Three Bean Chili

Three Bean Chili

With colder weather, comes the craving for something warm. I love bean chili and it was exactly what I needed after waking up to below freezing weather. My chili turned out to be a bit more of a soupy consistency, probably too much water, but was still really, really good! I can’t wait to have this for lunch tomorrow. Normally when I make a chili, the main spice is in the chili flakes and the chili powder. I decided to go a little crazy and try adding cumin & mustard seeds. OMG – it was amazing.

Three Bean Chili
*If you do not have the beans listed in the recipe, use whatever you have on hand. You can always sub in canned beans to ease the work. If you are using canned, try to find the Eden Organic brand as their cans do not contain any BPA.


  • 1/2 cup dried red kidney beans
  • 1/2 cup dried pinto beans
  • 1/2 cup dried mung beans
  • 2 celery stalks, washed, ends trimmed, diced
  • 1 red pepper, washed, cut in cubes
  • 1 cubanelle pepper, washed, cut in half moons
  • 1 red onion, peeled, cut in cubes
  • 1 jar crushed tomatoes
  • 1/2 cup dried pot barley, rinsed
  • 1 tbsp olive or canola oil
  • salt, pepper, chili flakes to taste
  • pinch of cumin seeds
  • pinch of black mustard seeds


  • Cover and soak the dried beans overnight or for at least 8 hours. Then add the beans to a medium saucepan and cover with water. Bring to a boil and boil for 10 minutes then lower heat to simmer for approx 20 minutes. You don’t want the beans to be too mushy as will cook in the chili a bit. You could also skip the cooking of the beans and let cook in the chili, just ensure to cook the chili longer until the beans are tender.
  • Place a large saucepan over med-high heat and add the oil. Once warmed, add the onions, celery, peppers, salt, pepper and chili flakes. Let cook for about 5-10 minutes.
  • Add the cumin and black mustard seeds and stir.
  • Add the pot barley and beans (if you haven’t cooked them yet), crushed tomatoes and as much water as chili you’d like to make. Add a bit more salt and stir.
  • Bring to a boil, then reduce heat to a simmer. Cook until barley (and beans if they were uncooked) is tender, about 45 minutes. If using cooked/canned beans, add beans after about 30 minutes so they will warm.

So good, you’ll want to eat at least 2 or 3 bowls, and no need to feel guilty as it’s full of lots of nutritious ingredients! What’s your favourite chili recipe?