Slow Cooker Cheesy 3 Bean Chili

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 268kcal

Author Jennifer Draper

Ingredients

15.5 oz can black beans
15.5 oz can navy beans
15.5 oz can kidney beans
29 oz fire-roasted diced tomatoes (two 14.5 oz cans)
1 1/2 cups shredded cheese (see note)
1 poblano pepper diced (optional)
2 teaspoons chili powder
2 teaspoons ancho chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried cilantro
1/2 teaspoon chipotle chili powder
2 tablespoons flour
1 1/2 cups vegetable broth
1/2 cup milk
green onions and fresh cilantro for garnish optional

Instructions

Drain and rinse beans and add to slow cooker
Add tomatoes, cheese, pepper and all of the seasonings
Mix the 2 tablespoons of flour with two tablespoons (or more if needed) of the broth until smooth
Add to slow cooker
Stir in remaining broth + milk
Cover and cook on high for 2-3 hours or low for 4-6 until heated through
Stir until cheese melted and fully incorporated
Serve garnished with onions and cilantro or as desired (maybe more cheese and sour cream!!)

Notes

Note about cheese: Using a mild cheese will result in best results. Also, grating the cheese from the block is preferred to using a bag of shredded cheese as it will melt much more smoothly. Use a box grater and a fine shred.

Note about slow cooker: I cooked this on high for 3 hours in my 4 quart multi-cooker.

Nutrition