A comforting chili waiting for you at the end of your day–with a little prep and a slow cooker, it's a breeze.
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 3 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 1 medium red pepper, chopped
  • 1 tablespoon ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon ground paprika

  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 (19-ounce) can white beans, drained and rinsed
  • 1 (19-ounce) can red kidney beans, drained and rinsed
  • 1 (19-ounce) can black beans, drained and rinsed
  • 1 can San Marzano whole tomatoes

  • 1/4 cup red wine vinegar
  • Coarse salt and freshly ground pepper, to taste
  • Chopped red onion, to garnish
  • Cilantro leaves, to garnish

Salad greens with lemon vinaigrette

  • 1 package field greens

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup freshly squeezed lemon juice

  • Coarse salt & freshly ground pepper

Preparation

For chili, heat oil in medium skillet over medium-high heat. Add onion, garlic and red pepper, cook for 4 minutes. Add cumin, coriander, paprika, oregano and chili powder; cook 2 minutes. Transfer mixture to slow cooker. Add beans, tomatoes and vinegar. Cover and cook on high for 4 to 5 hours. Season with salt and pepper. Sprinkle with red onion and cilantro.  

For salad, prepare vinaigrette by shaking ingredients in small jar, toss with greens.