Cooler Weather Means Slow Cooker Bean Chili For Dinner
As the weather cools off and the leaves begin to change, I start to think about making soup. I tend to prefer hearty, thick soups because they are more filling.
My mom always made a simple beef and bean chili that was thin, as far as chili goes. It also seemed to be overtaken by kidney beans, which I still don’t really care for.
As a result, I didn’t particularly like chili.
Developing a Super Easy Slow Cooker Three Bean Chili Recipe
When I started developing our own family chili recipe, I knew I wanted it thick and hearty.
But it also had to be easy and flavorful.
I had made a dried soup packet for chili before that I really enjoyed. I had never seen anything like it before, so I endeavored to replicate that final product using fresh, real products.
The dried packet version contained 3 different types of beans and rice. Rice in chili? That was new to me, but it was amazing!
I decided to use canned beans in this recipe to make it easy. If you prefer to use dry beans, just be sure to soak them before you use them in this recipe.
I played around with different versions for months before settling on the final product. Thicker…thinner…more beans…fewer beans…ground beef…ground turkey…different spices. The list went on and on.
My poor family! One night they loved chili and the next time, they hated it.
We went through A LOT of variations to get the recipe just right!
All that experimenting paid off because, in the end, we had a delicious chili recipe that I loved. And even better, the whole family loves it!
My kids beg me to make this chili as soon as the weather starts getting cooler.
Ok, guys, I guess I’ll make chili tonight 🙂
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What is the Best Way to Serve This Three-Bean Chili?
Be sure to top with your choice of shredded cheese, sour cream, sliced green onions and oyster crackers!
We love to pair this recipe with some fruit or homemade applesauce and a dinner roll or some Fritos. Yum!
How Do I Save This Slow Cooker Three Bean Chili?
It stores well, freezes well, and reheats well.
You can safely store this chili in your refrigerator for up to one week and freeze it for up to 6 months in a tightly sealed container.
To thaw your frozen three-bean chili, let it sit in a bowl of lukewarm water for a couple of hours and finish thawing in the refrigerator.
To reheat, put it in a microwave-safe dish and microwave it until hot, or you can reheat this chili recipe in a pan on the stove, cooking it on medium-medium high heat until hot.
Tools Needed to Make Our Hearty Easy Slow Cooker Three Bean Chili
I hope you love this chili as much as we do! It’s absolutely perfect for a cool, rainy (or snowy) weekend day – just throw everything into the slow cooker and let it do the heavy lifting on this meal.
Tell us in the comments: what is your favorite type of chili?
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