Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili Recipe
Oxmoor House
This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.

Yield:

8 servings (serving size: 1 cup soup, 1 tablespoon sour cream, 1 tablespoon cheese, and 1 1/2 teaspoons cilantro)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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