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Tri-Bean Chili

Tri-Bean Chili and Avocado (Makes approx. 2-3 servings)


1 can of tri-beans 

Vegetable broth (low-sodium)

½ can of tomato paste

¼ onion 

¼ poblano pepper 

¼ purple cabbage 

3-5 mushrooms (baby bella/white)

½ avocado per serving

Spices: Chili powder, cumin, cayenne, paprika 

Optional: Cilantro!


  1. Chop onion, peppers, cabbage and mushrooms to desired size. 
  2. Put a pot over medium heat. Put approx ¼ cup vegetable broth and onions, peppers, and minced garlic into the pot. Saute until fragrant, approx 2-3 minutes. 
  3. Put mushrooms in the pot and saute another 3 minutes.
  4. Add cabbage, beans, and tomato paste in the pot, along with another cup (or more if you’d like) of vegetable broth. 
  5. Stir chili and add spices to taste (chili-powder, cumin, cayenne, paprika, pepper)
  6. When chili has reached desired consistency, remove from heat and top with sliced avocado and cilantro (optional)!


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