Three-Bean Vegetarian Chili Recipe


1¾ cups organic vegetable broth
1 cup chopped onion
¼ cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
½ teaspoon salt
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
½ cup reduced-fat sour cream
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about ½ cup)
¼ cup chopped fresh cilantro


1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.

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