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Slow-Cooker Three-Bean Chili

 22 Ratings
14 Comments
  • Prep Time 10 min
  • Total Time 10 hr 15 min
  • Servings 8
  • Save
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You won't miss the meat in a spicy chili brimming with three kinds of beans.

Ingredients

1
can (15 ounces) black beans, rinsed and drained
1
can (15.5 ounces) garbanzo beans, rinsed and drained
1
can (15.5 ounces) kidney beans, rinsed and drained
1
cup dried lentils (8 ounces), sorted and rinsed
1
large vegetarian vegetable or chicken bouillon cube, crumbled
1
envelope (1.25 ounces) chili seasoning mix
3
cups water
1
can (10 ounces) diced tomatoes and mild green chilies, undrained
1
can (15 ounces) tomato sauce

Directions

  • 1 Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

Expert Tips

Tomatoes and tomato products keep dry beans and other legumes from softening even after hours of cooking. That's why we wait until the beans and lentils are tender before adding the canned tomatoes and tomato sauce in this recipe.

Add corn muffins from the bakery to round out this make-ahead meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
Calories from Fat
25
% Daily Value
Total Fat
3g
Saturated Fat
0g
Cholesterol
0mg
Sodium
1130mg
Total Carbohydrate
66g
Dietary Fiber
19g
Protein
23g
% Daily Value*:
Iron
44%
44%
Exchanges:
4 Starch; 1 Vegetable;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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