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Dinner recipe · from the recipe book

Three-Bean Chili with Zucchini and Kale

A hearty, cumin-warm tomato chili of kidney, pinto and black-eyed beans with tender zucchini, carrot and silky kale, topped with tangy yogurt and lime.

Three-Bean Chili with Zucchini and Kale

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 1 cup chopped150 gGreen bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¾ lb800 gDiced tomatoes, canned
  • 1½ cups360 gWater
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • 1 can, drained277 gPinto beans, canned, drained
  • 1½ cups250 gBlack-eyed peas, canned, drained and rinsed
  • 2 cups chopped250 gZucchinicut into 1/2-inch cubes
  • 4¾ cups chopped100 gKalestems removed, chopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, carrot, celery and green bell pepper, mince the garlic, cube the zucchini, chop the kale and cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, celery and green bell pepper and cook, stirring, until softened, about 8 minutes.
  3. Add the garlic, tomato paste, chili powder, cumin and oregano and stir for 1 minute until fragrant and the paste darkens.
  4. Pour in the canned tomatoes and water, then add the kidney beans, pinto beans and black-eyed peas. Bring to a boil, then lower to a gentle simmer, partly covered, for 20 minutes.
  5. Stir in the zucchini and simmer 10 minutes more, until just tender.
  6. Add the kale and cook 5 minutes until wilted and the chili has thickened. Season with the salt and black pepper, then stir in the lime juice.
  7. Ladle into bowls and top each with a spoonful of the Greek yogurt and a sprinkle of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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