Three-Bean Chili


When it’s cold outside, nothing warms us up like a big bowl of chili! Chef Betty Morton has given us a vegetarian heart healthy chili recipe to help us start the New Year off right!


2  15.5 oz cans no-salt-added seasoned diced tomatoes, undrained

1  15.5-oz can low sodium pinto or red kidney beans, rinsed and drained

1  15.5-oz can low sodium black beans, rinsed & drained

1  15.5-oz can low sodium garbanzo beans, rinsed & drained

12 oz beer (light or nonalcoholic) OR 1-1/2 cups water

1 Tbs chili powder

2 tsp ground cumin

1/2 cup fat free Greek yogurt (optional)

Snipped fresh parsley or cilantro (optional)


In a large saucepan, stir together the tomatoes with liquid, beans, beer, chili powder and cumin.  Bring to a boil over high heat. Reduce the heat. Cover and simmer for 15 to 20 minutes, or until the desired consistency. Salt to taste.

Top each serving with 1 to 2 tablespoons yogurt. Sprinkle with parsley, if desired.

Makes 6 servings.

Adapted from an American Heart Association recipe.


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