Slow Cooker Three Bean Chili

January 22, 2013

in Recipes

Three tablespoons olive oil
One yellow onion, chopped
One large jalapeno pepper, seeded and chopped
One red bell pepper, chopped
One green bell pepper, chopped
Four cloves garlic, crushed or chopped
One cup Choc 1919 beer or vegetable broth
One (32-ounce) can crushed tomatoes
One teaspoon Daddy Hinkle’s Cumin & Oregano seasoning
One tablespoon ground cumin
Two tablespoons chili powder
One tablespoon Tabasco sauce
One-half teaspoon salt
One-half teaspoon sugar
One (16-ounce) can vegetarian refried beans
One (14-ounce) can pinto beans
One (14-ounce) can black beans
One (14-ounce) can red kidney beans
Optional toppings: Hiland sour cream, Hiland shredded cheddar cheese and Suan’s pepper relish
Over medium heat, add oil to a deep pot or slow cooker and combine onion and peppers and sauté for five minutes. Add garlic and cook for about a minute, making sure not to burn. Pour sautéed vegetables into the slow cooker. Stir in beer or broth, tomatoes, Daddy Hinkle’s, cumin, chili powder, Tabasco, sugar and refried beans. Cook on low heat for six hours. Add pinto, black and red kidney beans. Continue to cook another 30 minutes to an hour. Serve with Hiland sour cream, shredded cheddar cheese and Suan’s pepper relish.
 three bean chili

The Made in Oklahoma Coalition promotes brand awareness and consumer loyalty for Oklahoma food and agricultural products through collective marketing for the purpose of increasing sales, maintaining business retention and expanding Oklahoma's food and agricultural processing sector. MIO represents more than 40 Oklahoma food and agricultural manufacturers that employ over 20,000 Oklahomans statewide. The coalition is supported by both private and public funds. For more information, please visit

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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