Six-Bean Chili Recipe
Six-Bean Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When it's cold and frosty outside this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado. Or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. —Liz Bellville, Jacksonville, North Carolina
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 large white onion, chopped
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen corn
  • 3 large garlic cloves, minced
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (4 ounces) chopped fire-roasted green chilies
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chipotle pepper
  • Chopped avocado, optional

Directions

In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado. Yield: 14 servings (about 3-1/2 quarts).
Originally published as Six-Bean Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p107

  • 1 large white onion, chopped
  • 2 large carrots, coarsely chopped
  • 1/2 cup frozen corn
  • 3 large garlic cloves, minced
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (4 ounces) chopped fire-roasted green chilies
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chipotle pepper
  • Chopped avocado, optional
  1. In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado. Yield: 14 servings (about 3-1/2 quarts).
Originally published as Six-Bean Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p107

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