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!


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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