This easy and delicious Slow Cooker Three-Bean Chipotle Chilli is a hearty, flavorful meal perfect for busy days. Packed with beans, corn, and smoky chipotle, it’s quick to prepare and can be customized with your favorite toppings. Serve it with rice, tortillas, or tortilla chips for a satisfying dish!

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Recipe Ingredients

• 2 corn cobs, or 260 g (9¼ oz/1¾ cups) frozen corn kernels, thawed
• 400 g (14 oz) tin kidney beans, drained and rinsed
• 400 g (14 oz) tin cannellini beans, drained and rinsed
• 400 g (14 oz) tin black beans, drained and rinsed
• 2 garlic cloves, crushed or finely chopped
• 400 g (14 oz) tin diced or crushed tomatoes
• 2 teaspoons dried oregano
• 1 tablespoon Moroccan spice mix
• 2 tablespoons red wine vinegar
• 1–2 tablespoons chipotle chillies in adobo sauce, finely chopped (adjust to taste)
• 1 large red capsicum (pepper), seeds and membranes discarded cut into 1 cm (½ in) dice

To serve

• Low-salt tortilla chips, 12–16 large flour tortillas, or rice
• Sour cream, diced avocado, coarsely chopped coriander (cilantro) (optional)

How To Make Slow Cooker Three-bean Chipotle Chilli

1. Prepare the corn: If using fresh corn cobs, lie them on their side on a board and carefully slice off the kernels. If using frozen corn, rinse under hot water in a sieve. Place the corn kernels in the slow cooker.
2. Add the beans and vegetables: Drain and rinse the kidney beans, cannellini beans, and black beans, then add them to the slow cooker. Add the garlic, tomatoes, oregano, Moroccan spice mix, red wine vinegar, chipotle chillies with adobo sauce, and the diced capsicum. Season with sea salt and freshly ground black pepper. Stir everything to combine.
3. Cook the chilli: Cook on low for 5–6 hours or on high for 3–3½ hours until the chilli is heated through and the flavors have melded together.
4. Prepare accompaniments: While the chilli is cooking, prepare your choice of accompaniment: tortilla chips, large tortillas, or rice.
5. Serve: When ready, serve the chilli with sour cream, diced avocado, and chopped coriander, if desired. Enjoy!

Recipe Tips

• Use fresh corn if possible: Fresh corn adds a natural sweetness and crunch to the chilli, making it more flavorful compared to frozen corn.
• Adjust the chipotle chillies: Start with 1 tablespoon of chipotle chillies in adobo sauce for a mild kick, and add more if you prefer a spicier dish.
• Rinse the beans well: Drain and rinse the canned beans to remove excess salt and liquid, ensuring a cleaner taste and better texture in your chilli.
• Cook on low for the best flavor: Cooking the chilli on low for 5-6 hours allows the spices and beans to meld together, creating a richer flavor.
• Serve with toppings: For added freshness, top your chilli with sour cream, avocado, and chopped coriander. These toppings balance the heat and enhance the dish’s taste.

Recipe FAQs and Variations

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