Back in the day, if you wanted to make chili, you needed to plan on some serious time in a hot kitchen while the stew simmered on the stove. Now, thanks to slow cookers and multicookers like the Instant Pot, that’s no longer the case. The ultra-dependable, programmable small appliances mean you can get all the goodness of a long-simmered chili without having to hang around the kitchen at all. Summer bonus: the kitchen stays cool. What’s more, the low, slow heat lets you combine the soaking and cooking steps for the chili beans, so everything can be done all at once. You won’t be sorry you tried this slow cooker chili.
This basic chili recipe is ideal for busy weeknights when you want to come home to a hot meal but don’t have time to do a lot of planning or shopping. It’s also open to endless variations when you doctor it up with spices or throw in other vegetables.
Recipe from drmcdougall.com
1. In a 4- to 5-quart slow cooker, combine the beans, tomatoes, onion, seasoning, and garlic. Add the stock and water.
2. Cover and cook on high heat for 4 to 5 hours or on low heat for 8 to 10 hours; stir in the corn for the last 15 minutes. Serve with toppings.