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Slow Cooker 3-Bean Chili

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Makes:10 servings


  • 1 (20 ounce) package 93%-lean ground turkey
  • 1 (28 ounce) can diced fire-roasted tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
  • 1 small onion, chopped
  • 1 (4.5 ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 pinch ground cumin


Prep:10 mCook:4 h 10 mReady:4 h 20 m
  1. Cook and stir turkey in a large skillet over medium-high heat until crumbly and browned, 7 to 10 minutes; transfer to a slow cooker.
  2. Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin into the turkey in the slow cooker.
  3. Cook on Low for 7 hours or High for 4 hours.

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