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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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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 cup: 246 calories, 4g fat (1g saturated fat), 0 cholesterol, 837mg sodium, 43g carbohydrate (13g sugars, 13g fiber), 11g 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


Reviews for Slow-Cooked Two-Bean Chili

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Vickie User ID: 1452272 257401
Reviewed Nov. 28, 2016

"I have made this chili with and without BBQ sauce. The BBQ sauce completely dominates the flavors to the point that nothing else can be tasted. I love this chili without BBQ sauce or smoke."

MY REVIEW
tess 59 User ID: 6914173 254196
Reviewed Sep. 16, 2016

"Delicious! A lot of chopping but well worth it."

MY REVIEW
coloradosong User ID: 5482465 115227
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
sparkyb_24 User ID: 4774683 163437
Reviewed Feb. 25, 2010

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

MY REVIEW
mjlouk User ID: 1712085 175014
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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