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
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.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Three-Bean Vegetable Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions