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Three Bean Vegetarian Chili

Course Main Course
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 285 kcal


  • 2 red bell peppers
  • 3 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon aleppo pepper
  • 1 teaspoon ancho chili pepper powder
  • 2 cups vegetable broth
  • 2 cups cubed peeled butternut squash
  • 3 cups two 15-ounce cans chopped tomatoes (I used fire-roasted tomatoes)
  • 1 1/2 cups one 15-ounce can pinto beans, rinsed and drained
  • 1 1/2 cups one 15-ounce can cannellini beans, rinsed and drained
  • 1 1/2 cups one 15-ounce can red kidney beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 2 teaspoons unsweetened cocoa powder
  • salt to taste
  • thinly sliced scallions for serving


  1. Preheat broiler (I used my toaster oven). Cut bell peppers in half and remove seeds and membranes. Place peppers cut side down on foil lined baking tray. Broil 15 minutes or until skin is blackened. Place peppers in ziploc bag and seal; let sit for 15 minutes; peel and chop peppers into bite size pieces.
  2. Heat large pot over medium heat. Add oil; add onion and garlic and cook 5 minutes until onion is softened; stir in cumin paprika, aleppo pepper and ancho chili pepper powder; cook for 2 minutes; add bell peppers, broth, squash, tomatoes, beans, oregano, cocoa powder and salt. Bring to a boil, then reduce heat to low and simmer on low, covered, for 30 minutes. Sprinkle with scallions before serving.

Recipe Notes

Adapted from Cooking Light

2 Freestyle points per serving

Nutrition Facts
Three Bean Vegetarian Chili
Amount Per Serving
Calories 285 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 594mg26%
Potassium 899mg26%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 7g8%
Protein 12g24%
Vitamin A 6780IU136%
Vitamin C 74.5mg90%
Calcium 141mg14%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.