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Three-Bean Vegetarian Chili

  • Servings: 4
  • Course: Soups & Salads

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 1 15-ounce can no-salt-added red kidney beans, rinsed and drained
  • 1 15-ounce can small white beans, rinsed and drained
  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • 1 14-1/2-ounce can diced tomatoes and green chile peppers, undrained
  • 1 cup beer or chicken broth
  • 3 tablespoons chocolate-flavored syrup
  • 1 tablespoon chili powder
  • 2 teaspoons Cajun seasoning
  • Dairy sour cream (optional)
  • Shredded cheddar cheese (optional)

Directions

Step 1

In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black beans, undrained tomatoes and green chile peppers, beer or broth, chocolate syrup, chili powder, and Cajun seasoning.

Step 2

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, garnish individual servings with sour cream and cheese.

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