Description
Healthy Slow Cooker Chipotle Bean Chili: An Amazing Ultimate Recipe
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, undrained
- 1 cup vegetable broth (low sodium)
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 tablespoon adobo sauce (from chipotle can)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn (frozen or fresh, optional)
- Toppings: Avocado, cilantro, lime wedges, cheese (optional)
Instructions
- Gather all your ingredients and chop the vegetables.
- In the slow cooker, layer the black beans, kidney beans, diced tomatoes, vegetable broth, onion, bell peppers, and garlic.
- Stir in the minced chipotle peppers, adobo sauce, cumin, chili powder, and smoked paprika. Mix well to combine all flavors.
- Add salt and pepper to taste. Remember that you can adjust the seasoning later.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, depending on your schedule.
- If using corn, stir it into the chili during the last 30 minutes of cooking. This will add a sweet crunch!
- Before serving, taste the chili and adjust the seasoning as needed. You can add more chipotle if you like it spicier.
- Ladle the chili into bowls and add your choice of toppings.
Notes
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg