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Slow-Cooked Two-Bean Chili

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had no meat! It's so chock-full of ingredients and flavor that it's hard to believe this is a low-fat recipe. Enjoy! —Ronald Johnson, Elmhurst, Illinois
  • Total Time
    Prep: 40 min. Cook: 8 hours
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large carrot, chopped
  • 1/2 cup water
  • 1/2 cup barbecue sauce
  • 1/4 cup chili powder
  • 1 teaspoon Liquid Smoke, optional
  • OPTIONAL TOPPINGS:
  • Reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

Directions

  • In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer.
  • Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired.
  • Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.
Nutrition Facts
1-1/3 cups: 246 calories, 4g fat (1g saturated fat), 0 cholesterol, 837mg sodium, 43g carbohydrate (13g sugars, 13g fiber), 11g protein.

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