This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.

Three-Bean Vegetarian Chili

vegetable broth

onion

jalapeño pepper (2 peppers)

chili powder

cumin

Worcestershire sauce

salt

garlic cloves,

(14.5-ounce) cans diced tomatoes, undrained

kidney

sour cream

Monterey Jack cheese with jalapeño peppers (about 1/2 cup)

cilantro

Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.


Ladle soup into bowls; top with sour cream, cheese, and cilantro.


Made this dish for dinner as instructed, but with a couple of changes suggested by previous reviewers.  First, I used two jalapenos, 1 seeded and de-vained the other intact. I also increased the chili powder to 1 TBS as that is usually what I put in my chili. The end result. This is a very flavorful chili and increasing the chili powder and using the jalapenos like I did makes for a very spicy chili.  The next time I think I use the recommended amount of chili powder and do the same with the jalapenos and see what the difference is.  You may want to make it exactly as instructed and then make a decision on what you want to increase or decrease. All in all this is a very good chili that i will make again. Also love that it's a great option for "no-meat" dinners that can be whipped up in no time. 

Made this dish for dinner. It def needs more chili powder and cumin. I seeded and deveined the jalapenos. Next time I will only seed and devein one of the two and maybe add a green bell pepper. Will def make again. Thanks for sharing.

I made this last night, but had to make a few tweaks here and there so it would fit in my 4 quart crock pot. I omitted the Worcestershire sauce totally since it's not vegetarian and added more chili powder. I also like things a bit spicier so I added cayenne pepper as well. It was a very soupy chili recipe, but definitely one worth trying! It's delicious with some crackers.

Thanks- good to know. We are not strict vegetarians, more to the "vegetariah-ish." But if serving this to strict vegetarians, I will be sure to leave it out.

FYI it's not actually vegetarian, as Worcestershire sauce contains fish

Flavor is really nice, but more souplike rather than chili since none of the liquid evaporates in the slow cooker. I'll be using leftovers as burrito and taco filling.

This is very flavorful! Very easy and will make again. I used parmesan cheese at the end instead of sour cream and jack cheese because I already had this in my refrigerator. I will definitely make again. Thanks for posting such a tasty recipe. I also used water instead of stock because I didn't own stock.

I haven't made this yet, but I've made similar recipes, and some zucchini, carrots and corn added would up the health value while continuing the authentic Mexican theme.  Though I would leave out the Worchestershire, not Mexican or vegetarian!

Delicious.  The sour cream, cilantro and jalapeno jack cheese is a must.  Added a small spritz of fresh lime juice to my bowl and toasted some corn tortillas on the stove top.  I used one jalapeno and added half tsp of paprika.  Next time I will drain the liquid from one can of the diced tomatoes.  Cooked it for 8 hours in the slow cooker, wasn't too mushy but if I don't want to wait I think 6 hours would suffice.

Wow! Doesn't seem like anything particularly amazing but it turned out SO flavorful and delicious. I only did 1 jalepeno, but left the seeds in so it was quite spicy -- YUM! I Did one can of pinto beans instead of the 2nd can of black beans called for. Otherwise followed exactly and used the slow cooker. Will definitely hold on tho this recipe!

Good base.  Super easy &amp; super cheap.  :)

I made this tonight and followed the recipe exactly as written.  I stirred in a squeeze of lime at the end and served it with fresh cilantro,  fresh jalapeños (with seeds), and shredded pepper jack cheese. Delicious! I will definitely be making it again soon.

I've made this basic recipe several times now and really like it. It isn't as thick as many chills, so I use less broth and make a slurry of masa and broth at the end. I prefer the fire-roasted tomatoes, and last time I added a teaspoon of smoked paprika and the whole pot went to another level of amazing. I've also included fire-roasted corn and chopped red and green peppers for more veggies. My point is not to be one of those readers who modifies everything into basically a new recipe, though. It's just such a good basic recipe that it allows for small modifications to your taste, without changing how well everything works together. (Just be sure to take out an ingredient to about match the volume of your add-ins, or adjust the spices accordingly. I chopped a whole pepper and added 1/2 cup of corn, then left out one can of beans.) Also - there are vegetarian Worcestershire sauces available.

I haven't tried this recipe (although it looks good) but Worcestershire sauce isn't vegetarian!!

Easy, but needed something to make it hearty. Kinda like a big bowl of black bean dip.

This recipe is a good base for building off of. I made as directed and added additional ground pepper, salt, cumin and Sriracha hot chili sauce to taste.

Delicious soup/chili!!!  Followed the ingredients with the exception of using cannellini beans instead of the red kidney beans....mainly for color.  I also only cooked in the slow cooker for 5 hours instead of the recommended 8 hours.  If left in slow cooker for 8 hours, it would be too mushy.  So easy and so good!

three-bean vegetarian chili

Servings: 4.5

Author : MyRecipes

Ingredients

Instructions

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