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Three Bean Vegetarian Chili

You can really throw in just about any vegetable you like in here; feel free to use what you have and substitute some of the veggies.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: Comfort Food
Servings: 6 -8
Author: Hip Foodie Mom


  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • salt and freshly ground pepper
  • 2 small zucchini; chopped
  • 2 carrots; chopped
  • 1 small yellow squash; chopped
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons crushed red pepper flakes
  • 3 cans 19 ounces each beans: black, garbanzo and kidney, rinsed and drained
  • 2-3 cups kale; chopped
  • 1- 1 1/2 cans 1 can = 28 ounces crushed tomatoes
  • 1 package 10 ounces frozen corn kernels, thawed
  • 1- 1 1/2 cups water
  • fresh parsley for garnish


  • Using a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, for about 4 minutes.
  • Add zucchini, carrots, squash, chili powder, cumin and crushed red pepper flakes. Cook, stirring occasionally, until the veggies begin to get tender, for about 6 to 8 minutes. Add the beans, kale, crushed tomatoes, corn, and 1 cup water (start with 1 cup and add another 1/2 cup if needed). Simmer until slightly thickened, for at least 30-35 minutes. Serve, garnish with fresh parsley and enjoy.