Vegetarian Three Bean Chili Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 Serrano Pepper (stem removed, seeded if less heat, finely chopped)
• 1 Red Bell Pepper (roasted, skin removed, diced)
• 1 medium Zucchini (cut into half‑moon dice)
• 1 cup Corn Kernels (fresh kernels removed from cob or frozen, thawed)
• 15 ounce Black Beans (canned, drained and rinsed)
• 15 ounce Kidney Beans (canned, drained and rinsed)
• 15 ounce Pinto Beans (canned, drained and rinsed)
• 15 ounce Tomato Purée (canned, smooth)
• 1/2 cup Roasted Red Pepper Purée (blend roasted red bell pepper until smooth)
• 2 cups Vegetable Stock (low‑sodium)
• 1 teaspoon Cocoa Powder (unsweetened, adds umami)
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
• 1 teaspoon Garlic Powder
• 1 pinch Salt (plus more to taste)
• 1 pinch Black Pepper (freshly ground)
• 2 tablespoons Cilantro (chopped, stems included for extra flavor)

Instructions

1. Prepare Vegetables

   Dice the onion, mince the garlic, finely chop the serrano pepper, dice the roasted red bell pepper, cut the zucchini into half‑moon pieces, remove corn kernels from the cob (or measure frozen kernels), and chop the cilantro (stems included).

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the large stock pot over medium‑high heat. Add the diced onion, minced garlic, chopped serrano, and diced roasted red pepper. Cook, stirring occasionally, until the vegetables turn golden and most of the moisture evaporates, about 5–8 minutes.

   Time: PT8M

3. Add Zucchini and Corn

   Stir in the zucchini dice and corn kernels. Cook for another 5 minutes, allowing the vegetables to soften and develop a light color.

   Time: PT5M

4. Season the Base

   Add chili powder, ground cumin, ground coriander, cayenne pepper, garlic powder, cocoa powder, and a pinch of salt. Stir quickly for 1 minute to toast the spices.

   Time: PT1M

5. Incorporate Beans and Liquids

   Add the drained and rinsed black, kidney, and pinto beans, tomato purée, vegetable stock, and roasted red pepper purée. Stir to combine all ingredients evenly.

   Time: PT2M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld.

   Time: PT35M

7. Finish with Fresh Herbs

   Stir in the chopped cilantro and a pinch of freshly ground black pepper just before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

40g

Fat

5g

Fiber

10g