Declan’s Chili (Three-Bean Vegetarian Chili)

When he turned 1, my son Declan refused to eat dinner. At all. For a year. (Thankfully, he still ate breakfast and lunch.) Shortly after Declan turned 2, I made this chili and he gobbled it up. After I fell out of my chair in shock and gratitude, I named it after him. I usually make the chili on my own and have the kids assemble the toppings in brightly colored bowls.
By / Photography By Ashley Dru | September 16, 2016

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced, about 1 cup
  • 2–3 medium carrots, peeled and chopped, about ½–¾ cup
  • 2 celery stalks, diced, about ½ cup
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 2 garlic cloves, minced
  • 1 (14½-ounce) can black beans, rinsed and drained
  • 1 (14½-ounce) can chickpeas, rinsed and drained
  • 1 (14½-ounce) can pinto beans, rinsed and drained
  • 1½ cup frozen corn
  • 1 (4–ounce) can minced green chilies
  • 2 (14½-ounce) cans diced tomatoes
  • 4 cups vegetable stock
  • 1 tablespoon sherry vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons cocoa powder
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
Toppings
  • Grated Monterey Jack or cheddar cheese
  • Sliced scallions
  • Chopped avocado
  • Sour cream or Greek yogurt
  • Lime wedges
  • Tortilla chips

Instructions

In a large Dutch oven or stockpot, heat olive oil over medium heat. Add the onion, carrot, celery, sweet potato and garlic, and cook over medium heat for 6 to 8 minutes, or until vegetables start to soften.

Add the beans, corn, green chilies, tomatoes and vegetable stock, and simmer over medium-high heat.

Add the vinegar, brown sugar, chili powder, cocoa powder, cayenne, salt and black pepper. Stir until well mixed.

Reduce heat to medium-low and simmer for 20-30 minutes. Ladle into bowls and serve with your favorite toppings.

Related Stories & Recipes

After-School Guacamole

This is our favorite snack and my older kids can make it themselves. It’s super healthy and filling enough to get them through soccer practice, music lessons or whatever else we’re rushing to after sc...

Brown Butter Apple Pie

This excerpt is from How to Celebrate Everything by Jenny Rosenstrach. (Copyright 2016 by Jenny Rosenstrach. Reprinted by permission of Ballantine Books, an imprint of Random House, a division of Peng...

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced, about 1 cup
  • 2–3 medium carrots, peeled and chopped, about ½–¾ cup
  • 2 celery stalks, diced, about ½ cup
  • 1 large sweet potato, peeled and diced, about 2 cups
  • 2 garlic cloves, minced
  • 1 (14½-ounce) can black beans, rinsed and drained
  • 1 (14½-ounce) can chickpeas, rinsed and drained
  • 1 (14½-ounce) can pinto beans, rinsed and drained
  • 1½ cup frozen corn
  • 1 (4–ounce) can minced green chilies
  • 2 (14½-ounce) cans diced tomatoes
  • 4 cups vegetable stock
  • 1 tablespoon sherry vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons cocoa powder
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
Toppings
  • Grated Monterey Jack or cheddar cheese
  • Sliced scallions
  • Chopped avocado
  • Sour cream or Greek yogurt
  • Lime wedges
  • Tortilla chips
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60