Three Bean Veggie Chili

three bean veggie chili
  • Yield: 6 servings


1tablespoon olive oil
2medium zucchini, chopped
1cup diced yellow onion
1 each green and red bell pepper, seeded and chopped
2-3cloves garlic, minced
1 1/2tablespoons chili powder
2teaspoons ground cumin
1/2teaspoon salt
1/2teaspoon ground black pepper
2cans (28-ounce) crushed tomatoes with Italian herbs
1can (16-ounce) vegetarian black beans, undrained
1can (15-ounce) black beans, rinsed and drained
1can (15-ounce) white beans, rinsed and drained
1/4cup chopped fresh cilantro
Optional Toppings
Light sour cream
Sliced black onions


  1. Heat the oil in a large stock pot or Dutch oven over medium heat.
  2. Add the zucchini, onion, bell peppers, garlic, and jalapeno pepper and cook 3 to 5 minutes, until the vegetables are soft. A
  3. dd the chili powder, cumin, salt, and pepper and stir to coat. Cook 1 minute, until the spices are fragrant.
  4. Add the tomatoes, baked beans, black beans, and white beans and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer 30 minutes.
  5. Ladle chili into bowls and top with the cilantro and desired toppings.

Robin’s Note: This chili is thick and rich thanks to the crushed tomatoes. For a thinner version, replace 1 can of tomatoes with 3 cups of vegetable broth.