Three Bean Chili

Prep: 20 minutes Cook: 45 minutes



  • 1/2 cup water
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1/4 tsp cayenne
  • 15 ounce can chopped tomatoes
  • 1 1/2 cups frozen corn kernels, drained and rinsed
  • 15 ounce can kidney beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed


Place the water in a large pot and add the onion, bell peppers and garlic. Cook, stirring occasionally until vegetables soften slightly, about 5 minutes. Add the seasonings and mix in well. Add remaining ingredients, stir well to mix, bring to a boil, reduce heat, cover and cook for about 40 minutes.

Hint: Serve over brown rice, rolled up in a burrito shell, or in a shallow bowl with cornbread on the side. Sprinkle with some chopped fresh cilantro or parsley. If the chili gets too thick while cooking, add a bit of water to the pot to thin it out before serving. Choose whatever color of bell peppers that you prefer, the more color variety, the prettier the dish. The same is true for the beans, choose whichever color you prefer.