4 Bean Chili Slow Cooker Recipes

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
• Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
• Just before serving, stir in lime juice.

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

Steps:

• 1. Cook hamburger on medium heat until done.
• 2. Chop onion. Saute in 1 Tablespoon Olive oil
• 3. Open all cans of beans. Drain.
• 4. Rinse Black Beans
• 5. Put beans, hamburger & onions in slow cooker. Add Tomato Sauce, tomatoes, water and seasoning. Stir.
• 6. Cook on low 4 - 6 hrs.

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.