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THREE BEAN VEGETABLE CHILI

A photo of THREE BEAN VEGETABLE CHILI

Makes 6 servings

(1 serving ≈ 1 ¾ cups)

INGREDIENTS

  • 1 tablespoon olive oil

  • ½ large onion, diced

  • 2 carrots, diced

  • 1 red bell pepper, chopped

  • 1 clove garlic, finely chopped

  • 1 jalapeno pepper, seeded and minced

  • 1 ½ tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 ½ teaspoons dried oregano

  • 1 can (28 ounces) no-salt added diced tomatoes

  • 1 cup water

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1 can (15 ounces) red kidney beans, rinsed and drained

  • 1 can (15 ounces) Great Northern beans, rinsed and drained

  • ½ teaspoon sea salt

  • Garnish:

  • Fresh cilantro

  • Chopped scallions

DIRECTIONS

  1. Heat oil in large saucepan or stockpot. Add onions, carrots, bell peppers, garlic, and jalapeno and cook until onion is translucent (about 5 minutes).

  2. Add dry spices (chili powder, cumin, and oregano), and cook for a 1 minute, stirring frequently.

  3. Add canned tomatoes including juices, water, beans, and salt. Bring to boil, reduce heat, and then simmer uncovered for 30 minutes.

  4. Serve garnished with chopped cilantro and scallions.

TIPS

  1. Try to find low-sodium canned beans. Otherwise, be sure to rinse beans well after draining to reduce sodium.

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