Three Bean Vegetarian Chili
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!
THREE BEAN VEGGIE CHILI
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
OPTIONS:
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
PREPARE:
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!
