Three Bean Chili with Easy Avocado Salsa

This Friday is National Chili Day. This version is a favorite at our house, we generally serve it over rice but Mark has been known to serve his over g-free pasta sprinkled with cheese, a la chili mac. This recipe comes together easily with pantry ingredients and just a few fresh veggies to deliver a wholesome, budget-friendly, kid-approved meal.



Avocado salsa adds bright flavor to the finished chili.

Three Bean Chili with Easy Avocado Salsa

Yield: 10 servings


  • 1 (28 oz.) can crushed tomatoes
  • 1 (15.5 oz.) can small red beans
  • 1 (15.5 oz.) can small white beans
  • 1 (15.5 oz.)can black beans, drained
  • 1 (12 oz.) jar roasted red peppers, drained and chopped
  • 1 medium onion, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 jalapeno, seeded and finely chopped, more to taste
  • 2 Tbsp. GF Chili Powder
  • 2 Tbsp. olive oil (optional)
  • 2 Tbsp. whole grain cornmeal
  • 2 tsp. minced garlic
  • 2 tsp. vegetable bouillon (such as Better than Bouillon®)
  • 1 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. kosher salt, more to taste
  • 1/8 tsp. crushed red pepper flakes, or more to taste
    Avocado Lime Salsa
  • 2 ripe avocados, finely chopped
  • 1/2 cup finely chopped fresh cilantro
  • 2 Tbsp. fresh lime juice


  1. Stir together all chili ingredients in the slow cooker crock. Cover and cook 8-10 hours on LOW (or 4-5 hours on HIGH).
  2. Just before serving, prepare the salsa: Stir together all salsa ingredients in a small serving bowl.
  3. Stir chili and serve, topping each portion with about 2 tablespoons of the salsa.

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