3 Bean Chili

Makes 9 servings, 1½ cups per serving

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  • 2 14.5 ounce cans stewed tomatoes
  • 1 10 ounce can diced tomatoes with green chiles
  • 1 15.5 ounce can low-sodium red kidney beans
  • 1 15.5 ounce can low-sodium black beans
  • 1 15.5 ounce can low-sodium pinto beans
  • 1 16 ounce package chopped frozen vegetable mix (onion, celery, bell pepper)
  • 1 package low-sodium chili seasoning


  1. Wash your hands well with soap and hot water.
  2. Place large pot on stovetop burner.
  3. Add stewed tomatoes and tomatoes with green chiles to the pot.
  4. Drain and rinse kidney beans, black beans, and pinto beans and add to pot. Set burner to low heat.
  5. Add frozen vegetable mix to pot with canned items.
  6. Add chili seasoning to pot.
  7. Cover the pot and set the burner to medium heat for 45 minutes. Stir every 10 – 15 minutes.
  8. Serve immediately.
  9. Refrigerate leftovers within 2 hours.

NOTE: Can serve with instant brown rice.

Recipe can be cooked in a slow cooker. Place all ingredients in a slow cooker and cook on high for 2 – 3 hours or on low for 4 – 5 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.