Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili

This recipe is simple to make and delicious to eat. I love this on a cold day but it’s even tasty on warm days too. We use a secret ingredient to season it…watch the video to see and enjoy!

Video produced


  • 5 cups of water
  • 1 cup pinto beans
  • 1 cup of kidney beans
  • 1 cup of black beans
  • 1 sheet of Kombu, wet and lightly pat dry (don’t rub)
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1 large onion
  • 4 large sliced carrots
  • 1 large green bell pepper, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili pepper
  • 1 teaspoon rosemary
  • 28-ounce can of diced tomatoes
  • 12-ounce can of tomato sauce
  • Soy yogurt (optional)
  • Sesame seeds
  • Cilantro


  1. Start with the the beans
  2. In a large pot combine 5 cups of water with your beans, simmer until tender
  3. While the beans are cooking, sauté your vegetables
  4. In another large pot sauté olive oil, garlic, onions, carrots, and bell pepper
  5. Add spices, cook for three minutes
  6. Add tomato sauce and kombu
  7. Add diced tomatoes, simmer until beans are soft
  8. Once the beans are ready, add the vegetable mixture to the beans
  9. Cook over low-medium heat to infuse the flavors….at least 10 minutes
  10. Serve over rice or with salad
  11. Top with plain soy yogurt, sesame seeds and garnish with cilantro

Many of you have emailed me and asked where to get the can opener I used in this video (the one that shakes its butt…LOL!) You can find it in our store, click here. When you purchase a product from our store, you’re helping support the ongoing development of plant-based information and recipes on this site. Thank you for your consideration. Happy shopping, visit our store.


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