Vegetarian Three Bean Chili

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  • Total Time: 0 hrs 50 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 8 servings

This vegetarian chili recipe offers so much wholesome flavor and heartiness even meat-eaters won't miss the meat! With three kinds of beans -- white kidney, red kidney and black -- each warming spoonful hits the spot every time. This chili may also be served with a variety of toppings, including shredded cheese, chopped green onion, black olives, chopped tomato and rice.


  • 2 tablespoons vegetable oil

    2 cups chopped onion

    1 can (16 ounces) white kidney beans

    1 can (16 ounces) red kidney beans

    1 can (16 ounces) black beans

    1 teaspoon Frontier Co-op Garlic Flakes

    1 can (16 ounces) chopped tomatoes, with liquid

    1 can (4 ounces) chopped green chiles

    1 can (8 ounces) tomato sauce

    4 teaspoons Frontier Co-op Chili Powder

    1 teaspoon honey, or to taste

    1 teaspoon Frontier Co-op Basil

    1 teaspoon Frontier Co-op Green Jalapeno Flakes

    1/4 teaspoon Frontier Co-op Allspice Powder


    1. In large, non-stick skillet, heat oil over medium-low heat. Add onion and cook for 5 to 10 minutes, until tender.
    2. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
    3. Serve with your favorite toppings. Suggestions: shredded cheese, chopped green onion, black olives, chopped tomato. Serve over rice.


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