3-Bean Chili (Vegetarian)

3-Bean Chili (Vegetarian)

I believe this chili will satisfy both vegetarians and meat-eaters alike.  This was my first time preparing a meatless chili and you can believe me when I say I did not miss the meat (or turkey) one bit.  In fact, I’m eating it now as I write this post and I feel great.  I usually feel very full, uncomfortably full, after eating chili with meat, but not this time.  BIG THANKS to Alissa Jones for being the inspiration behind this meal!  She submitted the recipe idea and gave me permission to run with it.  It was just in time for the cold weather and for my lack of inspiration.

I decided to prep the vegetables by chopping them very finely in my food processor.  I was hoping that the consistency would emulate that of groud beef (or bison – what I normally use) and it absolutely did!  If you prefer chunkier chili, just give the veggies a rough chop instead.  I plan to feed this to my husband without telling him it’s all veggies.  I’m sure he’ll be fooled!  For those of you who have kids that don’t exactly do somersaults when it comes to eating their vegetables, this is a great way to get them in.

Don’t let the long list of ingredients cause you to pass this recipe by.  It’s so simple and worth a try!  (I seriously did not mean to rhyme.)


  • 1/2 of an onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 squash
  • 1 zucchini (or 2 small)
  • 1 bell pepper (green, red or yellow)
  • 2 carrots
  • 1-2 cups vegetable broth
  • 1 can tomato soup OR tomato sauce (I used Amy’s Organic tomato soup)
  • 1 large can crushed tomatoes
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 2-3 tsp chili powder (I used 3)
  • 2-3 tsp cumin
  • 1/2 tsp red pepper flakes
  • sea salt to taste
  1. Saute the onion and garlic in a little bit of the vegetable broth for 5 minutes or until tender.
  2. In the meantime, add the squash, zucchini, bell pepper, and carrots to the food processor and process until it reaches the consistency you prefer.
  3. Stir the veggie mixture into the onion/garlic mixture and allow to heat through.
  4. Add all other ingredients and bring to a boil.
  5. Allow to simmer for 20-30 minutes.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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