Slow Cooker 3-Bean Vegetarian Chili Recipe
It doesn't get any easier than this 3-bean vegetarian chili. Just throw everything into the slow cooker and you'll be rewarded with a healthy meal by dinner time.
Servings: 8 Servings
Calories: 261kcal
Ingredients
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1 chipotle pepper seeded & minced
- 2 teaspoons adobo sauce from chipotle can
- 1 28 ounce can petite diced tomatoes
- 2 14 ounce cans each black beans, drained & rinsed
- 1 14 ounce can red kidney beans, drained & rinsed
- 1 14 ounce can pinto beans, drained & rinsed
- 1 ¾ cups vegetable broth
- 1 ½ cup frozen corn kernels
- 2 teaspoon fresh lime juice
For Serving:
- minced cilantro
- grated cheddar cheese (omit for vegan)
Instructions
- Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.
- Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
- Serve with cilantro and grated cheddar cheese.
Notes
Weight Watchers Points: 6 (Points+), 4 (Old Points)
Nutrition
Serving: 1Cup | Calories: 261kcal | Carbohydrates: 50g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 2190mg | Potassium: 1046mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 143mg | Iron: 6.4mg