Kitchen Sink Grain and Bean Chili

  • Yield 10 servings

You'll find everything except the kitchen sink in this healthy and delicious chili.


1 tablespoon canola oil
1 medium red onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced
1 1/2 tablespoons dried oregano leaves
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 cup tomato puree plus more as needed
1 (28-ounce) can chopped tomatoes with juice
2 quarts water or vegetable broth plus more as needed
1 1/2 cups cracked wheat
3 (19-ounce) cans pinto, black and/or white beans, rinsed and drained
Juice of 2 limes
1/2 cup soy sauce
1/2 to 3/4 cup minced cilantro


  1. Heat oil in a nonreactive large saucepan or Dutch oven over medium heat. Add onions, carrots, celery, peppers, garlic, jalapenos, oregano, cumin, chili powder and cocoa powder and saute 4 minutes. Add 1 cup tomato puree, tomatoes, 2 quarts water or broth, cracked wheat and beans; simmer 50 minutes until blended. You can add additional vegetable broth, water or tomato juice to adjust the consistency, if needed.
  2. Add lime juice, soy sauce and cilantro.