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Slow-Cooked Two-Bean Chili

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 (2 quarts)

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

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.
Nutrition Facts
1-1/3 cups: 246 calories, 4g fat (1g saturated fat), 0 cholesterol, 837mg sodium, 43g carbohydrate (13g sugars, 13g fiber), 11g protein.

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Reviews

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Average Rating:
  • tess 59
    Sep 20, 2019

    I absolutely loved this chili! I make it every couple of months.

  • Vickie
    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.

  • Craftygirl
    Jun 17, 2013

    No comment left

  • coloradosong
    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!

  • JOHNSB77
    Sep 7, 2010

    No comment left

  • sparkyb_24
    Feb 25, 2010

    the best chili I've ever had!!

  • mjlouk
    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!

  • donnamllr
    Oct 3, 2008

    No comment left