Three Bean Vegetable Chili

A Super Bowl Staple... Three Bean Vegetable Chili (perfect for the elimination diet!)


1 T Ghee or good fat

½ large onion, diced

2 carrots, diced

1 red bell pepper, chopped

1 clove garlic, finely chopped

1 jalapeño pepper, seeded and minced

1 ½ T chili powder

2 t ground cumin

1 ½ t dried oregano

1 can (28 ounces) organic dices tomatoes

1 cup water

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) red kidney beans, rinsed and drained

1 can (15 ounces) great northern beans, rinsed and drained

1 t sea salt

Garnish optional: Chopped fresh cilantro, green onions



Heat large saucepan or stock pot, add ghee to coat the bottom of the pan. Add onions, carrots, bell peppers, garlic, and jalapeño and cook until the onion is translucent, about 5 minutes.

Add dry spices and cook for 1 minute stirring frequently.

Add canned tomatoes including juice, water, beans and salt. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Serve with garnish.

Serves 6- 1 ¾ cups each