Looking for a savory, satisfying vegetarian dinner? Then check out this slow-cooker veggie chili loaded with Progresso™ Black Beans and Red Kidney Beans, pinto beans and Muir Glen™ Organic Diced Tomatoes.
Slow-Cooker Three-Bean Vegetarian Chili
- Prep Time 15 min
- Total 8 hr 15 min
- Servings 8
- Ingredients 15
Ingredients
- 2 cans (14 oz each) vegetable broth
- 1 cup chopped onion (1 large)
- 1/4 cup chopped seeded jalapeño chiles
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 cloves garlic, finely chopped
- 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
- 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
- 1 can (15 to 16 oz) pinto beans, drained, rinsed
- 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
- 1/2 cup reduced-fat sour cream
- 1/2 cup shredded pepper Jack cheese (2 oz)
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
-
Step2Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.
Nutrition
300
Calories
6g
Total Fat
16g
Protein
48g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 300
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2 1/2g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 1050mg
- 44%
- Potassium
- 890mg
- 25%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 13g
- 54%
- Sugars
- 6g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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