March 2018 Recipe of the Month

Vegetarian 3 bean chili

This is my go to chili recipe.  It’s vegan and if you have a meat lover, just add some hamburger to it.  The original recipe came from the Delicious Living magazine, but I have modified it many times over.  Even my carnivore hubby likes this one, sans meat.  It’s super easy and freezes great.


5 peppers of any kind – I used 2 Anaheim, 2 poblanos, & 1 green bell – diced

1 jalapeno pepper – diced up small

2 medium carrots – chopped

1 dried cayenne pepper – if desired

3 large garlic cloves

1 large onion

1 1/2 tsp oregano or whatever you have available

2 heaping tsp cumin

2 1/2 heaping tsp chili powder

1 quart tomatoes

2-3 C water

1 tsp Worcheshire sauce

1 bay leaf

2″ turmeric – peeled and grated


1 C dried pinto beans or 2 15 oz cans

1 C dried black beans or 2 15 oz cans

1 C dried garbanzo beans or 2 15 oz cans


If using dried beans, soak overnight and cook until done. You can sub in any bean you want.

Saute onions, carrots, jalepeno, and garlic for about 10 minutes.

Add cumin & chili powder

Add tomatoes, bay leaf, beans, water, worcheshire, turmeric, and pepper

Bring to simmer.

Cover and reduce heat to low – Simmer for 1 hour

About 15 minutes before serving, add oregano or any other herb you are using.  I threw in some lovage this time.