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Multi-Bean Chili

Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.
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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings, scant 2 cups each
  • Nutrition Info
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1 tablespoon canola oil

1 large onion, diced

4 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon ground cumin

1/4-1/2 teaspoon ground chipotle chile or cayenne pepper, or to taste

1 28-ounce can crushed tomatoes

3 medium tomatoes, chopped

1 15-ounce can dark red kidney beans, rinsed

1 15-ounce can small white beans, such as navy beans, rinsed

1 15-ounce can black beans, rinsed

3 cups water

1/2 teaspoon freshly ground pepper


  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.