Three Bean Vegetarian Chili
Serves: 6
  • 2 Tbs. olive oil
  • 1 large onion, diced
  • 2 green peppers, diced
  • 5 cloves garlic, minced
  • 2 Tbs. chili powder
  • 1 Tbs. cumin
  • ½ tsp. cayenne pepper
  • 2 tsp. Hershey's cocoa powder (dark preferred)
  • ½ tsp. salt
  • 1 can (28 oz) diced tomatoes, not drained
  • 1 can (15 oz) diced tomatoes, not drained
  • 1 can (15 oz) diced tomatoes with jalapeƱos, not drained
  • 1 cup water
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • For serving: sour cream, green onions, cheese, avocado
  1. Place a large dutch oven* over medium heat. Add the oil, followed by the onions and green peppers. Saute until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
  2. Stir in the seasonings: chili powder, cumin, cayenne, cocoa and salt. Stir well.
  3. Add in the tomatoes and water, stir to combine. Stir in the 3 cans of beans. With a potato masher, give the chili about 20-25 mashes, until slightly thickened. If using a non-stick pan, do not use a metal potato masher on it as it will damage it! You can mash it with a stiff spatula/spoon, but it will require more mashing
  4. Reduce heat, cover and simmer for 30-40 minutes.
  5. Serve, adding optional toppings if desired
*Note: I use a dutch oven and not a non-stick pan for this recipe because I use a metal potato masher at the end and you can't use metal on non-stick pans as it will damage it.
Recipe by Made by Melissa Lee at