Three bean vegetarian chili from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • mharriman on May 20, 2020

    With the Worcester sauce, this recipe isn’t totally vegetarian. That wasn’t an issue for us (not vegans) but it might be for a strict vegan. ThIs chili lives up to its description as a mild one. Because it’s mostly beans, it has a different taste and texture feel than traditional chilis with meat. It grew on me the longer I ate it. The noticeable but small amounts of chili, cumin, and jalapeño made it enjoyable for us since we don’t like a lot of hot Spices in our cooking. For me, the sour cream topping is a must to make this chili delicious. This is one of those recipes you can fiddle with to make it as hot or mild as you prefer. Very easy to prepare- it’s mostly opening cans, draining the juices out, and putting in the crockpot. Worth repeating.

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