February Crock Pot Cooking – Vegetarian Three Bean Chilli

A recent focus of my Health Coaching studies has been Vegetarian and Vegan Diets.   The benefits of a plant based diet are pretty amazing, here are three that caught my attention:

  1. Cancer risk is decreased by about 40%
  2. Blood pressure will decrease and heart disease can be reversed
  3. If you are over-weight, changing to a plant based diet can help you loose 10% of body weight

For more information, this is a great website about plant based diets with many helpful resources.  Full disclosure – I’m not a vegetarian, and I’m likely not going to become one. However, based on my recent leanings, I WILL incorporate more Vegetarian and Vegan recipes into my regular menu planning and see where that takes me!  So tonight’s dinner is a Vegetarian Three Bean Chilli – chock full of fiber from all those legumes, so it is a very hearty and satisfying meal and makes enough for diner and leftovers to have for lunch.

Vegetarian Three Bean Chilli

Three Bean Chilli

Ingredients / Nutrition Information:

Three Bean Chilli Recipe


  • Chop Onion and Red Pepper and place in crock pot
  • Season based on your flavor preferences – I used black pepper, cumin and chilli powder
  • Open and drain three cans of beans and pour into crock pot – stir all ingredients
  • Open can of tomatoes and pour in crock pot – stir all ingredients again
  • Cook on Low for 4 hours
  • Serve with your favorite chilli toppings – cilantro, shredded cheese, green onion are a few of my favorites

Question for you: Do you have a favorite crock pot or vegetarian recipe? Post a comment to let me know and you can be a guest blogger!




2 thoughts on “February Crock Pot Cooking – Vegetarian Three Bean Chilli

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