Three Bean Crockpot Chili
With only three steps this may be one of the easiest chilis that I’ve made, but it isn’t lacking in flavor: Crimini mushrooms add an earthy note, chipotles in adobo and fire roasted tomatoes add a smokey complexity, and carrots add a touch of unexpected sweetness. It makes delicious chili cheese fries, but it’s also great over rice, scooped up with baked tortilla chips, or on its own.
Like most chilis, this one is best after it’s had a chance for the flavors to meld in the fridge. I cook it in the crock pot overnight (it thickens while I get ready for work) and then reheat it at dinner time.
Servings 6
Ingredients
- 1 can 15.5 oz Black Beans, drained
Black Beans
- 1 can 15.5 oz Pinto Beans, drained
Pinto Beans
- 1 can 15.5 oz Kidney Beans, drained
- 1 can 15.5 oz diced Fire Roasted Tomatoes
- 2 ounces Crimini Mushrooms chopped
- 3 Carrots peeled and chopped
- 2 Green Bell Peppers chopped
- 1 Onion chopped
- ¼ cup Red Wine
- 1 Chipotle Pepper plus 1 Tablespoon Adobo
- 2 Anaheim Peppers minced
- 1 Tablespoon Chili Powder
- 2 cloves Garlic minced
- 2 Tablespoons Corn Starch
Instructions
- Combine all ingredients except corn starch in crock pot.
- Cook covered on low heat for 8 hours.
- Spoon about a quarter cup of cooking liquid into a measuring cup. Whisk the cornstarch into the reserved cooking liquid until it is smooth, then stir it back into the pot. Bring to a boil and cook uncovered for 30 minutes, or until the chili has thickened.