Home Nutrition Slow Cooked Three Bean Vegetarian Chili Recipe

Slow Cooked Three Bean Vegetarian Chili Recipe

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.


“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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