six-bean chili www.tasteofhome.com
Prep Time: 20 minutesCook Time: 6 minutesTotal: 26 minutesServings: 8.5Cost: $5.51 /servingAuthor : Taste of HomeIngredients Remove All · Remove Spices · Remove Staples
1 large white onion, chopped 2 large carrots, coarsely chopped 1/2 cup frozen corn 3 large garlic cloves, minced 1 can (16 ounces) chili beans, undrained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/2 ounces) navy beans, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained 1 can (28 ounces) crushed tomatoes 1 can (4 ounces) chopped fire-roasted green chiles 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground chipotle pepper Chopped avocado, optional
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In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.
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