Nancy Peacock Certified Health Coach

Three Bean Chili with Fall Greens Sauté

Prep Notes

Three Bean Chili with Fall Greens Sauté
Makes 4 servings



  • 4 tsp olive oil, divided
  • ½ small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 Poblano pepper, seeded and chopped
  • 1 TB chili powder·1 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 (14-oz) can black beans, rinsed and drained
  • 1 (14-oz) can red kidney beans, rinsed and drained
  • 1 (14-oz) can garbanzo beans, rinsed and drained
  • 2 C vegetable or chicken broth·1 shallot, thinly sliced
  • 1 bunch greens (collards, Swiss chard, kale, escarole, etc), washed (but not dried), stems removed, leaves roughly chopped
  • 1 tsp apple cider or other vinegar (optional)
  • Sea salt and freshly ground pepper



  1. For the 3 Bean Chili: In a large Dutch oven, sauté the onion, garlic and Poblano pepper in 2 tsp olive oil until it’s fragrant, about 4-5 minutes.
  2. Add chili powder, cumin and cayenne pepper to vegetables and stir to combine, then add beans and broth. Bring to a light simmer, then reduce heat and cover partially. Let simmer gently for 20 minutes. Taste and adjust seasonings if needed.

For the Fall Greens Sauté:

  1. Heat 1 tsp olive oil in a large skillet. Add shallot and sauté until lightly browned.
  2. Add greens to the pan and toss frequently until they are bright green but wilted, adding water by the tablespoon if the greens are sticking to the pan. If needed, cover the skillet for 2-3 minutes. Season with sea salt and pepper and sprinkle with a little vinegar for added zing if desired.