Three Bean Chili (from Dried)

6 servings


25 minutes

active time

2 hour 30 minutes

total time


2 cups dried beans of mixed variety

1/2 cup chopped onion

1 tbsp chopped garlic

4 cups vegetable stock

2 cans crushed tomatoes

1 cup tomato sauce

3/4 cup tomato paste

2 tbsp Worcestershire sauce

2 tbsp chili powder

2 tsp cumin powder

1 1/2 tsp dried oregano

1/4 tsp ground cloves

1/2 tsp cayenne pepper

1 tsp sea salt


Rinse 2 cups dried beans of any variety and place in a large stockpot. Add 2 tsp salt and 1/2 tsp baking soda. Cover with water by a few inches, and bring to the boil. Let sit for 1 hour - the beans will swell.

Heat 1 tbsp olive oil in a skillet to medium high. Saute 1/2 cup chopped onion until translucent - about 10 to 15 minutes. Add 1 tbsp chopped garlic and saute for another minute. Add 2 tbsp chili powder (if using), 2 tsp cumin powder, 1 1/2 tsp dried oregano, 1/4 ground cloves, 1/2 tsp cayenne pepper and 1 tsp sea salt, and gently fry off. Turn off the heat.

Drain and rinse the beans and turn to stockpot. Add spice mixture. Add the 4 cups of stock, 2 cans of chopped tomatoes, 1 cup of tomato sauce, 3/4 cup of tomato paste and 2 tsp Worcestershire sauce. The beans should be covered by a couple of inches of liquid.

Cover and bring to a boil and then remove the lid. Turn down the heat and simmer very very low. So low you can barely see the liquid moving. Don't put the lid back on. Add more water if necessary and bring to boil again.

Cook for 1 hour, check beans for tenderness, and cook 1/2 hour more if necessary. Taste for salt.


Serving Size

2 Cups


380 kcal

Total Fat

4 g

Saturated Fat


Unsaturated Fat


Trans Fat





952 mg

Total Carbohydrate

65 g

Dietary Fiber

16 g

Total Sugars

11 g


23 g

6 servings


25 minutes

active time

2 hour 30 minutes

total time
Start Cooking