Lisa's Delicious 3-Bean Chili Recipe


Nutrition

Cal/Serving: 176
Daily Value: 9%
Servings: 17

High-Fiber, Low-Fat
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g2%
Saturated0g1%
Carbs33g11%
Fiber10g38%
Sugars4g0%
Protein11g22%
Sodium301mg13%
Calcium105mg10%
Magnesium91mg23%
Potassium880mg25%
Iron5mg26%
Zinc2mg11%
Phosphorus172mg25%
Vitamin A1864IU37%
Vitamin C21mg35%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg8%
Niacin (B3)1mg7%
Vitamin B60mg13%
Folic Acid (B9)164µg41%
Vitamin E1mg7%
Vitamin K7µg8%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Lisa Books-Williams

Chili doesnt always have to be about big chunks of beef. Using three different kinds of beans for that hearty effect, this recipe is not only vegetarian but also vegan-friendly. 

Click here to see The Ultimate 1-Pot Meal Roundup.

4.125
Ratings16

INGREDIENTS

  • One 28-ounce can diced no-salt tomatoes
  • One 15-ounce can tomato sauce
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can dark red kidney beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1/2 small red onion, chopped
  • 1/2 small yellow onion, chopped
  • 1 cup chopped bell pepper, color of your choice
  • 1 carrot, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon crushed red pepper flakes
  • 6 ounces vegetable crumbles
  • 1 cup white corn, frozen or fresh

DIRECTIONS

Place all of the ingredients, except the corn, in a saucepan and cook over medium heat until the chili begins to boil. Cover, reduce heat to low, and simmer for 20 minutes, stirring occasionally.

Add the corn, cover, and simmer for an additional 10 minutes. Serve over brown rice or with a Cheddar-style soy cheese. 

Recipe Details

Servings: 17

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