3 Bean Chili

Prep Time
9 hours
Cook Time
1 hour
8 servings

This soup makes a complete hearty meal.

  • ½medium onion, chopped
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 2 tbsp dried oregano
  • 1 tbsp salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 750 gm whole tomatoes, crushed
  • ½cup chili powder
  • 1 tbsp ground black pepper
  • 400 gm cooked kidney beans (made from about 150 gm dried beans)
  • 400 gm cooked chickpeas (made from about 150 gm dried beans)
  • 400 gm cooked black beans (made from about 150 gm dried beans)
  • 400 gm whole kernel corn
  • 1 litre water
  • Heat a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
  • Cook and stir until the onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic and green chilli peppers.
  • When the vegetables are heated reduce heat to low, cover pot and simmer for 5 minutes.
  • Mix the tomatoes into the pot. Season with chili powder and pepper.
  • Stir in the kidney beans, garbanzo beans, black beans and water.
  • Bring to a boil, reduce heat to low, and simmer for 45 minutes.
  • Stir in the corn, and continue cooking for 5 minutes.
  • The consistency of this soup is supposed to be very thick.
  • Add more water according to your needs.


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