Three Bean Chipotle Chili

three-bean-chipotle-chile Photo: Romulo Yanes


  • 3/4 cup dried kidney beans
  • 3/4 cup dried cannellini beans
  • 3/4 cup dried pinto beans
  • 2 medium red onions, diced
  • 2 medium sweet potatoes (about 1 lb. total), peeled and diced
  • 8 cloves garlic, chopped
  • 2 tablespoons finely chopped canned chipotle chiles in adobo
  • 1 28-oz. can fire-roasted diced tomatoes, with juice
  • 1 tablespoon molasses
  • 2 tablespoons cumin
  • 2 teaspoons dried oregano
  • Salt and pepper


1. In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.

2. Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.

3. Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.

4. Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

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  • Yield: Serves: 8 (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 279
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 15g
Carbohydrate per serving: 54g
Fiber per serving: 15g
Cholesterol per serving: 0.0mg
Iron per serving: 6mg
Sodium per serving: 595mg
Calcium per serving: 149mg