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  • Prep-time: / Ready In:
  • Serves 6

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. These ultra-dependable small appliances mean you can get all the goodness of a long-simmered chili with minimal time in the kitchen. Summer bonus: the kitchen stays cool. What’s more, the 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 recipe is ideal for busy weeknights when you want to come home to a hot meal. It’s also open to endless variations when you doctor it up with spices or add other vegetables.

Recipe from drmcdougall.com

slow cooker chili

Ingredients

  • 2 cups dried pinto beans, rinsed and drained
  • 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, undrained
  • 1 cup chopped red onion
  • 1 1-ounce packet vegetarian chili seasoning, such as Simply Organic, or chili seasonings of your choice
  • 6 cloves garlic, minced
  • 4 cups unsalted vegetable stock
  • 2 cups water
  • 1 cup fresh or frozen whole kernel corn
  • Toppings such as chopped bell pepper, sliced green onions, and/or snipped fresh cilantro

Instructions

  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; stir in the corn for the last 15 minutes. Serve with toppings.

Comments (19)

(3.5 from 2 votes)
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Amanda Johnson2 months ago
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I use kidney beans and add bell peppers as it cooks. My family loves it. I’m making some today to get canned for the pantry.

Brynn5 months ago
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The flavor was decent but a little too liquid for my preference and my beans were not cooked all the way despite following the exact instructions.

Dana Galloway4 months ago
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Old beans.

Laura6 months ago
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This chili tends to be a bit watery, so I’m going to make another batch with slightly less water.

Susan Wright7 months ago
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Thank you because I want to make it plant based

Ro1 month ago
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What are you changing? I can only see your response

Marites Reboredo8 months ago
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Can I use red kidney bean instead of pinto bean? I dont think if pinto beans is available in our place. and if so, it must be expensive. fr the Philippines.

Fenrir8 months ago
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Use whatever dried beans are available! It’s chili, it isn’t meant to be exact.

Karen mcgrail9 months ago
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Can you use cannelli or red kidney beans

Fenrir8 months ago
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You can use whatever beans you want bro

Janel Barthe12 months ago
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Can I use canned pinto beans, and if so, how many cans to equal dry bean amount?

Ashley9 months ago
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No on the can beans, unless you use less liquid. I tried with can beans and its more of a soup then a chili

Ro12 months ago
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Could this be cooked in a pressure cooker?

Michelle4 months ago
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Yes, 38 minutes on high pressure

Julie Carlson12 months ago
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Can this be cooked on low for longer (the length of a workday)?

SD11 months ago
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Julie Carlson – I wondered about cooking on low too, but because the beans are dry, the temperature might not be high enough to cook the beans.

Donna12 months ago
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i should think so, put it on medium and then crank it up on high for an hour or 2??

Karen12 months ago
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Could you please also provide amount of individual spices to use in place of chili seasoning packet?

Meredith11 months ago
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When I make chili I sort of go by taste. Add a bit, stir, and taste it to see how you like it. I personally go heavy on cumin and paprika and add a decent amount of dark chili powder. You can also add a bit of unsweetened cocoa powder for depth 🙂

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about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

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