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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 (7)

(4 from 1 votes)
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Janel Barthe2 months ago
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Can I use canned pinto beans, and if so, how many cans to equal dry bean amount?

Ro2 months ago
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Could this be cooked in a pressure cooker?

Julie Carlson2 months ago
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Can this be cooked on low for longer (the length of a workday)?

SD2 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.

Donna2 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??

Karen2 months ago
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Could you please also provide amount of individual spices to use in place of chili seasoning packet?

Meredith2 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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