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Three Bean Chili

Three Bean Chili
Another recipe taken from our archives that the kids enjoy.  It’s definitely a different take on chili with very little spiciness and the warming cinnamon mixed with savory flavors.  But, trust us, it’s worth a try!

Three Bean Chili
  • 2 tablespoons extra-virgin olive oil.
  • 1 large red onion, small dice
  • 2 carrots, thinly sliced
  • 2-3 large garlic cloves, peeled and thinly sliced
  • 1 tablespoon cinnamon
  • 2 tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 (6 ounce) can tomato paste
  • ½ cup orange juice.
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 2-3 cups Vegetable stock
  • Salt, to taste
  • Pepper, to taste
  • Greek Yogurt, for garnish
  • 1 cup, Monterey Jack cheese, shredded, used for garnish
  1. Heat a large pot with extra virgin olive oil over medium-high heat. Add onions and cook, 2-3 minutes.
  2. Add carrots, sauté 3 minutes more.
  3. Add garlic and all spices. Cook for 2 minutes.
  4. Add tomato paste, cook 1 minute more.
  5. Add orange juice. Increase heat to high, reduce juice by three-fourths.
  6. Add crushed tomatoes, vegetable stock, pinto, cannellini and red kidney beans. Bring to a boil.
  7. Reduce to a simmer. Cook for 5-10 minutes or longer if time permits.
  8. Season with salt and pepper. Garnish with Greek yogurt and shredded cheese.