Slow Cooker Pinto Bean Chili Recipe
Are you looking for a delicious, hearty chili made with pinto beans? Look no further, because this slow cooker pinto bean chili recipe is guaranteed to make your taste buds dance! This vegetarian chili is packed with flavor and nutrition, and is sure to become your family's favorite. In just a few hours, you can have this flavorful chili ready to serve.
Description
This slow cooker pinto bean chili recipe is an easy and delicious way to feed your family a hearty and nutritious meal. It is packed full of flavor and nutrition, and it is vegetarian-friendly. The best part is that it only takes a few hours to make. It's the perfect choice for busy weeknights, or when you're looking for something to warm you up on a cold day.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (14-ounce) can vegetable broth
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is softened.
2. Add the bell peppers and cook for another 5 minutes, stirring occasionally.
3. Add the chili powder, cumin, oregano, smoked paprika, salt, and pepper to the skillet and stir to combine. Cook for 1 minute more.
4. Transfer the mixture to a slow cooker. Add the diced tomatoes, pinto beans, and vegetable broth and stir to combine.
5. Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
6. Serve the chili hot, topped with fresh cilantro.
Equipment
For this recipe you will need a large skillet and a slow cooker. You will also need measuring spoons and cups, a can opener, and a wooden spoon for stirring.
Notes
This chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, let the chili cool completely before transferring to an airtight container. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Nutrition
This chili is a great source of protein, fiber, and vitamins A and C. It is also low in fat and calories. For a complete meal, serve the chili with a side of rice or a green salad.
This slow cooker pinto bean chili is sure to become a family favorite. It is easy to make, packed full of flavor, and so nutritious. Plus, it only takes a few hours to make, so you can have it ready in no time. Give this recipe a try and enjoy a delicious, hearty, and nutritious meal.
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