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Three-Bean Vegetarian Chili

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Three-Bean Vegetarian Chili

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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
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

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