An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (5)
Homemade 3 Bean Vegetarian Chili
NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 20%
CARBS 32G62% OF CAL
7G FIBER21G OTHER5G TOTAL SUGAR
FAT 5G23% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili loaded with three types of beans, tomatoes, and aromatic vegetables. A warming, meatless meal.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup dried borlotti beans (kidney or pinto beans can be substituted)
- ½ cup dried black beans
- ½ cup dried Italian white beans (cannellini beans)
- 2 tablespoons olive oil
- 1 small yellow onion (chopped)
- 1 large carrot (chopped)
- 1-2 cloves garlic (minced)
- 1 medium bell pepper (chopped)
- 1 medium celery stalk (chopped)
- 1 can Pelati Tomatoes (14½ ounces) cut into pieces
- ½ teaspoon oregano
- ½ teaspoon basil
- 1-2 tablespoons fresh chopped parsley
- ¼-½ teaspoon salt
- 1-2 dashes hot pepper flakes (optional) or black pepper
- 2 cups water or vegetable broth
At a glance
PER SERVING · TIME 75M
CAL 10%·PRO 20%
CARBS 32G62% OF CAL
7G FIBER21G OTHER5G TOTAL SUGAR
FAT 5G23% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 224mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.