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Sunday, January 26, 2014

Three-Bean Vegetarian Chili


  • 1 3/4 cups water (could use vegetable broth)
  • 1 chopped onion 
  • 1/8 cup chopped seeded jalapeño pepper (1 pepper)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • garlic cloves, minced
  • (15-ounce) cans no-salt-added black beans, rinsed and drained
  • (14.5-ounce) cans diced tomatoes, undrained 
  • (15-ounce) can no-salt-added canellini beans, rinsed and drained
  • (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 package frozen Morningstar Veggie Crumbles
  • 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)


  1. 1. Combine first 11 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Ladle soup into bowls; top with cheese! :) 
SOOOO Good! 

This recipe was adapted by one from Cooking Light, which can be found here:Three-Bean Vegetarian Chili

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