Three-Bean Vegetarian Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños. Ingredients:
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 |
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 |
Directions:
1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
|
|