Three Bean Chipotle Chili

Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Stand: 6 Hours

Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15g
  • Carbohydrate: 54g
  • Fiber: 15g
  • Cholesterol: 0.0mg
  • Iron: 6mg
  • Sodium: 595mg
  • Calcium: 149mg


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

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