Three-Bean Chili

This one-pot meal will soothe your Mexican-food cravings – I promise! Add some hot sauce, avocado and tortilla chips to complete the dish. Based on a recipe by the Minimalist Baker.

Macros (without avocado and tortillas):

273 kcal
2g fat
52g carbs
11.2g protein

Three-bean Chili

September 5, 2017
: 6
: 15 min
: 45 min
: 60 min
: easy


  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tsp salt & pepper
  • 4 carrots, diced
  • 400g sweet potato, diced with skin on
  • 100g chopped zucchini squash
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1½ tsp garlic powder
  • 1½ tsp smoked paprika
  • 1 (400g) can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can chickpeas, well rinsed and drained
  • 1 can diced tomatoes in juice
  • ½ cup (125g) tomato sauce
  • 500ml vegetable broth
  • 2 Tbsp maple syrup
  • 1 Tbsp hot sauce (optional)
  • Tortilla chips
  • 300g corn kernels (from a can or frozen and steamed)
  • Hot sauce or salsa
  • Avocado, sliced
  • Step 1 Heat a large pot over medium heat. Add a bottom of water and the onion & garlic. Season with a pinch each of salt and pepper. Cook for 4–5 minutes.
  • Step 2 Add the carrots, sweet potatoes, and zucchini. Season again with a healthy pinch of salt and pepper and the chili powder, cumin, garlic powder, and smoked paprika.
  • Step 3 Cook over medium heat for 3–4 minutes.
  • Step 4 Add all the beans and chickpeas, tomatoes,
  • Step 5 tomato sauce, vegetable broth, maple syrup, and hot sauce.
  • Step 6 Bring to a low boil, then reduce the heat to low and
  • Step 7 simmer. Cover and cook for at least 30 minutes.
  • Step 8 Serve hot with toppings. Leftovers will keep covered
  • Step 9 in the refrigerator for 4–5 days.

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