Slow Cooker Cheesy 3 Bean Chili
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Slow Cooker Cheesy 3 Bean Chili

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
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

Calories: 268kcal | Carbohydrates: 38g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 1090mg | Potassium: 561mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 16.1mg | Calcium: 223mg | Iron: 3.9mg