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Three-Bean Vegetarian Chili

Oxmoor House

Yield 8 servings (serving size: 1 cup soup, 1 tablespoon sour cream, 1 tablespoon cheese, and 1 1/2 teaspoons cilantro)
This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.

Ingredients

  • 1 3/4 cups organic vegetable broth
  • 1 cup chopped onion
  • 1/4 cup chopped seeded jalapeño pepper (2 peppers)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce
  • 1/2 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
  • 1/2 cup reduced-fat sour cream
  • 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 197
  • caloriesfromfat 0.0 %
  • fat 3.8 g
  • satfat 2.3 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 11.2 g
  • carbohydrate 28.9 g
  • fiber 8.9 g
  • cholesterol 8 mg
  • iron 2.8 mg
  • sodium 591 mg
  • calcium 129 mg

How to Make It

  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.

Cooking Light Slow Cooker Tonight