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Vegetarian 15-Bean Chili


1 tablespoon Land O Lakes® Butter

4 medium (2 cups) carrots, chopped

1 medium (1 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

5 cups water

1 (8-ounce) package dried 15-bean blend (discard spice packet), soaked in water overnight, drained

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

1 (28-ounce) can crushed tomatoes with roasted garlic

2 tablespoons tomato paste

1 to 2 tablespoon canned diced jalapeño chile pepper

1 tablespoon lemon juice

3 ounces (3/4 cup) Cheddar cheese Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

How to make

  1. STEP 1

    Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat 4-5 minutes or until onion is softened.

  2. STEP 2

    Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. Cover; cook on Low heat setting 7-9 hours or until beans are tender.

  3. STEP 3

    Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 60 minutes.

  4. STEP 4

    Top each serving with cheese.

Tip #1

Can use any bean soup mix blend such as 10-, 13- or 15-bean.

Tip #2

Chop carrots, onion and garlic the night before at the same time you are soaking the beans. Place in resealable plastic food bags; store in refrigerator overnight.

Tip #3

Freeze leftover chili in individual servings. Spoon 1 1/3 cups chili into resealable plastic freezer containers or bags. Freeze up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.

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