3 Bean Chili: Slow Cooker

Serving size: 4

Prep Time: 15 minutes

Cook: Time: 4 1/2 hours

Total Time: 4 hours 45 minutes

Ingredients:

• 1 15oz can black beans, rinsed
• 1 15oz can pinto beans, rinsed
• 1 15oz can kidney beans, rinsed
• 1 14oz can of diced tomatoes
• 1 tbsp. tomato paste
• 2 tbsp chili powder
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1/2 tsp black pepper 
• 1/2 tsp salt
• 1 green bell pepper
• 1 red bell pepper
• 1 medium yellow onion
• 2 Sweet potatoes
• Shredded cheese
• Sour cream
• Avocado 

Instructions: 

1. Slice peppers and onions 

2. Add all ingredients EXCEPT cheese, sour cream, and avocado, in to the slow cooker

3. Cook for 4 1/2 hrs on high (7 hrs on low)

4. Add chili into a bowl, top with shredded cheese, sour cream, and avocado5. Enjoy! 

*Note: If using dry beans you may have to soak them over night – follow directions on the bag*

I am a seasoning machine so some times I add a little more than the measurements above. Feel free to season to your liking and let me know how it goes if you try it!*