We like cheese with our chili (and I like a good dollop of sour cream on top as well....one of the things the husband and I agree to disagree on), so we needed a vegetarian option. I googled to find one that sounded tasty, and I found this one from CDKitchen.com. This one's so basic but sounds so delicious. It says it makes 4 servings, which sounds about right since the two of us usually have 2 bowlfuls each! We like to have this with blue corn tortilla chips.
Meatless Three Bean Chili (adapted from CDK Kitchen)
Ingredients
1 can (15 ounce size) no-salt-added red kidney beans, rinsed, drained
1 can (15 ounce size) small white beans, rinsed, drained
1 can (15 ounce size) very low sodium black beans, rinsed, drained
1 can (10oz) canned diced tomatoes and green chilies
1 bottle of beer
3 tbsp chocolate syrup
1 tbsp chili powder (if you want to add heat, do 2 tsp chili powder and 1 tsp chipotle or hot Mexican chili powder)
2 tsp Cajun seasoning
dairy sour cream (optional)
shredded Cheddar or Mexican blend cheese (optional)
1 can (15 ounce size) very low sodium black beans, rinsed, drained
1 can (10oz) canned diced tomatoes and green chilies
1 bottle of beer
3 tbsp chocolate syrup
1 tbsp chili powder (if you want to add heat, do 2 tsp chili powder and 1 tsp chipotle or hot Mexican chili powder)
2 tsp Cajun seasoning
dairy sour cream (optional)
shredded Cheddar or Mexican blend cheese (optional)
Directions
- In a slow cooker combine beans, undrained tomatoes, beer, chocolate syrup, chili powder, and Cajun seasoning.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Ladle into soup bowls and garnish with sour cream and cheese, if desired.
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