Red, White, and Black Vegetarian Chili

Red, White, and Black Vegetarian Chili


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Some people say you can’t have chili without ground beef, but I say you can’t have it without beans—lots and lots of beans! The three kinds of beans give a variety of texture (and color) to the chili, while the tomatoes and green chiles make it saucier. This chili has a milder flavor, but you can always amp up the heat with a little more chili powder. You can make it “alcoholic” or not; you will find that either way is delicious. If you choose beer, the type you use will give it a specific undertone, so experiment with using different ones or a combination of beers. And don’t be afraid of the chocolate syrup: it makes for the easiest and best tasting chili in your Champion Chili Recipe Contest!

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Time needed

12 min preparation + 3-8 hour cooking

Serving Size / Yield

4 servings


  • one 15-oz. can red kidney beans, rinsed and drained
  • one 15-oz. can Great Northern beans, rinsed and drained
  • one 15-oz. can black beans, rinsed and drained
  • one 15-oz. can diced tomatoes, undrained
  • one 4-oz. can diced green chile peppers, undrained
  • 1 C. beer or vegetable broth (if you are not a strict vegetarian, you can substitute the vegetable broth for chicken broth.)
  • 3 Tbs. chocolate syrup
  • 1 1/2 Tbs. chili powder
  • For topping: sour cream, chopped green onions, shredded cheddar cheese

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In a crockpot, combine beans, tomatoes, green chile peppers, beer or broth, chocolate syrup, and chili powder. Cover and cook on low heat setting for 6 to 8 hours or, if in a rush, on high-heat setting for 3 to 4 hours. (I find that cooking the chili on the lower setting for a longer time makes for a more flavorful dish.) If desired, garnish with toppings and serve with hot, buttered cornbread or with crackers.

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