As the days grow cooler and the leaves start to turn, there’s nothing quite like curling up with a warm, hearty bowl of chili. For a dish that balances simplicity, flavor, and comfort, look no further than Fire Roasted Tomato and White Bean Chili. This slow cooker recipe is perfect for busy days when you crave something delicious without spending hours in the kitchen.

Why You’ll Love This Chili

This chili isn’t your typical variety. It’s a delightful blend of fire-roasted tomatoes and white beans, infused with just the right amount of spices for a touch of heat and smokiness. It’s hearty enough to satisfy your hunger but light enough to keep you from feeling weighed down. Plus, the slow-cooked flavors make it taste like you’ve been standing over the stove all day, even if all you did was toss everything into the slow cooker.

The Ingredient Line-Up

One of the best parts about this Fire Roasted Tomato and White Bean Chili is how straightforward the ingredient list is. Here’s what you’ll need:

2 cans (14.5 oz each) fire-roasted diced tomatoes: These provide the smoky, rich base of the chili.
1 can (15 oz) white beans, drained and rinsed: A great source of protein and texture.
1 medium onion, chopped: Adds depth and a slight sweetness.
2 cloves garlic, minced: Because every good chili needs garlic.
1 bell pepper, chopped: For a touch of freshness and color.
2 cups vegetable broth: Helps bring everything together.
1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika: This trio creates the perfect spice mix, balancing warmth and smokiness.
Salt and pepper to taste: Season to your liking.
Juice of 1 lime: Brightens the flavors just before serving.
Fresh cilantro for garnish: Optional, but adds a burst of color and flavor.
Sour cream for topping (optional): A dollop for those who love a creamy touch.

Easy Steps to Make It

Preparing this chili is as simple as it gets:

Combine the ingredients: In your slow cooker, mix the fire-roasted tomatoes, white beans, onion, garlic, and bell pepper. Pour in the vegetable broth and add the chili powder, cumin, and smoked paprika. Stir everything to combine.
Cook: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. Let it cook until the vegetables are tender and the flavors have melded together beautifully.
Finish with a flourish: Right before serving, stir in the juice of one lime for a zesty kick.
Serve and enjoy: Ladle the chili into bowls and garnish with fresh cilantro. Add a spoonful of sour cream if you like and serve with crusty bread or over steamed rice for an extra-filling meal.

Tips for Making the Best Chili

Customize the Heat: If you like your chili spicier, add some diced jalapeños or a pinch of cayenne pepper.
Swap the Beans: If white beans aren’t your favorite, you can substitute them with chickpeas or kidney beans for a different texture.
Add Extra Veggies: Want more bulk? Throw in some corn, zucchini, or even sweet potatoes for added flavor and nutrition.

The Perfect Companion

Pair this chili with warm, crusty bread or a side of steamed rice to make it even more satisfying. The hearty texture and bold flavors of the chili make it the ultimate cozy meal for fall evenings or winter weekends.

Give this Fire Roasted Tomato and White Bean Chili a try, and it might just become your go-to comfort dish for chilly nights. The ease of preparation and the irresistible combination of flavors will have you coming back for seconds—and maybe even thirds!

Fire Roasted Tomato and White Bean Chili

Author: Alice

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Description

Warm up with a bowl of this hearty Fire Roasted Tomato and White Bean Chili. It’s easy to prepare in a slow cooker and perfect for a cozy meal. Packed with flavors, this dish is sure to impress your taste buds and become a family favorite. Try it with some crusty bread for a satisfying meal.

Ingredients

– 2 cans (14.5 oz each) fire-roasted diced tomatoes
– 1 can (15 oz) white beans, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 2 cups vegetable broth
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Juice of 1 lime
– Fresh cilantro, for garnish
– Sour cream, for topping (optional)

Instructions

1. In a slow cooker, combine the fire-roasted tomatoes, white beans, onion, garlic, and bell pepper.
2. Add the vegetable broth, chili powder, cumin, smoked paprika, and stir well to combine.
3. Season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender and flavors meld together.
5. Stir in the lime juice just before serving.
6. Serve hot and garnish with fresh cilantro. Add a dollop of sour cream if desired.
7. Enjoy with crusty bread or over steamed rice.

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