Three Bean-Veggie Chili

Jicama and Bell Pepper Slaw


  • 4 carrots, chopped
  • 2 cups chopped onion
  • 6 cloves garlic, minced
  • 1 Tbsp olive oil
  • ½ (16-oz) pkg dried black beans
  • ½ (16-oz) pkg dried pinto beans
  • 2 (28-oz) cans whole peeled tomatoes, chopped
  • 5 sprigs fresh thyme, divided
  • 6 to 7 cups water
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 3 cups peeled, cubed butternut squash


  1. Cook carrots, onion, and garlic in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until tender.
  2. Combine carrot mixture, both beans, tomatoes, 4 thyme sprigs, and 5 cups water in a 7-quart slow cooker.
  3. Cover and cook on HIGH 7 hours. Stir in chickpeas, squash, and 1 to 2 cups water, if needed. Cover and cook on HIGH 1 hour or until beans are tender. Discard thyme sprigs.
  4. Chop leaves from 1 thyme sprig, and stir into chili.

Side Dish Ingredients

  • 2 large jicama, peeled
  • 2 red bell peppers, thinly sliced
  • 4 green onions, chopped
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • ½ tsp ground cumin
  • ½ tsp salt

Side Dish Instructions

  1. Cut jicama into sticks. Combine jicama, bell peppers, and green onions in a bowl.
  2. Whisk together oil, lemon juice, cumin, and salt; drizzle over salad, and toss. Cover and let stand 15 minutes; toss before serving.

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