Crockpot Chili

Crockpot Chili

No time to cook? Then this recipe is for you! Great for potluck dinners and low-maintenance, casual meals with friends.


2 cans (15 oz each) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz each) diced tomatoes
1 large red onion, diced
4 celery ribs, diced
2 red, orange, or yellow bell peppers, seeded and diced
2 carrots, grated or diced fine
1½ cup corn kernels (optional)
4 bay leaves
2 Tbsp chili powder
1 tsp cumin
2 Tbsp oregano
3 Tbsp molasses
1 Tbsp fresh cilantro, chopped
2 garlic cloves, peeled and minced
Celtic sea salt and cayenne pepper to taste
1 cup cool distilled water
Thickener: 3 Tbsp rice flour and 1 cup hot water


1. In a slow cooker combine all ingredients except thickener. Cook on low 6 - 8 hours.
2. Combine thickener until dissolved and add to slow cooker.
3. Cook 1 more hour and serve.

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