Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Vegetarian Three-Bean Chili By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Servings: 8 This chili is also delicious served over white or brown rice or with warmed tortillas on the side. Ingredients 1 tablespoon extra-virgin olive oil 2 medium carrots, finely chopped 1 large onion, finely chopped ½ jalapeno chile, seeded and minced 3 large garlic cloves, minced 1 ½ teaspoons dried oregano, preferably Mexican, crumbled 1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder 1 chipotle chile canned in adobo sauce, minced 1 can (28 ounces) whole plum tomatoes, drained and crushed 1 bay leaf 1 can (15 ounces) kidney beans, drained and rinsed 1 can (15 ounces) garbanzo beans, drained and rinsed 1 can (15 ounces) pinto beans, drained and rinsed 2 ½ cups water 1 ½ teaspoons coarse salt ¼ teaspoon freshly ground pepper ½ bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups) 1 tablespoon plus 1 ½ teaspoons chopped fresh cilantro, plus sprigs for garnish 1 avocado, peeled and sliced, for garnish Lime wedges, for serving Directions Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour. Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime. Print