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3-Bean Veggie Chili

This veggie chili really does cook itself. We are not sure an easier crockpot recipe exists. It is a great way to introduce a hearty, satisfying, meatless meal to even the biggest carnivore. One of our favorite meals (pictured here) is a baked sweet potato, topped with sautéed greens, a generous ladle of this chili, and some avocado slices.



  • 1 3/4 cups organic vegetable broth

  • 1 cup chopped onion

  • 2-3 seeded and chopped jalapeño peppers (OR substitute a 4oz can of diced green chilis for a very mild version)

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 2 (15-ounce) cans black beans, rinsed and drained

  • 1 (15-ounce) can small white beans, rinsed and drained

  • 1 (15 ounce) can kidney beans, rinsed and drained

  • 2 (14.5 ounce) cans organic diced tomatoes, undrained

  • garnishes: sliced avocado, sour cream, shredded cheese, or chopped fresh cilantro


  1. Combine all of the ingredients (except the garnishes) in a crockpot or slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

  2. Ladle into bowls and top with your choice of garnish.


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