Three Bean Chipotle Chili

Photo: Romulo Yanes


Serves: 8 (serving size: 1 1/2 cups)

Recipe Time

Stand: 6 Hours
Prep: 20 Minutes
Cook: 9 Hours

Nutritional Information

Calories 279
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15 g
Carbohydrate 54 g
Fiber 15 g
Cholesterol 0.0 mg
Iron 6 mg
Sodium 595 mg
Calcium 149 mg


3/4 cup dried kidney beans
3/4 cup dried cannellini beans
3/4 cup dried pinto beans
2 medium red onions, diced
2 medium sweet potatoes (about 1 lb. total), peeled and diced
8 cloves garlic, chopped
2 tablespoons finely chopped canned chipotle chiles in adobo
1 28-oz. can fire-roasted diced tomatoes, with juice
1 tablespoon molasses
2 tablespoons cumin
2 teaspoons dried oregano
Salt and pepper


1. In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.

2. Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.

3. Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.

4. Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Genevieve Ko,


November 2013
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