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Three Bean Chipotle Chili

Photo: Romulo Yanes
Stand time 6 hrs
Prep time 20 mins
Cook time 9 hrs
Yield Serves: 8 (serving size: 1 1/2 cups)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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