Three-Bean Chili

With my pantry stocked with quinoa, I wanted to make a suitable chili to complement it.  I have plenty of chili recipes, but I’m trying to make new things.  I have a plethora of vegetarian cookbooks and yet I make the same tried and true recipes again and again.

I am the first to admit that I am a creature of habit.  Some people like to try to new restaurants and experiment with new foods.  That’s really not me.  My opinion is, “if I’m paying money for a meal, I want to know that I will like it.  I will just order what I’ve had in the past and have liked.”  I know… “boring” would be some people’s description.  But, I’m kind of okay with that.  I ate oatmeal at least 5 days a week for a period of nearly 3 years.

That said, I fully recognize that there are a lot of good recipes out there for the trying and after feeling energized by my recent field trip, I sifted through my options.  I ended up with Three Bean Chili from the Vegetarian Times Complete Cookbook and adapted a little here and there.


1 orange bell pepper, chopped

1 red bell pepper chopped

1 yellow bell pepper chopped

1 large onion

Olive oil

1/4 tsp of cayenne

1 Tbsp of coriander

1 Tbsp of cumin

1 tsp of oregano

2 TBsp of chili powder

1 16 oz can of diced tomatoes

1 1/2 cups of green beans

2 cans of kidney beans, rinsed and drained

2 cans of black beans, rinsed and drained

2 cans of white beans, rinsed and drained.

cilantro and yogurt to garnish

The original recipe called for the spice seeds but I had the ground version and went along my merry way with the recipe.  It didn’t make much difference, I believe, that I didn’t “fry” the seeds.  I let the spices heat up in the olive oil before added the onions and peppers and letting that cook for 5 or 6 minutes.  Next, I dumped everything else in the pot (a beautiful image for a cooking, blog, I know) and brought to boil and then to a simmer for 30 minutes.  About 10 minutes before it was done, I added the green beans.  I was hoping to retain the fresh, green vividness and not overcook them, but that’s a little tricky because it is a chili.  In the future, I think I could do without the green beans. There’s enough going on otherwise.

And how could I forget the quinoa?  I also mixed up some cornbread.  I’ve rediscovered how delicious it can be with butter AND honey.  Ah, the decadence of it all.

The full meal deal!


4 thoughts on “Three-Bean Chili

  1. I’m still not sure how I feel about quinoa. It’s fantastic in some recipes but pretty terrible in others. But I do know it’s a good thing to eat when going vegan, as it is the “miracle grain of the incas.” I saw that on packaging once and it just stuck!

    You did make me laugh. “I ate oatmeal every day for three years.” Maybe you can mix it up with Bob’s 10 grain hot cereal next! No reason that you can’t live it up while you are on your non-Catholic lenten vegan-ness!

    • I hope you enjoy it! I’m still thinking of a way to incorporate a green vegetable into the mix. I just was not impressed with green beans. Maybe steaming some kale or chard and adding it to the mix?

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