Slow Cooker Chipotle Bean Chili

(Yields 12 servings, 341 calories, 3.7g fat, 17.9g protein, 60.2g carb per 1 cup serving)


  • 2 tbs extra virgin olive oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 tbs chili powder
  • 1 tbs Chipotle chili powder
  • 1 tbs smoked paprika
  • 1 tbs dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1 (6oz) can tomato paste
  • 2 red peppers, seeded and chopped
  • 3 carrots, chopped
  • 3-4 cups low sodium vegetable broth
  • 1 (28 Oz) can crushed fire roasted tomatoes
  • 2 tbs Worcestershire saguce
  • 1 (14oz) can each, drained and rinsed: white beans, pinto beans, black beans, kidney beans

Slow Cooker Directions

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant. Stir in tomato paste, bell peppers, and carrots. Remove from heat and add to bowl of crockpot
  2. Add 2 cups of broth, tomatoes, Worcestershire sauce, and beans to crockpot. Stir to mix. Cover and cook on low for 6-7 hours or high for 4-5 hours. Add remaining broth, a little at a time, if chili is too thick.
  3. Ladle into bowls and enjoy!

Excellent topped with plain greek yogurt, sour cream, cheese, avocado, and green onions! 

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