Three Bean Chili

mains pumpkin & sunflower mix salad toppers soups
Three Bean Chili
YIELDS 6 Servings
Sprouted Pumpkin & Sunflower Seeds Sea Salt & Cracked Pepper Sprouted Salad Toppers


  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 medium bell pepper, diced
  • 1 jalapeño, half of seeds removed, diced
  • 4 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 15oz can of black beans
  • 1 15oz can of kidney beans
  • 1 15oz can of pinto beans
  • 2 15oz cans of diced tomatoes
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp paprika
  • ¼ tsp ground cinnamon
  • Salt & pepper
Topping Ideas


  1. In a large pot, heat olive oil on medium. Add onion, carrot, celery, jalapeño, bell pepper, garlic, and ¼ teaspoon salt and sauté for about 10 minutes until vegetables are tender.
  2. Add the beans, tomatoes, bay leaf, stock, and spices, and stir to combine. Bring to a boil, and simmer uncovered for at least 40 minutes. Salt & pepper to taste.
  3. Turn off the heat and remove the bay leaf.
  4. Serve the chili topped with Go Raw Sprouted Seeds and your favorite toppings.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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