Paula’s Vegetarian Chili


  • 16-oz. bag pinto beans
  • 1/2 med. onion, chopped
  • 2 – 3 garlic cloves, chopped
  • 6 – 8 c. water
  • 14.5 oz. can diced tomatoes
  • 1 Tbsp. chili powder
  • 1 package chili seasoning
  • sea salt to taste


  1. Combine beans, water, tomatoes, seasonings, onion and garlic in crockpot.
  2. Cook on high for about 2.5 hours, or on low for about 6 hours.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Mexican Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.