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Three  Beans Chilli

1 can (14 oz) vegetable or chicken broth

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

2 medium tomatoes, cut into 1/2-inch pieces (2 cups)

1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

2 1/2 teaspoons chili powder

1 can (15 to 16 oz) chili beans in sauce, undrained

1 can (15 oz) Progresso® dark red kidney beans, drained

1 can (15 oz) Green Giant® garbanzo beans, drained

2 tablespoons chopped fresh cilantro or parsley


In 4-quart Dutch oven, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.

Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.

 Stir in chili, kidney and garbanzo beans. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

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