This slow cooker chili is packed with 3 types of beans, 2 types of peppers, and fire roasted tomatoes for an intense flavor that is out of this world!
Author:Beard and Bonnet
1 Tablespoon olive oil
1 large sweet yellow onion
1/2 red bell pepper, seeded and chopped
1/2 poblano pepper, seeded and chopped
2 garlic cloves, minced
3 Tablespoons tomato paste, I use San Marzano double concentrated tomato paste
1 Tablespoon chili powder, I like Penzey’s Chili 9000
1 28 ounce can of crushed fire roasted tomatoes
15.5 ounce can of northern beans, rinsed and drained
15.5 ounce can of pinto beans, rinsed and drained
15.5 ounce can of kidney beans, rinsed and drained
1 1/2 cups vegetable broth, I prefer to use homemade
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat the oil in a heavy bottom skillet over medium heat. Add the onion, red bell pepper, and poblano pepper, and cook until the onions are beginning to turn translucent and the peppers are slightly softened. Add the garlic and cook for 1 additional minute. Stir in the tomato paste and the chili powder and cook for 1 more minute. Remove from the heat and pour the onion/pepper mixture into the bowl insert of a 4-6 quart slow cooker.
2.Add the fire roasted tomatoes, beans, vegetable broth, salt and pepper. Stir well to combine then cover and cook on low for 7 – 8 hours.