Lunch

A hearty, smoky three bean chili with vegetables and grains. Deeply satisfying, flexible, and built for leftovers.

Servings: 6–8

Time: Prep 15 minutes · Cook 40–45 minutes · Total ~1 hour

Ingredients

Base

• 1 medium onion, diced
• 2–3 carrots, diced
• 2 cups diced butternut squash, can substitute frozen cubes
• 3–4 cloves garlic, minced, or 1 tsp garlic powder
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• ½–1 tsp onion powder
• Salt to taste

Beans & Grains

Dried beans cooked ahead add depth, but canned beans work beautifully here.

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup cooked farro (or ½ cup dry and 1.5 cups water cooked separately)

Vegetables & Liquids

• 2 cans diced tomatoes, with juice
• 2 cups vegetable broth, adjust for preferred overall consistency
• 2 tsp smoky chipotle bouillon, to taste, or chipotle chili powder, adjust salt as needed
• 1 cup corn

Toppings

• Lime wedge
• Fresh cilantro or scallions
• Additional salt, chipotle, or lime to taste

Method

1. Sauté onion, carrots, and butternut squash. Cook 5–7 minutes until softened.  If using frozen squash, allow it to thaw slightly and add later.
2. Stir in garlic (or garlic powder), cumin, chili powder, smoked paprika, onion powder, and salt. Cook 1 minute to bloom the spices.
3. Add black, kidney, and pinto beans along with the diced tomatoes. Stir well.
4. Pour in 2–3 cups vegetable broth, depending on how thick you like it.
   Add chipotle bouillon and stir until dissolved.
5. Bring to a gentle boil, then reduce heat and simmer 20–30 minutes, stirring occasionally, until carrots are tender and flavors deepen. 
6. Stir in cooked farro. Adjust liquid if needed.  If using frozen butternut, add semi-thawed cubes before farro. 
7. Add more salt, lime, chipotle, or broth until it hits your perfect balance.
8. Ladle into bowls and add toppings (Lime Crema, Vegan Parm, cilantro, scallions, etc.).

Optional Toppings

• Chili Top Trio recipes
  • Lime Crema (cashew or silken tofu)
  • Vegan Parm Sprinkle
• Fresh cilantro, lime, pickled onions, pepitas

Taste & Texture Notes

Thick but spoonable. Beans remain intact, not mushy. Grain adds body, not starchiness. Even better next day

Make It Yours

• Swap quinoa ↔ farro, or any whole grain on hand.
• Adjust smokiness via chipotle.
• Add a pinch of cayenne pepper for extra spice.
• Thin with broth or thicken by simmering uncovered.

---