Super-Easy Slow Cooker Three-Bean Chili

Tonight, we had red beans and rice. And since I've already posted about that, I will simply remind you that it indeed is fantastic and you must try it!

I'll take this opportunity to write about another recipe we had this weekend. On Friday, we had Super-Easy Slow Cooker Three-Bean Chili. Having "Super Easy" and "Slow Cooker" in the the title is redundant. We chose this recipe because it makes a lot and we were having Steph's parents in town. It certainly made a lot. Seemed like I bought 50 cans of beans for this. Luckily, it was really good, and we now have a bunch of leftovers. Very easy chili recipe. It's vegetarian, if you're in to that kind of thing.

Connor says: Beans!?!? Beans?!?!


Makes 10 servings

	1 large uncooked onion(s), minced
	1 clove(s) (medium) garlic clove(s), minced
	30 oz canned black beans, rinsed and drained
	30 oz canned kidney beans, rinsed and drained
	30 oz canned pinto beans, rinsed and drained
	30 oz canned diced tomatoes, with chilies
	15 oz canned tomato sauce
	1 1/4 oz spiced seasoning mix, chili variety
	14 oz frozen corn kernels
	1 Tbsp fresh lime juice, or to taste
	1/2 cup(s) cilantro, fresh, minced

Instructions

• Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.