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Three Bean Chili

Summer is the perfect time to create quick, healthy, one-pot dishes that can satisfy everyone’s appetite. Chili can be a quick, simple, delicious and nutritious meal to prepare for just a few or a larger gathering of family and friends, and it’s not just for the colder seasons.

We have recently enjoyed a plant-based chili (without meat) that was delicious and satisfying. The basic ingredients were black, white, and kidney beans, diced tomatoes, two chopped beet leaves, one beet (from the garden :), one jalapeno pepper, red and yellow peppers, one small onion, 3 garlic cloves, cilantro, sea salt and pepper, 1 Tbsp of ground cumin, ¼ tsp cayenne pepper, 1 Tbsp coconut oil, and an avocado to garnish.

You can use soaked beans, but this time I used organic (BPA-free) canned beans and tomatoes to speed things along.

In a large pot, use the coconut oil to cook the onion, garlic, and spices together first. Add the remaining ingredients (minus the avocado) and cook for about 15-20 minutes longer, and that’s dinner in 30 minutes!

Here is another recipe to try if you would like to add more protein (beef) to the chili:



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