You won't miss the meat in a spicy chili brimming with three kinds of beans.
Slow-Cooker Three-Bean Chili
- Prep Time 10 min
- Total 10 hr 15 min
- Servings 8
- Ingredients 9
Ingredients
- 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
Instructions
-
Step1Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
-
Step2Cover and cook on low heat setting 8 to 10 hours.
-
Step3Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
Nutrition
305
Calories
3g
Total Fat
23g
Protein
66g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
- Iron
- 44%
- 44%
Exchanges:
4 Starch; 1 Vegetable;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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