The temperatures are dropping. What’s more comforting than a nice warm soup or chili? Gather up WIC-approved beans and other WIC ingredients for this hearty and healthy recipe. It’s the perfect time to cozy up to a bowl of this 3 Bean Chili.
3 BEAN CHILI
1 onion, diced
1 tablespoon of minced garlic
3 celery stalks, diced
1 large carrot, diced
1 bell pepper, diced
1 jalapeno, diced
1 can of diced tomatoes with chilies
1 can of kidney beans, drained
1 can of black beans
2 cans of pinto beans, drained
1 tablespoon of butter or oil
Optional for topping:
Green onions
Cheese and/or sour cream
Turn the slow cooker on high heat. Finely dice about 2 cloves of garlic, 1 onion, 3 celery stalks, 1 large carrot, and 2 jalapenos then add to the slow cooker. Add 1 tablespoon of butter or oil & stir. Drain the liquid out of 1 can of kidney beans and 2 cans of pinto beans, then add to the slow cooker. Then add 1 can of black beans (don’t drain the liquid out of this one).
Stir & cover. Cook for 4 hours, stirring occasionally. Serve with shredded cheese & green onion on top, and this pairs great with cornbread too! Enjoy!
#short