Three Bean Chili
599
Calories
40g
Protein
108g
Carbs
2g
Fat
Kidney, black, and pinto beans slow-simmered with tomato, peppers, and cumin. Thick, smoky, and filling.
Protein 40g 路 Carbs 108g 路 Fat 2g
10 min
Prep
30 min
Cook
$4
Per Plate
599
Calories
What You Need
- 3/4 cup kidney beans, drained and rinsed
- 3/4 cup black beans, drained and rinsed
- 3/4 cup pinto beans, drained and rinsed
- 1 cup cooked zucchini (from about 1.5 cups raw, diced)
- 1 cup cooked mushrooms (from about 2 cups raw, sliced)
- 1.5 cups diced tomato
- 1 bell pepper, diced
- 1 tsp cumin
- 1 1/2 cup kidney beans, drained and rinsed
- 1 1/2 cup black beans, drained and rinsed
- 1 1/2 cup pinto beans, drained and rinsed
- 2 cup cooked zucchini (from about 1.5 cups raw, diced)
- 2 cup cooked mushrooms (from about 2 cups raw, sliced)
- 3 cups diced tomato
- 2 bell pepper, diced
- 2 tsp cumin
- 2 1/4 cup kidney beans, drained and rinsed
- 2 1/4 cup black beans, drained and rinsed
- 2 1/4 cup pinto beans, drained and rinsed
- 3 cup cooked zucchini (from about 1.5 cups raw, diced)
- 3 cup cooked mushrooms (from about 2 cups raw, sliced)
- 4 1/2 cups diced tomato
- 3 bell pepper, diced
- 3 tsp cumin
- 3 cup kidney beans, drained and rinsed
- 3 cup black beans, drained and rinsed
- 3 cup pinto beans, drained and rinsed
- 4 cup cooked zucchini (from about 1.5 cups raw, diced)
- 4 cup cooked mushrooms (from about 2 cups raw, sliced)
- 6 cups diced tomato
- 4 bell pepper, diced
- 4 tsp cumin
Before You Start
Drain and rinse the beans, dice the zucchini and bell pepper, and slice the mushrooms so the pot comes together fast.
How To Make It
- Warm a splash of water in a large pot over medium, about 1 minute, until it steams.
- Add the mushrooms and zucchini and cook, stirring, 5 to 6 minutes, until the mushrooms release their liquid and the zucchini softens.
- Add the kidney beans, black beans, pinto beans, bell pepper, and diced tomato and stir in the cumin so it coats everything.
- Bring to a gentle boil, then lower the heat and simmer, stirring now and then, 20 to 25 minutes, until the peppers are tender and the chili has thickened.
- Taste, season with salt, and serve hot.
Fix It: If it looks too thick and starts to stick, add a splash of water and stir, because the beans keep soaking up liquid as they simmer.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories599
- Protein40g
- Carbs108g
- Fat2g
- Fiber36g
- Sodium33mg
Bonus Benefits
- Gut Health
- Heart Health
- A Healthy Weight
- Eating Well
- Mood Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Beans: plant protein and fiber, reported to keep you full and feed your gut.
Tomatoes: lycopene, reported to look after your heart.
Beans: plant protein and fiber, reported to keep you full and feed your gut.
Tomatoes: lycopene, reported to look after your heart.
Tools For This Recipe
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