Image of Three-Bean Vegetable Chili Recipe

Three-Bean Vegetable Chili Recipe

Image of Three-Bean Vegetable Chili Recipe
  • This vegetarian chili is so hearty you certainly won't miss the meat. If there are any leftovers, wrap in a tortilla, sprinkle with cheese and bake for Vegetarian Enchiladas.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4


  • 2 tbsp olive oil
  • 15 oz can chickpeas, drained
  • 2 cup frozen edamame, thawed
  • 1 tbsp Worcestershire sauce
  • 1/4 cup chopped cilantro
  • 1 package Chili Seasoning Mix
  • 1 chopped medium zucchini
  • 28 oz can diced tomatoes in juice
  • 2 chopped red and/or green bell peppers
  • 15 oz can black beans, drained
  • 1 chopped large onion


  1. Heat oil in a 4- or 6-quart saucepot.
  2. Add onion and cook over medium heat for 3 minutes or until tender-crisp.
  3. Add peppers and zucchini; cook 2 minutes until vegetables are slightly softened.
  4. Stir in Chili Seasoning Mix and cook for 1 minute.
  5. Stir in tomatoes with their juice, Worcestershire sauce, corn and edamame and bring to a boil over high heat.
  6. Reduce heat, cover and simmer about 20 minutes or until veggies are tender.
  7. Stir in black beans and chickpeas and cook 5 minutes or until heated through.
  8. Stir in cilantro and serve, if desired, with shredded queso fresco, sour cream and/or diced avocado.