Ingredients:

  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 (28 ounce) can crushed tomatoes (approx. 794g)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained (approx. 411g)
  • 1 (15 ounce) can tomato sauce (approx. 425g)
  • 1 (15 ounce) can corn, drained (approx. 425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (approx. 425g)
  • 1 (15 ounce) can black beans, rinsed and drained (approx. 425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (approx. 425g)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped fresh cilantro (optional)
  • Diced avocado (optional)
  • Tortilla chips (optional)

Instructions:

  1. Chop onion, garlic, and bell peppers.
  2. Heat olive oil in a skillet over medium heat. Add onion and bell peppers and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. This step adds depth of flavor but can be skipped for even easier prep.
  3. Add sautéed vegetables (if using), crushed tomatoes, fire-roasted tomatoes, tomato sauce, corn, kidney beans, black beans, pinto beans, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper to the slow cooker.
  4. Mix all ingredients thoroughly.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. After cooking, taste and adjust salt, pepper, or chili powder as needed.
  7. Ladle chili into bowls and garnish with desired toppings. Serve hot.