Servings 10 Serving Count
Ingredients 14 Count
Nutrition 319 Calories
Total Time 480 Minutes

Slow Cooker Chili


1 large Onion, chopped

1 1/2 teaspoons Garlic, minced

1/3 cup Water

2 tablespoons Vegetable Broth Powder

2 tablespoons Honey

1 tablespoon Red Wine Vinegar

1 tablespoon Paprika

2 teaspoons Chili Powder

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

2 (15) ounce cans White beans, rinsed and drained

2 (15) ounce cans Black beans, rinsed and drained

15 ounce can Black-Eyed Peas, rinsed and drained

15 ounce can Diced Tomatoes (use Rotel tomatoes for a spicier dish)


In a small saucepan, cook onion and garlic in water until they are translucent, stirring occasionally for 3 minutes.

Add all seasoning, mix well and heat for 1 minute.

Combine beans, tomatoes and onion mixture in a large slow cooker. Mix well, cover and cook on high for 4 hours, or low for 8-10 hours.

Can be served alone or over rice, baked corn chips or salad mixture.


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