Three-Bean Vegetarian Chili

Serves 4-6


  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 whole green pepper, diced
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can petite diced tomatoes, drained
  • 3 ounces tomato paste
  • 1 teaspoon brown sugar or coconut sugar
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 11/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth


Heat a large pot over medium heat and add olive oil and onion. Cook until onion is tender, 2-3 minutes. Next add the garlic and green pepper and cook for 5 minutes.

Add all three beans, tomatoes, tomato paste, sugar and all the spices, and stir until combined. Then add the broth, stir and let chili simmer for 30 minutes. Top with your favorite chili toppings.

Nutritional Analysis:
Calories: 290, Carbohydrates: 52g, Protein: 16g, Fat: 3.5g, Cholesterol: 0mg, Sodium: 1680mg, Fiber: 16g