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- 1 – 3 Tbsp canola oil (15 – 45 mL)
- 1 large onion, chopped (1)
- 2 garlic cloves, crushed (2)
- 1/4 cup all-purpose flour (60 mL)
- 2 Tbsp chili powder (30 mL)
- 1 Tbsp ground cumin (15 mL)
- 1/2 tsp salt and pepper (2 mL)
- 1/2 cup water (125 mL)
- 1-(28 oz) can tomatoes with juice (828 mL)
- 1-(19 oz) can Romano beans, drained and rinsed (540 mL)
- 1-(19 oz) can red kidney beans, drained and rinsed (540 mL)
- 1-(19 oz) can white kidney beans, drained and rinsed (540 mL)
- 1 bay leaf (1 )
- 1-(3.9 oz) can diced green chilies (114 mL) or 3 jalapeno peppers, seeded and chopped (optional) (3)
- 1/2 cup fresh cilantro or parsley, chopped (125 mL)
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- In a large saucepan, heat oil over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes.
- Meanwhile, mix flour with chili powder, cumin, salt and black pepper. Add to pan and continue cooking, stirring gently for 2 minutes.
- Slowly add in water and juice from tomatoes. Continue stirring until mixture starts to thicken, then add in tomatoes and beans. Break up tomatoes with a fork. Stir in bay leaf and chilies. Bring to a boil over medium-high heat, stirring often for 30 minutes. Remove bay leaf and stir in cilantro.

Spicy Three Bean Vegetarian Chili
This Spicy Three Bean Chili is hearty with a little bit of kick and especially delicious the next day. Pair with rice, quinoa, or crusty bread for a wholesome meal. Leftovers freeze nicely for a quick, ready-to-go meal for busy weekend nights.
- Makes
- 6
Nutritional Analysis
- Servings
- 6
- Calories
- 384
- Total Fat
- 7.7 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 0 mg
- Sodium
- 732 mg
- Carbohydrates
- 63 g
- Fiber
- 17 g
- Sugars
- 8 g
- Protein
- 19.3 g
- Potassium
- 890 mg