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Three Bean Chili


A spicy, thick and hearty chili that is loaded with plant-based protein. It has a subtle sweetness from the carrots, tomatoes and sweet potatoes. Top it with avocado, red onions, jalapeno, cilantro and a squeeze of fresh lime for the perfect healthy chili bowl.


  • 2 tablespoons extra virgin olive oil
  • 2 medium white onions, chopped
  • 4 large cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large sweet potato, skin removed and chopped into tiny cubes (~1/4 inch thick)
  • 2 large carrots, peeled and chopped into tiny cubes (~1/4 inch thick)
  • 2, 15 ounce cans stewed tomatoes
  • 1, 8-ounce can tomato sauce
  • 1 14.5 ounce can garbanzo beans, rinsed and drained
  • 1, 14.5 ounce can pinto beans or kidney beans, rinsed and drained
  • 1, 14.5 ounce can black beans, rinsed and drained
  • 3 tablespoons chili powder (2 tablespoons for a less spicy chili)
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper (if you want a spicy chili)
  • 3 cups low-sodium vegetable broth
  • 2 tablespoon Worcestershire sauce (optional)
  • Garnish ideas: fresh cilantro, lime, avocado, diced red onion, jalapeno slices, vegan sour cream, vegan shredded cheddar cheese


  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic, salt and pepper and saute for 5 minutes, stirring frequently.
  2. Add in remaining ingredients (sweet potato, carrots, stewed tomatoes, tomato sauce, beans, chili powder, cumin, cayenne pepper, broth and Worcestershire sauce); stir for about 20 seconds. Bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until chili thickens and flavors come together.
  3. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like (such as avocado, diced red onion, jalapeno, cilantro or lime slices).
  4. Store leftovers in an airtight container in your refrigerator for up to five days.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Entree