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Hearty Spicy Bean Chili

Hearty Spicy Bean Chili
Hearty Spicy Bean Chili
This healthy recipe comes from NDSU Extension Service.


2 (15-oz.) cans black beans*

2 (15-oz.) cans kidney beans*

2 (15-oz.) cans butter beans*

1 (15-oz.) can diced tomatoes

1 (6-oz.) can tomato paste

1 (1.25-oz.) packet reduced-sodium chili seasoning

1 Tbsp. oil

2 cloves garlic, minced

1 medium yellow onion, minced

1 small jalapeño, seeds removed and diced (optional)

2 tsp. vegetable bouillon plus 2 c. water


* Drain and rinse beans. Set aside. Heat oil in large pan. Add diced yellow onion, jalapeno and garlic, then sauté until the onions turn clear. Boil 2 cups of water on the stove or in the microwave. Once boiling, add 2 teaspoons of the vegetable bouillon until completely dissolved. Combine all can ingredients into a large slow cooker followed by the onion, garlic and jalapeno mixture, and then the broth. Add the chili seasoning and mix well. Leave slow cooker on high for approximately 45 minutes or until chili reaches a desirable temperature

Makes 15 servings. Each serving has 200 calories, 2.5 g fat, 11 g protein, 36 g carbohydrates, 10 g fiber and 390 mg sodium.



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