Hearty Bean Chili by Jessica Bengtson

Hearty Bean Chili by Jessica Bengtson

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Prep time:  1 hour

Serves 8-10


  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 4-ounce cans chopped green chile peppers, drained
  • 3 peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 15-oz. can kidney beans, rinsed and drained
  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1 15-oz. can black beans, rinsed and drained
  • 1 bag chopped kale
  • 1 15-oz. can whole kernel corn, rinsed and drained


  1. Heat olive oil in a large pot over medium heat. Stir in the onion, bay leaves, cumin, oregano, and salt.  Cook and stir until onion is tender.
  2. Mix in celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
  3. Add tomatoes to the pot and season with chili powder and pepper.
  4. Stir in the kidney beans, garbanzo beans, black beans, and kale. Bring to a boil, reduce heat to low, and simmer covered 45 minutes.
  5. Stir in the corn, and continue cooking 5 minutes before serving.Recipe courtesy of Jessica Bengtson, Executive Chef, terrain Garden Café


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