Slow-Cooker Three Bean Chili

Ever wish you could be in two places at once? This three bean chili recipe lets you feel like you can! Grab the cans from your pantry, toss all the ingredients in a slow-cooker, go off to work and come back to a hearty, healthy bowl of comfort.

What you’ll need:

• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 can diced tomato
• 1 can corn kernels, drained
• 1 can chickpeas, drained
• 2 1/2 cups vegetable stock
• 1 cup red salsa
• 2 large green bell peppers, chopped
• 1 small onion, chopped
• 1 tsp cumin
• 1 teaspoon cayenne pepper
• Your favorite chili toppings: avocado, cheddar cheese, low-fat sour cream, scallions.

What you’ll do:

1. Turn a slow cooker on high. Combined kidney beans, black beans, pinto beans, tomato, chickpeas, corn, bell peppers, onions. Pour in vegetable stock, salsa, cumin and cayenne pepper. Stir.
2. Cook in the slow cooker for 3 to 4 hours on high, or 7 on low.
3. Ladle into bowls and top with toppings.

For more healthy eating tips and recipes, visit our Pinterest board!

Trust the experts at Augusta University Health with all of your health and wellness needs. We offer a variety of care centers and practice sites to fit your schedule and needs. To make an appointment at one of our care centers today, visit augustahealth.org, or call 706-721-2273 (CARE).