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Slow-Cooker Three-Bean Chili

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By Betty Crocker Kitchens
Updated Jan 3, 2010
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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
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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

  • Step 
    1
    Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 8 to 10 hours.
  • Step 
    3
    Stir 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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