Three Bean Chili
Prep time
Cook time
Total time
A simple, flavorful dish, filled with protein, fiber, and fresh produce will warm you up on a cold day, or keep you full and energized at the end of a long work week. I used a lot of produce, as I was using what I had on hand. I may have gotten carried away since I have a love affair with all fresh produce, but the combination turned out amazing. Try swapping produce for your favorites and mix it up. Don't forget to soak your beans overnight and cook a bunch in advance for quickly adding to all kinds of recipes.
Recipe type: Vegan/Vegetarian
Serves: appx 8 servings
  • 2 tablespoons refined coconut oil, divided
  • 1 medium yellow onion, large dice
  • 3 medium carrots, half mooned
  • 5 baby bella mushrooms, cleaned & sliced
  • 1 tablespoon sea salt, divided
  • 3 cloves garlic, minced
  • 1 cup chopped cauliflower
  • ½ small butternut squash, peeled, ½ inch cubes
  • 3 celery stalks, sliced
  • ½ tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • ¾ cups dry sprouted quinoa**, rinsed
  • 2 tablespoons tomato paste*
  • 6 cups filtered water
  • ½ cup cooked kidney beans
  • ½ cup cooked black beans
  • ½ cup cooked navy beans
  • 5 leaves dinosaur kale, de-stemmed and chopped
  • sea salt and fresh pepper, to taste
  • For garnish: 1 ripe avocado, lime wedges, fresh cilantro, raw cheddar cheese, shredded or sprinkle of nutritional yeast
  1. Heat a large stock on medium heat. Add 1 tablespoon oil.
  2. Add onion, carrot, and mushroom. Sprinkle generously with sea salt. Allow to sauté undisturbed for 3-5 minutes or until onion begins to turn translucent and edges begin to brown.
  3. Add garlic. Sauté an additional 1-2 minutes or until fragrant.
  4. Adding one at a time- sprinkle with salt and add additional oil as pan gets dry, combine, and sauté for 1-2 minutes before adding next: add cauliflower, squash, and celery. This method helps to build flavor.
  5. Combine spices in a small bowl. Add spice mixture to sauté, stir to coat. Cook 2-3 more minutes, or until fragrant.
  6. Mix in quinoa and tomato paste. Add water, making sure you have enough to cover all produce by 1 inch. Bring to a simmer. Simmer, covered for 20 minutes, or until quinoa is cooked and squash is tender.
  7. Add beans and kale. Simmer an additional 5-10 minutes.
  8. Serve warm, garnishing with your choice of toppings.
*I make my own or use bionaturae organic tomato paste in a jar, no salt added
**I used TruRoots organic sprouted quinoa trio
***Don't have all the beans I listed: Use 1½ - 2 cups of any bean of your choice.
Recipe by Live Unprocessed at