It’s a chili time of year! I’ve made this recipe many times for many people, and most of them have asked me for the recipe afterward. I’ve adapted it from a old recipe card I got from Peta about 15 years ago, and this is the first time I’ve ever written my version of it down. This makes a HUGE amount of food, so you can have it for lunch every day, make it for a potluck, freeze some for later, or invite a bunch of people over to help you eat it. This would be a perfect dish to serve if you’re having friends over to watch the big Puppy Bowl this weekend! You can use fresh beans and sauce, but I use cans for convince. 



  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 or 2 small chili peppers, chopped
  • 1 zucchini, diced
  • 1 yellow summer squash, diced
  • 1 14 ounce can kidney beans
  • 1 14 ounce can pinto beans
  • 1 14 ounce can black beans
  • 1 28 ounce can chopped tomatoes
  • 1 28 ounce can plain tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 red pepper flakes
  • 1/2 teaspoon black pepper



  1. In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the the rest of the vegetables and cook for about 10 minutes, until they soften.
  2. Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour. You can leave simmering longer, if you like.
  3. Serve hot and garish with green onions, Daiya cheese or chopped avocado. This chili goes really well with my double corn bread recipe.
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