Cathy Snyder Wellness

3 Bean Vegan Chili

3 Bean Vegan Chili
Chopped veggies for 3 Bean Vegan Chili


1 Tbs Extra Virgin Olive oil

1 Tbs Cumin seed

1/4 tsp crushed red pepper flakes

1 large onion, chopped

3 med. peppers ( red, orange, & yellow) cored, seeded & chopped

1 cup celery, chopped

2 Tbs Chili powder

1 tsp dried oregano

2 cans (14 ounce) diced tomatoes (I use Southwest Style)

1 can pinto beans drained and rinsed

1 can white beans drained and rinsed

2 cans black beans drained and rinsed

1/2 cup salsa

Salt and freshly ground pepper

3 Bean Vegan Chili
3 Bean Vegan Chili


In large pot, heat the oil over medium heat.  Add the cumin seeds and pepper flakes and cook, stirring often, until the seasonings darken slightly, about 1 minute.

Add the onion, bell peppers, celery, chili powder, and oregano and cook, stirring often, until the vegetables begin to soften, about 5 minutes. 

Stir in the tomatoes, beans and salsa and bring the mixture to a boil. 

Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 30 minutes.  Season with salt and pepper to taste.


This is a fantastic, healthy meal that everyone will love!  Plus, it freezes well and reheats in a snap!

Perfect for a cold winter day, easy to pack for a camping trip or even just heat up from the freezer for a hearty lunch.

Print Recipe

Enjoy!! xx