I rarely cook the same dish twice but this Three Bean Chili is one that I make a few times a year during the cold months. I like to use canned beans and tomatoes, making it an easy dish to cook with items that I already have in my pantry, but if you prefer to cook dry beans and use fresh tomatoes, the recipe will work just as well. It can cook up easily in a slow cooker, if you want, so that dinner is ready when you are. Just place all of the ingredients in your crockpot in the morning and cook for 6 to 8 hours on low.
The recipe makes a whole lotta chili, so invite some friends over and chow down! I’ve made it for potlucks, casual gatherings with friends, and movie nights. I even made it for a chili cook off at the office once, and several of my omnivore coworkers told me that they preferred it to the meaty versions others brought in.
Three Bean Chili
- 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 cup vegetable stock
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- chopped avocado and sliced scallions, for serving
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 rest of the vegetables and cook for about 10 minutes, until they soften.
Add the tomatoes, sauce, beans, stock, and spices. Bring to a boil and then reduce heat. Let simmer for half an hour or longer.
Serve hot, garnished with chopped avocado and scallions