Three Bean Chili

  • Yield: 8 servings


1/4cup dried mushrooms
Boiling water, as needed
2teaspoons pure olive oil
1cup chopped onions
1cup chopped celery
1cup chopped carrots
1/2cup chopped green bell peppers
1/2cup copped red bell peppers
1cup chopped mushrooms
2 jalapeno peppers, seeded and minced
4 garlic cloves, minced
1teaspoon chili powder
1teaspoon oregano
1/2teaspoon cumin
1teaspoon unsweetened cocoa powder
2tablespoons tomato paste
1 (28-ounce) can tomatoes crushed in juice or puree
1/2cup bulgur wheat
1/2cup rinsed and drained canned kidney beans
1/2cup rinsed and drained black beans
1/2cup rinsed and drained canned navy beans
1 to 2cup water or tomato juice
2tablespoons tamari or soy sauce
1/2bunch cilantro, minced (2 tablespoons)


  1. Reconstitute dried mushrooms by just covering them with boiling water.  Allow to soak 15 minutes or until plumped. Drain; reserve the soaking liquid.
  2. Heat oil in a large saucepan over medium heat. Add all the vegetables including the reconstituted mushrooms and the jalapeno peppers; saute 3 minutes. Add the garlic, dried spices and cocoa powder, saute 1 minute or until vegetables begin to brown.
  3. Add the tomato paste and mushroom soaking liquid; cook 1 minute. Add the tomatoes and their juice, bulgur and beans. Add enough water or tomato juice to cover the ingredients. Simmer 45 minutes or until bulgur is tender. Add tamari or soy sauce and cilantro and serve. 
*You may use dried beans if you prefer. Place 1/4 cup of each type dried bean in a bowl and cover with water. Let soak overnight. The next day, drain and rinse the beans, cover with fresh water and simmer for about 1 hour or until tender.

Nutritional Info *per serving

  • Calories 151
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 519mg
  • Carbohydrate 30g
  • Protein 7g