Slow Cook 3-Bean Chili (Vegetarian and Gluten Free)

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (or to taste)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes (undrained)
• 1 (14.5-ounce) can vegetable broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 4-6 hours (slow cooker on low)

Difficulty Level: 1

Preparation Method Steps:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic, jalapeños, chili powder, cumin, oregano, salt, and black pepper. Cook until fragrant, about 30 seconds.
4. Add the beans, tomatoes, and vegetable broth to the pot. Bring to a simmer.
5. Transfer the mixture to a slow cooker and cook on low for 4-6 hours, or until the chili has thickened and the beans are tender.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 5g
• Carbohydrates: 40g
• Protein: 15g
• Fiber: 10g

Dish Characteristics:

• Hearty and satisfying
• Rich and flavorful
• Spicy, with a slight kick from the jalapeños
• Vegetarian and gluten free

User Comments:

• "This chili is delicious! It's the perfect dish for a cold winter day."
• "I love that this chili is vegetarian, but it's still packed with flavor."
• "The slow cooker makes this chili a breeze to prepare. I just set it and forget it!"
• "I added some shredded cheese and sour cream to my chili, and it was even better!"
• "This chili is a great way to use up leftover beans."

Special Precautions and Tips:

• If you're sensitive to spicy foods, reduce the amount of jalapeños used.
• To make this chili vegan, omit the cheese and sour cream toppings.
• You can also add other vegetables to this chili, such as corn, carrots, or celery.
• Serve this chili with cornbread or tortilla chips.