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
  • 4 to 6Servings

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

Preparation

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 stoneware. 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.