Three-Bean Vegetable Chili Recipe

Name: Three-Bean Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 Tbs. coriander seeds; 1 Tbs. cumin seeds; 3 medium bell peppers (red, orange and yellow), seeded and chopped; 2 medium bulbs fennel, trimmed and chopped; 1 tsp. dried oregano; 2 Tbs. chili powder; 3 medium tomatoes, peeled and chopped or 16-oz. can diced tomatoes; 1 1/2 cups cut green beans; 1 3/4 cups cooked or canned kidney beans (rinsed if canned); 1 3/4 cups cooked or canned black beans (rinsed if canned); 1 3/4 cups cooked or canned white beans (rinsed if canned); Water or tomato juice as needed; 1/2 cup chopped fresh cilantro or parsley; Salt and freshly ground black pepper to taste; Shredded cheddar cheese or plain low-fat yogurt for garnish (optional); 1/4 tsp. crushed red pepper flakes; 1 Tbs. olive oil

Servings: persons

1 Tbs. coriander seeds
1 Tbs. cumin seeds
3 medium bell peppers (red, orange and yellow), seeded and chopped
2 medium bulbs fennel, trimmed and chopped
1 tsp. dried oregano
2 Tbs. chili powder
3 medium tomatoes, peeled and chopped or 16-oz. can diced tomatoes
1 1/2 cups cut green beans
1 3/4 cups cooked or canned kidney beans (rinsed if canned)
1 3/4 cups cooked or canned black beans (rinsed if canned)
1 3/4 cups cooked or canned white beans (rinsed if canned)
Water or tomato juice as needed
1/2 cup chopped fresh cilantro or parsley
Salt and freshly ground black pepper to taste
Shredded cheddar cheese or plain low-fat yogurt for garnish (optional)
1/4 tsp. crushed red pepper flakes
1 Tbs. olive oil

1
In large heavy pot, heat oil over medium heat.
2
Add crushed red pepper flakes, coriander and cumin and cook, stirring often, until seasonings darken slightly.
3
Add peppers, fennel, oregano and chili powder and cook, stirring often, until vegetables begin to soften, about 5 minutes.
4
Add tomatoes and all beans and bring to a boil.
5
Reduce heat to low and simmer, stirring occasionally, for 30 minutes.
6
Add water or tomato juice as needed if too much liquid evaporates.
7
Stir in cilantro or parsley and season with salt and pepper.
8
Serve in shallow bowl, garnished with shredded cheese or yogurt if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbs. coriander seeds, 1 Tbs. cumin seeds, 3 medium bell peppers (red, orange and yellow), seeded and chopped, 2 medium bulbs fennel, trimmed and chopped, and more.

Yes, Three-Bean Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three-Bean Vegetable Chili

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