Monday, April 1, 2013

Slow Cooker Four-Bean Chili (Weelicious)

Slow Cooker Chili

***Susan's Note:  This chili was simple, we used organic ground beef, and what I liked was that it wasn't too spicy so it was also great for my toddler.  I used BPA Free organic Eden canned beans when possible.****


  • 2 tablespoons vegetable or canola oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 15 oz can white beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 28 oz can chopped tomatoes with juice
  • 2 15 oz cans tomato juice
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 bay leaves
  • 2 teaspoons salt


  1. 1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
  2. 2. In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
  3. 3. Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
  4. 4. Cover and cook the chili on low for 8 hours.
  5. 5. Top with desired accompaniments and serve.
Accompaniments: Sour Cream, Yogurt, Grated Cheddar Cheese, Scallions, Hot Sauce (if you want to take it up a notch)