Home Nutrition Slow Cooked Three Bean Vegetarian Chili Recipe

Slow Cooked Three Bean Vegetarian Chili Recipe

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Chili to Warm Up to

You won’t miss the meat in this tasty, healthy dish.

Cutting back on meat can lead to weight loss, a lower risk of heart disease and, for some people, improved arthritis symptoms. Here’s a delicious start: cookbook author Jess Thomson’s vegetarian chili. She has lupus, so she knows the importance of healthy, low fuss meals, and this dish is perfect for the busy holiday season.

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“I love giving this chili its kick with the deep, addictive flavor of ancho chili powder, but any good chili powder will work. Serve the chili with a big green salad. – JESS THOMSON

Time: 10 minutes active time
2 (15 ounce) cans black beans
2 (15 ounce) cans kidney beans
1 (15 ounce) can white beans
3 cloves garlic, finely chopped (about 2 tbs)
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 large onion, finely chopped
3 Tbs. ancho chili powder
2 Tbs. dried oregano
1 Tbs. red wine vinegar
Up to 2 tsp. coarse salt, to taste

Mix all ingredients in a large slow cooker. Cook on high for 8 hours, undisturbed. Makes 6 servings. (Store leftovers in airtight container up to four days in fridge or two months in freezer.)

*low or no sodium

Nutrition Information:
Calories: 312; Total fat: 4g; Sodium: 1,350 (with 2 tsp. salt); Total carbohydrates: 59g; Protein: 18g

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