Easy 3-Bean Chili

Let me warn you from the get-go... I am NOT a food blogger. I enjoy eating food, but I'm not much of a cook (I can follow directions decently, but that's about it... and really do NOT enjoy spending more time on preparing the food than eating it). With that being said, I was still pretty stoked about this super easy 3-bean chili recipe so thought I'd share it with you.

(With our Southern California heat wave going on {it's been in the 80s for the past four days and is expected to get into the 90s this weekend}, it isn't necessarily "chili time", but for some parts of the country this is PERFECT timing!)

Easy 3-Bean Chili

Ingredients

• 1 can of Black Beans
• 1 can of Pinto Beans
• 1 can of Kidney Beans
• 1 can of Diced Tomato
• 1 can of Ro*Tel Diced Tomatoes with Green Chilies
• 1 can of Corn
• 1 can of Mushrooms (optional)
• 1 packet of Ranch Dressing Mix
• 1 packet of Taco Seasoning

(As I am sure you noticed from the picture, we used the "low sodium" or "no salt added" options for all of these because the hubby has unfortunately inherited high blood pressure so we try to keep unnecessary salt out of our diet.)

Directions

• Open all of the cans
• Pour into slow cooker
• Let cook for either four hours on high or eight hours on low
• Garnish as desired
• Enjoy

Like I said, EASY! Not only is it a simple recipe (with very little prep work), it's vegetarian AND can be adjusted based on taste. For example, like spicy? Add an extra can of green chilies or jalapenos. We garnished ours with red onions, cheese and avocado (the hubby also used Tapatío), but this recipe is totally up to you (and whatever is in your cupboards).

What's your favorite slow cooker recipe?