Slow-Cooker Three-Bean Chili

Slow-Cooker Three-Bean Chili

You won't miss the meat in a spicy chili brimming with three kinds of beans.

Prep Time

10

Minutes

Total Time

10:15

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Serve-With
Add corn muffins from the bakery to round out this make-ahead meal.

Nutrition Information:

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