Three Bean Vegetarian Chili

December 4, 2015

This was a compilation of trying all sorts of vegetarian chili recipes after trying different kinds and after a few years, this was the best combination that I have come up with so far!  I hope you enjoy it as much as we did!




1 3/4 cups organic vegetable broth 

1 cup chopped onion

1/4 cup chopped seeded jalapeño pepper (2 peppers) 

2 teaspoons chili powder 

2 teaspoons ground cumin 

2 teaspoons Worcestershire sauce 

1/2 teaspoon salt

2 garlic cloves, minced

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can no-salt-added pinto beans, rinsed and drained 

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained



Cubed avocado

1/2 cup reduced-fat sour cream

2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup) 

1/4 cup chopped fresh cilantro




Combine first 12 ingredients in slow cooker or big pot.  Cover and cook on LOW in slow cooker for a few hours.  If using a big pot like me, cook on LOW for an hour.  Ladle soup into bowls, top with optional toppings.  Enjoy!



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