SLOW COOKER THREE BEAN CHILI

Ingredients

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Pinto beans

  Immature seeds, frozen, cooked, boiled, drained, without salt

  14 oz or 397g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Green bell pepper

  Sweet, green, raw

  2 large (2-1/4 per lb, approx 3-3/4" long, or 328g

• Corn

  Sweet, yellow, raw

  1 ½ cup or 218g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Swanson Broth, Certified Organic Vegetable Broth

  2 ½ cup or 588g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Turn a 5 quart slow cooker on high (for a smaller slow cooker, use about half this recipe). Add the onion and garlic, kidney beans, black beans, pinto beans, tomato, bell pepper and corn. Pour in vegetable stock, salsa, cumin and cayenne pepper. Stir gently to combine. Cook in the slow cooker for 3-4 hours on high, 7 on low (depending on your stock pot). Add salt to taste. Ladle into bowls and top with green onion, cheddar cheese and a dollop of sour cream (skip sour cream and cheddar cheese for vegan version).

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