Three Bean Chipotle Chili

Health NOVEMBER 2013

  • Yield: Serves: 8 (serving size: 1 1/2 cups)
  • Cook time: 9 Hours
  • Prep time: 20 Minutes
  • Stand: 6 Hours


  • 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.


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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

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Three Bean Chipotle Chili Recipe