Description
A thick three-bean slow-cooker chili with browned mushrooms and bell pepper.
Ingredients
Scale
- 2 tablespoons Olive oil
- 12 ounces Cremini mushrooms, finely chopped
- 1 medium Yellow onion, chopped
- 1 large Red bell pepper, diced
- 3 cloves Garlic, minced
- 2 tablespoons Chili powder blend
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned pinto beans, drained and rinsed
- 1 28-ounce can Canned diced tomatoes with juices
- 3 tablespoons Tomato paste
- 1 cup Low-sodium vegetable broth
- 3/4 teaspoon Fine salt
- 1 tablespoon Lime juice
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook 12 oz finely chopped cremini mushrooms, one chopped onion and one diced red bell pepper until mushroom liquid evaporates and edges begin to brown, approximately 8–10 minutes. Add three minced garlic cloves, 2 tbsp chili powder, 2 tsp cumin and 1 tsp smoked paprika; stir for about one minute.
- Transfer the skillet mixture to a 5- to 6-quart slow cooker. Add one drained and rinsed 15-oz can each of black, kidney and pinto beans, one 28-oz can diced tomatoes with juices, 3 tbsp tomato paste, 1 cup low-sodium vegetable broth and 3/4 tsp fine salt. Stir, cover and start cooking promptly.
- Cook on LOW approximately five hours until the peppers are tender and the chili bubbles throughout. Stir thoroughly. If too thin, mash a measured cup of beans against the side and allow to thicken briefly; note any changed time in the test record.
- Turn off the cooker and stir in 1 tbsp lime juice. Divide into eight working bowls of roughly one cup, measuring actual total yield after a trial. Move leftovers promptly to shallow containers for refrigeration according to the linked FDA guidance.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about twelve minutes to brown mushrooms/aromatics and five hours on LOW; appliance and final consistency may extend.
- Prep Time: 25 minutes
- Cook Time: 312 minutes
- Category: Dinners
Nutrition
- Serving Size: Approximately one cup, pending measured final volume