All Videos

Three-Bean Vegetarian Chili

Pinterest LinkedIn Tumblr


Three-Bean Vegetarian Chili

No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
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!


  • pot sauté


  • 5 cups of water
  • 1 cups pinto beans
  • 1 cups of kidney beans
  • 1 cups 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 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili pepper
  • 1 tablespoon rosemary
  • 28 ounce can of diced tomatoes
  • 12 ounce can of tomato sauce
  • Soy yogurt (optional)
  • Sesame seeds
  • Cilantro


  • Start with the the beans
  • In a large pot combine 5 cups of water with your beans, simmer until tender
  • While the beans are cooking, sauté your vegetables
  • In another large pot sauté olive oil, garlic, onions, carrots, and bell pepper
  • Add spices, cook for three minutes
  • Add tomato sauce and kombu
  • Add diced tomatoes, simmer until beans are soft
  • Once the beans are ready, add the vegetable mixture to the beans
  • Cook over low-medium heat to infuse the flavors….at least 10 minutes
  • Serve over rice or with salad
  • 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 using my Amazon link and your purchase will help support this website, click here for the One-Touch Can Opener.
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

Write A Comment