Servings: 10

For the Chili: subheading: For the Chili:
1 Tbls Olive Oil 1 Tbls Olive Oil
1 small onion, chopped 1 small onion, chopped
1 28 oz can diced tomatoes, drained 1 28 oz can diced tomatoes, drained
1 16 oz can tomato sauce 1 16 oz can tomato sauce
1 4.5 oz can chopped chilies 1 4.5 oz can chopped chilies
1 15 oz can chickpeas, drained 1 15 oz can chickpeas, drained
1 15.5 oz can black beans, drained 1 15.5 oz can black beans, drained
1 15.5 oz can small red beans, drained 1 15.5 oz can small red beans, drained
2 tbsp chili powder 2 tbsp chili powder
1 tsp cumin 1 tsp cumin
For the Topping: subheading: For the Topping:
1/2 cup chopped red onion ½ cup chopped red onion
1/2 cup chopped fresh cilantro for topping ½ cup chopped fresh cilantro for topping
Sliced Avocado Sliced Avocado
optional toppings, shredded cheddar, sour cream (Omit for Vegan) optional toppings, shredded cheddar, sour cream (Omit for Vegan)

Slow Cooker Directions: subheading: Slow Cooker Directions:
In a medium skillet over medium-high heat, add the olive oil, then the onion until cooked through.
Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder, and cumin, mixing well.
Cook on high 6 to 8 hours or low 10 to 12.
Garnish with onions, cilantro, and your favorite toppings.
Instant Pot Directions: subheading: Instant Pot Directions:
Press saute, spray with oil and cook the onion until translucent.
Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder, and cumin, mixing well.
Cook on high pressure for 25 minutes. Natural release.
Garnish with onions, cilantro, and your favorite toppings.