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4.22 from 33 votes

Three-Bean Chili

Just as there are countless ways to make chili, there are just as many ways to serve it. Try it on a bed of cooked greens or whole grains. Use it as a taco filling. Toss it with whole wheat pasta. Top baked sweet potatoes or winter squash with it. Experiment and enjoy!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook

Ingredients

  • 2 cups Light Vegetable Broth*
  • 1 red onion chopped
  • 1 bell pepper (any color) chopped
  • 2 garlic cloves minced
  • 1 small hot chili pepper seeded and minced
  • 2-3 cups chopped mushrooms
  • 2 tablespoons chili powder or to taste
  • 1/4 cup jarred tomato paste
  • 1 can diced, salt-free tomatoes (BPA-free or Tetra Pak)
  • 1/2 cup dried red lentils
  • 1.5 cups cooked kidney beans, drained and rinsed or 1 15.5 oz BPA-free can or Tetra Pak
  • 1.5 cups cooked black beans, drained and rinsed or 1 15.5 oz BPA-free can or Tetra Pak
  • 2 tablespoons Umami Sauce**
  • 1 1/4 inch piece fresh turmeric, grated or 1/4 teaspoon, ground
  • 1 tablespoon Savory Spice Blend*** or to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Instructions

  • In a large pot, heat 1 cup of the broth over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, minced chili, and mushrooms, then stir in the chili powder and tomato paste. Add the remaining ingredients, including the remaining cup of broth, and simmer, stirring occasionally, until the lentils are tender and the flavors are blended, about 50 minutes. Taste to adjust the seasonings, if needed, and serve hot.

Notes

*Light Vegetable Broth is here.
**Umami Sauce is here.
***Savory Spice Blend is here.
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