Recipe courtesy of GOYA

Three Bean Vegetarian Chili

What do you get when you stew together fresh vegetables, crushed tomatoes, vibrant spices and 3 different varieties of tender GOYA(R) Beans? A vegetarian chili that's so hearty and flavorful you'll forget it's meat free! Don't forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor.
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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 12 Servings
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3 tbsp. GOYA® Extra Virgin Olive Oil

½ medium yellow onion, finely chopped (about ¾ cup)

1 medium carrot, peeled and cut into ¼" pieces (about ½ cup)

2 small green and/or yellow zucchini, seeded and cut into ¼" pieces (about 3 cups)

2 tsp. chili powder

2 tsp. GOYA® Minced Garlic

1 finely chopped chipotle chile, plus 1 tsp. sauce from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce

1 can (28 oz.) GOYA® Crushed Tomatoes

1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed

1 can (15.5 oz.) GOYA® Pinto Beans, undrained

1 can (15.5 oz.) GOYA® Red Kidney Beans, undrained

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

For the Garnish:

Sour cream, optional

Chopped scallions, optional


  1. Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes. Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo. Serve with sour cream and chopped scallions, if desired.