Three Bean & Beef Crock Pot Chili

A well rounded rich chili recipe made in the crock pot. This Three Bean & Beef Crock Pot Chili is loaded with vegetables, beef, and some not so typical chili flavors.It is guaranteed to be your new favorite chili recipe.

One of my favorite comfort foods on a cool fall day is chili! I love the rich full depth flavor of chili, it is basically telling you “curl up on the couch with me and watch a movie.” The vegetables, the beans, tomatoes, spices, and beef. It is one well rounded flavorful meal that you really don’t need to add much to.  Growing up it was something that we use to have quite often.

I usually make my chili on the stove but with all the crock pot recipes out there I thought I would change it up.  This chili recipe has loads of vegetables in it as well as some “not so typical” chili seasonings.  I actually like the way this turned out in the crock pot better than on the stove.  As my husband says, “it has a more well rounded flavor.” {he’s been watching too much of the Foodnetwork.. haha} But he’s right, it is delicious and definitely has a well rounded flavor. I promise it will be your new favorite chili recipe. If I could virtually share some with you now I would.

To get started, heat a skillet to medium high heat. Add 1 Tablespoon of olive oil and 1 1/2 cups of small dice onion to skillet.

Saute until translucent. Add 1 pound of lean ground beef breaking up with a wooden spoon. Cook until beef is no longer pink.

In the meantime, get your veggies ready. Cut up 1 red pepper and 2 carrots into small dices and mince 1 chipotle pepper in adobe sauce.

Once, meat is cooked through. Place ground beef mixture, red pepper, and carrots into crock pot.

Next add a 28oz of can of crushed tomatoes, a 15oz. can of diced fire roasted tomatoes, 2 cups of water, 1 minced chipotle pepper, 2 teaspoons of adobe sauce from the chipotle peppers in adobe sauce can, 2 teaspoons of cumin, 1 teaspooon of dry cilantro, 1 teaspoon of oregano, and juice of 1 lime.

Stir, cover, and cook on low for 6-7 hours. {I did 7 hours} Then add a 15oz can of black beans, a 15oz. can of kidney beans, and a 15oz. can of pinto beans. {all drained and rinsed}

Add one drained 15oz can of sweet corn {no salt or sugar added}

Cook on low for an additional hour.

Serve with shredded cheddar cheese, sliced green onions, and diced avocado. {I sub the avocado for sour cream}

{Recipe adapted from Ellie Krieger}

Three Bean & Beef Crock Pot Chili

• Author: Krista
• Prep Time: 15 mins
• Cook Time: 8 hours
• Total Time: 8 hours 15 mins
• Yield: 8-10
• Category: Crock Pot, Beef, Soups

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Ingredients

• 1 Tablespoon of olive oil
• 1 1/2 cup of onion, diced
• 1 lb. of ground beef {lean}
• 1 red pepper, diced
• 2 carrots, peeled and diced
• 1 chipotle pepper, minced
• 2 teaspoons of sauce from can of chipotle peppers in adobe sauce
• 28 oz. can of crushed tomatoes
• 15 oz. can of diced fire roasted tomatoes
• 2 cups of water
• 2 teaspoons of cumin
• 1 teaspoon of cilantro
• 1 teaspoon of oregano
• juice of 1 lime
• 15 oz. can of black beans, drained and rinsed
• 15 oz. can of kidney beans, drained and rinsed
• 15 oz. can of pinto beans, drained and rinsed
• 15 oz. can of sweet corn, drained {no salt or sugar added}

Toppings {Optional}

• Green Onions, sliced
• Shredded Cheddar Cheese
• Avocado, diced

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Instructions

1. Heat a skillet to medium high heat. Add olive oil and small diced onion to skillet.
2. Saute until translucent.
3. Add lean ground beef breaking up the meat with a wooden spoon. Cook until beef is no longer pink.
4. Once, meat is cooked through. Place ground beef mixture, red pepper, carrots, crushed tomatoes, diced fire roasted tomatoes, water, minced chipotle pepper, dobe sauce from the chipotle peppers in adobe sauce can, cumin, cilantro, oregano, and juice of 1 lime into crock pot.
5. Stir, cover, and cook on low for 6-7 hours. {I did 7 hours}
6. Then add a 15oz can of black beans, a 15oz. can of kidney beans, a 15oz. can of pinto beans and a 15oz. can of sweet corn -no salt or sugar added. {all drained and rinsed}
7. Cook on low for an additional hour.
8. Serve with shredded cheddar cheese, sliced green onions, and diced avocado. {I sub the avocado for sour cream}

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Notes

Recipe adapted from Ellie Krieger

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 395
• Sugar: 14 g
• Fat: 8 g
• Fiber: 17 g
• Protein: 28 g