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Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili Recipe photo by Taste of Home

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"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

This recipe is:

Healthy

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Slow-Cooked Two-Bean Chili Recipe

Prep: 40 min. Cook: 8 hours

Yield: 6 Servings

40 480 520

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 KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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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. Yield: 6 servings (2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-1/3 cups (calculated without optional toppings) equals 185 calories, 3 g fat (trace saturated fat), 0 cholesterol, 702 mg sodium, 32 g carbohydrate, 10 g fiber, 9 g protein.

Originally published as Two-Bean Chili in Healthy Cooking October/November 2008, p50

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Reviews for Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

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Reviewed on Jan. 07, 2013 by coloradosong

We don't care for mushrooms so I added zucchini instead. Didn't have jalepeno pepper so put cayenne pepper in it, and added a bit too much. So I added a bit of honey as has been suggested, and the liquid smoke, which really made it wonderful! My grandson, who is a picky vegetarian, gobbled up 2 bowls of it! My daughter asked for the recipe and her hubby raved about it, too. It was a big hit!

Reviewed on Feb. 25, 2010 by sparkyb_24

the best chili I've ever had!!

Reviewed on Dec. 06, 2009 by mjlouk

This was so good! I even left out the bell peppers b/c DH doesn't like them. I also subbed salsa for half of the canned tomatoes. Awesome!