Log in: Kristin Meier

If you are looking for a rich, flavorful, gourmet chili, chock full of veggies and beans, look no further than this! Hubby liked it so much searched the refrigerator for more after eating it for 3 days straight. When I informed him that he just polished off the last of the batch, he immediately put in his request for another round. I think we have ourselves a winner, folks! Enjoy!


  • 2 cups dry 16 bean mix, cooked until tender (I used the pressure cooker, canned is fine)
  • 1 swish extra virgin olive oil
  • 4-5 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 organic zucchini, diced
  • 1 organic green bell pepper, diced
  • 1 organic red bell pepper, diced
  • 3 stalks rainbow chard, diced


  • 2 (14.5 oz.) cans Muir Glen organic fire roasted tomatoes, no salt added
  • 1 cup olives, diced
  • 1 T chili powder
  • 1 t oregano
  • 1 t marjoram
  • 1 t basil
  • 1 t garlic powder
  • 1 t cumin
  • 1 t pepper
  • 1 t parsley
  • ¼ c dry red wine
  • 1 T lemon juice
  • 1 dash cayenne
  • 2 (14.5 oz.) jars organic diced tomatoes
  • 1 (28 oz.) can organic crushed tomatoes with basil4 c water or vegetable stock as needed

Cook dry beans until tender (I used pressure cooker). Meanwhile, coat cast iron skillet with olive oil and saute garlic, onion, carrots, and celery until tender. Add zucchini, peppers, and chard and saute. Add tomatoes, olives, and spices. Add vegetable saute to the pot of cooked beans and add red wine, lemon juice, diced tomatoes, crushed tomatoes, and water or vegetable stock to reach desired consistency. Heat, then cover and simmer, stirring occasionally. Serve hot. Enjoy!

Inspiration: New Moosewood Cookbook, White Bean and Black Olive Soup.

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