Three Bean Garden Chili

Leslie's Featured Recipes.
This hearty vegetarian meal is packed with fibre-rich pulses, providing 13 grams of fibre per serving. Cocoa and cinnamon add a unique, subtle flavour that makes this chili taste delicious. This recipe is a cinch to make and the leftovers freeze well.

Three Bean Garden Chili


Quantity Ingredients
1 tbsp / 15 ml canola oil
2 cups / 500 ml chopped onion
3 cloves garlic, crushed
1.5 cups / 375 ml diced red pepper
1.5 cups / 375 ml diced green pepper
2 cans (28 oz/796 ml each) diced tomatoes
1 can (19 oz/540 ml) kidney beans, drained and rinsed well
1 can (19 oz/540 ml) black beans, drained and rinsed well
1 can (19 oz/540 ml) chickpeas, drained and rinsed well
1 cup / 250 ml chopped carrot
1/2 cup / 125 ml corn kernels, canned or frozen
2 to 3 tbsp / 25 to 50 ml chili powder
2 tbsp / 25 ml unsweetened cocoa
1/2 tsp / 2 ml cinnamon
1/4 tsp / 1 ml cayenne powder, or to taste
2 tbsp / 25 ml tomato paste
freshly ground black pepper to taste


Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes.  Add garlic and bell peppers; sauté for 2 to 3 minutes.

Add tomatoes, kidney beans, black beans, chickpeas, corn, carrots, chili powder, cocoa, cinnamon, cayenne pepper, carrot, and tomato paste. Stir to combine. Season with black pepper. Cover and bring to a boil; reduce heat and simmer for 35 minutes.

Serves 8. Per 1.5 cup (375 ml) serving: 280 cal, 14 g pro, 4 g total fat (1 g saturated fat), 51 g carb, 13 g fibre, 0 mg chol, 375 mg sodium

Source: The Plant-Based Power Diet