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

Slow-Cooked Two-Bean Chili Recipe

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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
TOTAL TIME: Prep: 40 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 8 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired.
  3. 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.
Originally published as Two-Bean Chili in Healthy Cooking October/November 2008, p50

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.

Reviews for Slow-Cooked Two-Bean Chili

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Jan. 7, 2013

"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!"

MY REVIEW
Reviewed Feb. 25, 2010

"the best chili I've ever had!!"

MY REVIEW
Reviewed Dec. 6, 2009

"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!"

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