Name: Slow-Cooked Two-Bean Chili
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 6 servings (2 quarts)
Cuisine: North America, Mexican
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

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Slow-Cooked Two-Bean Chili

5 | 4 Reviews Add your review

Yield:6 servings (2 quarts)

Prep:40 min

Cook:8 hours

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.