• Cooking Time: 60 min
  • Servings:
  • Preparation Time: 40 min


  • 1 cup of beans (Jacob’s cattle, red kidney or black beans for instance)
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2-4 stalks celery, chopped
  • 2 carrots, chopped
  • 2 zucchinis, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 10-16 large tomatoes (or 2 cans of diced peeled tomatoes)
  • 1/4 cup mexican chili powder
  • 1 tablespoon ground black pepper


  • 1. (You can skip this step if using canned beans)
  • Soak your beans for beans for 4 hours in cold water.
  • Rinse your beans, change the water and bring to a boil.
  • Reduce Heat, simmer and cook for 30-40 min, stirring occasionally, until beans are tender.
  • 2.
  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
  • Cook and stir until onion is tender, then mix in the celery, carrots, zucchinis, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
  • Add the beans.
  • Reduce heat to low, cover pot, and simmer 5 minutes.
  • 3.
  • Mix the tomatoes into the pot.
  • Season chili with chili powder and pepper.
  • Bring to a boil, reduce heat to low, and simmer 45 minutes.


This recipe is ready in no time, and packed with vegetables, beans - and flavor! Feel free to add any other veggies you feel like!

Categories: Chili 

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