: Facile
This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.
Ingrédients
Garlic
1 clove(s), large, minced
Onion
1 large, minced
Canned black beans
850 gm, rinsed and drained
Canned kidney beans
850 gm, rinsed and drained
Canned pinto beans
850 gm, rinsed and drained
Canned diced tomatoes
850 gm, with chilies
Canned tomato sauce
425 gm
Spiced seasoning mix
35 gm, chili variety
Frozen corn
395 gm
Fresh lime juice
1 tbsp(s), or to taste
Cilantro
½ cup(s), fresh, minced
Instructions
1
Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours).
2
Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
3
Yields about 325ml (1 1/3 cups) per serving.
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