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Recipes » Soups » Spicy Three Bean Veggie Chili
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Spicy Three Bean Veggie Chili Recipe

1 large onion, diced

3 stalks celery, chopped

2 carrots, diced

1 red bell pepper, chopped

1 jalapeño pepper, diced

1 tsp garlic, minced

1 can black beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 can navy beans, drained and rinsed

2 14 oz. cans diced tomatoes

1 6 oz. can tomato paste

2-3 cups vegetable broth

¼ cup raisins, roughly chopped

2 tsp coriander

2 tsp cumin

1½ Tbsp chili powder

2 bay leaves

2 Tbsp molasses

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce (vegan)

2 tsp kosher salt (or to taste)

½ tsp black pepper, or to taste

SLOW COOKER INSTRUCTIONS

1 Add onion, celery, carrots, bell pepper, jalapeño, and garlic to a large slow cooker. Add beans, diced tomatoes and tomato paste, 2 cups of broth, and raisins. Mix well, and add seasonings.

2 Cover and cook on high setting for 5 or 6 hours, or low for 8 to 10 hours

3 Remove bay leaves, and add salt and pepper to taste.

4 Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

STOVETOP INSTRUCTIONS

1 Add onion, celery, carrots, bell pepper, and jalapeño to large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender. Add the garlic, and sauté for 1 minute more.

2 Add beans, diced tomatoes and tomato paste, 3 cups of broth, and raisins. Mix well, and add seasonings . Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.

3 Remove bay leaves, and add salt and pepper to taste.

4 Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm whole grain tortillas.

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