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Prep. time: 10 minutes   Cook time:  30 minutes stovetop or 4 hours crockpot  Yield: 10 cups



  • 1  15 oz. can pinto beans*                                   
  • 1  15 oz. can black beans*                             
  • 1  15 oz. kidney beans*                               
  • 2  15 oz. cans tomato sauce*                                     
  • 1  15 oz can diced tomatoes*                              
  • 1 onion, diced
  • 1 TBSP minced garlic
  • 1 TBSP or more southwest chipotle seasoning, salt-free                

Servings:  5   2-cup servings.

*Low-sodium or no-added-salt, if desired  

*Rinse and drain beans. Place all ingredients in 4-quart pot or crockpot.

Stovetop Cooking:

Bring to boil on medium-high heat; reduce heat to low; simmer 30 minutes.

Crockpot Cooking: 4 hours on low setting.

Optional toppings:                                              

  • Shredded cheese, reduced fat                                 
  • Sour cream, low fat                                                
  • Chopped green onions                                           
  •  Chopped cilantro

Recommended Side Dishes:

  • Cornbread or blue tortilla chips  
  • Fresh vegetables or salads
  • Mixed fruit        

About the author

Leslee Blanch

Leslee Blanch is a registered dietitian and group fitness instructor with a passion to promote wellness for individuals and for the community. As a Family and Consumer Sciences associate educator with University of Idaho Extension in Bonneville County, she offers a variety of wellness topics, including nutrition, fitness, and mental/emotional well-being.

Registered Dietitian
Certified Group Fitness Instructor

Family and Consumer Sciences Associate Extension Educator

[email protected]