Quick Three-Bean Chili Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cans - diced tomatoes with jalapenos
  • 1 cans - kidney beans, rinsed and drained
  • 1 cans - pinto beans, rinsed and drained
  • 1 cans - white beans, rinsed and drained
  • 2 whole - carrots, sliced
  • 1 whole - medium onion, chopped
  • 1 whole - red bell pepper, chopped
  • 1 cups - water
  • 2 tablespoons - vegetable oil
  • 2 tablespoons - chili powder
  • 1 tablespoons - unsweetened cocoa powder
  • 1 whole - bay leaf
  • 2 teaspoons - cumin
  • Directions:

    1. In a large pot, heat the oil over medium heat. Add the onion and red bell pepper and sauté until soft, about 4 minutes. Add the chili powder and cumin and cook 1 minute until flavors are released.

    2. Add all the beans, tomatoes with their juices, water, cocoa powder, bay leaf, and carrots. Combine gently, bring to a boil, reduce heat, and simmer 30 minutes. Stir occasionally.

    3. Remove the bay leaf. Serve in bowls, sprinkled with Jack cheese and green onions.

    Brief Description

    Here's a fast, vegetarian three-bean chili that will wow even the pickiest of meat eaters! It's a spicy, high protein dish that will do your tastebuds and your body good!
    For more healthy and delicious recipes check out One Medical's free e-book

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 40 min

    Posted By:


    Posted On:

    April 17, 2014

    Print Recipe

    Speak Your Mind