When temps drop outside, all we want is a hearty meal we can warm up with. The trouble with most comfort foods? They’re heavy. And as much as we wish spinach artichoke dip (but there’s spinach in it!) and French onion soup were full of healthy goodness, they’re not.

Luckily there are good-for-you dishes that satisfy without loading you up with excess calories. This three-bean vegetarian chili is one of them. Even better, it’s meant to be made in a slow-cooker, so you can simply throw ingredients in a pot and forget about it for the next eight hours, then enjoy.

Other reasons we love this dish: It’s filled with nutrient-dense pulses, like black, pinto, and red kidney beans, which are gluten-free, vegan, and totally affordable. What’s more, pulses pair perfectly with a rich vegetable broth base and flavorful ingredients like cilantro, cumin, jalapeño, and garlic. Add a pinch of chili powder and your bowl is sure to warm you up fast. And because chili pepper has been shown to have metabolism-boosting (AKA fat-burning) abilities, this tasty dinner is as diet-friendly as it gets.

RELATED: Pumpkin Chili Will Be Your New Favorite Fall Recipe 

If you’re in the mood to dress it up a bit, top your bowl with a dollop of low-fat sour cream and a hit of shredded cheese; each serving will still pack less than 200 calories.

In this video, you’ll see how easily you can make the delicious veggie dish using your slow-cooker. All it takes is two simple steps and you’ll have the healthy three-bean chili on your table by dinner time. Expert tip: Make extra. The flavors will get even better in the coming days. So, leftovers anyone?

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