Smoky Three-Bean Chili

• 120 g (about 2/3 cup), drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 120 g (about 2/3 cup), drained and rinsed — Canned white beans, drained and rinsed
• 120 g (about 3/4 cup), drained and rinsed — Canned chickpeas, drained and rinsed
• 150 g (about 1 cup), quartered — Raw cherry tomatoes
• 80 g (about 1/2 large pepper), diced — Raw red bell pepper
• 5 g (1 tsp) — Cayenne pepper hot sauce
• 5 g (about 1 tsp) — Avocado oil
• 1.5 g (about 2/3 tsp) — Smoked paprika
• 0.4 g (about 1/4 tsp) — Crushed red pepper flakes
• 1 g (about 1/2 tsp) — Onion powder
• 1 g (about 1/3 tsp) — Garlic powder
• 0.3 g (small pinch) — Fine salt

Method

1. 1Build the tomato baseAdd the tomatoes, red pepper, hot sauce, oil, paprika, chile flakes, onion powder, garlic powder, salt, and 120 g water to the slow cooker.Look for: The spices are evenly dispersed through a shallow red tomato liquid.
2. 2Add all three beansFold in the drained black beans, white beans, and chickpeas until the three colors are evenly distributed.Look for: All three beans remain whole and are coated in the tomato mixture.
3. 3Slow-cook the chiliCover and cook on HIGH for 3 hours 30 minutes without lifting the lid.210 min · 165°FLook for: The center bubbles gently, the pepper is tender, and the chili reaches at least 165°F.Safety: Keep the lid closed so the slow cooker maintains a safe temperature.
4. 4Mash a few beansStir thoroughly from the bottom, then press several white beans against the side of the cooker.Look for: The crushed beans thicken the liquid while most beans stay intact.
5. 5Thicken uncoveredLeave the cooker on HIGH without the lid for 10 minutes, stirring twice.10 minLook for: The chili coats a spoon and no watery layer remains around the edges.
6. 6Rest and serveTurn off the cooker, rest the chili uncovered for 5 minutes, then spoon the full portion into a bowl.5 minLook for: The chili is thick and smoky with all three bean colors still visible.Safety: Cool leftovers in shallow containers and refrigerate or freeze within 2 hours.