Three Bean Chili

A hearty meal packed with plant-based protein and fibre, veggie chili is sure to satisfy.

10 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
none (or milk if topping with shredded cheese)
Equipment List
Large pot
Cutting board
Large spoon
1 Tbsp
olive oil
onion, diced
1 Tbsp
ground cumin
1 Tbsp
chili powder
cloves garlic, minced
1 can (28 oz/796mL)
diced tomatoes
3 cups
sliced mushrooms
2 large
carrots, grated
1/2 cup
quinoa, optional
1 can (14 oz/398 mL)
kidney beans, drained and rinsed
1 can (14 oz/398 mL)
black beans, drained and rinsed
1 can (14 oz/398 mL)
pinto beans, drained and rinsed
1/2 Tsp
salt, optional

1. Heat olive oil in a large pot on medium-heat. Add onion, spices and garlic and saute for 5 minutes, stirring often. Add tomatoes, mushrooms and carrot and cook another 10 minutes, stirring occasionally.

2. Add quinoa if using and cook 10 more minutes then add the beans and salt.

3. Cook for 10 minutes or up to 1 hour to let flavours develop.

4. Serve warm with grated cheese and/or a dollop of plain yogurt and some corn chips.

Source: Nicole Fetterly, RD

Note:  Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.

Parent making meal with daughter
Three Bean Chili