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GOYA® Three Bean Vegetarian Chili

  • 3 tbsp.Extra Virgin Olive Oil
  • ½ medium yellow onion, finely chopped (about ¾ cup)
  • 1 medium carrot, peeled and cut into ¼” pieces (about ½ cup)
  • 2 small green and/or yellow zucchini, cut into ¼” pieces (about 3 cups)
  • 2 tsp.chili powder
  • 2 tsp. Minced Garlic
  • 1 pepper, finely chopped, plus 1 tsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce
  • 1 can (28 oz.) Crushed Tomatoes
  • 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
  • 1 can (15.5 oz.) GOYA® Pinto Beans, undrained
  • 1 can (15.5 oz.) GOYA® Red Kidney Beans, undrained
  • ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper


  1. Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes.
  2. Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo.

Serve with sour cream and chopped scallions, if desired

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