Meatless Monday – Three Bean Chili

by Dianne Wenz

3 Bean Chili.jpg

I’m not really into sports, but I’m told that there’s a big game this weekend. I’ve also been told that chili is often the food of choice at game day viewing parties. A few years ago my coworkers had a chili cook-off in the office at lunchtime, and my veggie Three Bean Chili was a big hit. A few people whispered in confidence that they preferred it over the meat-filled chili dishes other coworkers brought in. This recipe makes a lot of chili, so it’s perfect for gatherings with coworkers or friends.



  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 or 2 small chili peppers, chopped
  • 1 zucchini, diced
  • 1 yellow summer squash, diced
  • 1-14 ounce can kidney beans
  • 1-14 ounce can pinto beans
  • 1-14 ounce can black beans
  • 1-28 ounce can chopped tomatoes
  • 1-28 ounce can plain tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 red pepper flakes
  • 1/2 teaspoon black pepper
  • Sliced green onions, optional
  • Chopped avocado, optional



  1. In a large pot over medium heat, cook the onions and garlic in the oil for about 5 minutes, until they become soft and translucent. Add the rest of the vegetables and cook for about 10 minutes, until they soften.
  2. Add the tomatoes, sauce, beans and spices. Bring to a boil and then reduce heat. Let simmer for about half an hour, but it can simmer longer if you like.
  3. Serve hot and garish with green onions, or chopped avocado. 

Serves 6 - 8