Three-Bean Veggie Chili
Recipe type: Entree, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
This chili is the definition of comfort food and easily multiplies for a crowd. Serve with cornbread or our Sweet Potato Biscuits.
  • 1 tablespoon water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, cubed (about 4 cups)
  • 2 yellow bell peppers, diced
  • 2 tablespoons cocoa powder
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 14.5-oz. can fire-roasted tomatoes
  • 1 28-oz. can diced tomatoes
  • Salt and pepper to taste
  1. In a large soup pot over medium-high heat, sauté onions in water until translucent. Add garlic and sauté for another minute. Add sweet potatoes, peppers, and spices and sauté a few more minutes.
  2. Add beans, tomatoes, and 3 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes.
Recipe by Plant Eaters' Manifesto at