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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Three-Bean Vegetarian Chili

Makes: 4 servings
Prep 20 mins Cook 6 hrs to 8 hrs  (low) or 3 to 4 hours (high)
Three-Bean Vegetarian Chili
  • 1 15  ounce can  no-salt-added red kidney beans, rinsed and drained
  • 1 15  ounce can  small white beans, rinsed and drained
  • 1 15  ounce can  low-sodium black beans, rinsed and drained
  • 1 14 1/2 ounce can  diced tomatoes and green chile peppers, undrained
  • 1  cup  beer or chicken broth
  • 3  tablespoons  chocolate-flavored syrup
  • 1  tablespoon  chili powder
  • 2  teaspoons  Cajun seasoning
  •  Dairy sour cream (optional)
  •  Shredded cheddar cheese (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black beans, undrained tomatoes and green chile peppers, beer or broth, chocolate syrup, chili powder, and Cajun seasoning.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. If desired, garnish individual servings with sour cream and cheese. Makes 4 servings.

From the Test KitchenFor easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Three-Bean Vegetarian Chili)
  • Servings Per Recipe 4,
  • cal. (kcal) 308,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 60,
  • fiber (g) 21,
  • pro. (g) 21,
  • sodium (mg) 569,
  • Percent Daily Values are based on a 2,000 calorie diet

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