Three-Bean Vegetarian Chili

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

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 11.2g
  • Carbohydrate: 28.9g
  • Fiber: 8.9g
  • Cholesterol: 8mg
  • Iron: 2.8mg
  • Sodium: 591mg
  • Calcium: 129mg

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