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Slow-Cooker Three-Bean Vegetarian Chili

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Slow-Cooker Three-Bean Vegetarian Chili
  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 8
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Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.
Updated Oct 2, 2014

Ingredients

  • 2 cans (14 oz each) vegetable broth
  • 1 cup chopped onion (1 large)
  • 1/4 cup chopped seeded jalapeño chiles
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (15 to 16 oz) pinto beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded pepper Jack cheese (2 oz)
  • 1/4 cup chopped fresh cilantro

Steps

  • 1
    Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
  • 2
    Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.

Nutrition

200 Calories, 4g Total Fat, 11g Protein, 29g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Total Fat
4g
0%
Saturated Fat
2 1/2g
0%
Sodium
630mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
9g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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