Fire Roasted Slow Cooker Chili
Cuisine: Tex-Mex
Serves: 6-8
This slow cooker chili is packed with 3 types of beans, 2 types of peppers, and fire roasted tomatoes for an intense flavor that is out of this world!
  • 1 tablespoon olive oil
  • 1 large sweet yellow onion, diced
  • ½ red bell pepper, seeded and chopped
  • ½ poblano pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 (28 ounce) can crushed fire roasted tomatoes
  • 1 (15.5 ounce) can northern beans, rinsed and drained
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1½ cups vegetable broth, preferably homemade
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat the oil in a heavy bottom skillet over medium heat. Add the onion, red bell pepper, and poblano pepper, and cook until the onions are beginning to turn translucent and the peppers are slightly softened. Add the garlic and cook for 1 additional minute. Stir in the tomato paste and the chili powder and cook for 1 more minute. Remove from the heat and pour the onion/pepper mixture into the bowl insert of a 4-6 quart slow cooker.
  2. Add the fire roasted tomatoes, beans, vegetable broth, salt and pepper. Stir well to combine then cover and cook on low for 7 - 8 hours.
Recipe by Potluck at Oh My Veggies at