Slow Cooker Bean Chili

Ingredients

• 2 cansKidney beans$2.60
• 2 cansCanned tomatoes$2.40
• 1Onion$0.90
• 3 clovesGarlic$0.40
• 1.5 tbspChili powder$0.15
• 1 tspSalt—
• 1/2 tspBlack pepper$0.05
• Total for 4 servings$6.50

Most of the cost is kidney beans ($2.60) and canned tomatoes ($2.40). With oil, spices and staples already at home, the shop drops to about $1.50. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel and dice the onion, then peel and mince the garlic cloves. Drain and rinse the kidney beans in a colander under cool running water.
2. Transfer the onion, garlic, kidney beans, and canned tomatoes with their juices into the slow cooker insert. Add the chili powder, salt, and black pepper, then stir thoroughly to combine.
3. Cover with the lid and cook on low heat for 6 to 8 hours (or on high heat for 3 to 4 hours) until the onion is tender, the chili has thickened, and the flavors have melded.
4. Uncover and stir the chili well, using the back of a spoon to mash a small portion of the kidney beans against the side of the pot if you prefer a thicker texture.
5. Taste and adjust seasoning with a pinch more salt if desired, then ladle the warm chili into bowls and serve.