RECIPE: Three Bean Chili - CulinArt Group

Eat Well Blog

RECIPE: Three Bean Chili

To include February’s Superfood: Chiles – this hearty and delicious recipe will warm you up with its flavor and physically heat you up during this “chilly” winter months!

Three Bean Chili

Makes 6 servings

Serving Size: 8 oz


  • 2 each Garlic Cloves, Fresh
  • 28 oz Black beans, canned, drained, rinsed
  • 28 oz Cannellini beans, canned, drained, rinsed
  • 28 oz Kidney beans, canned, drained, rinsed
  • 1 each White onion, diced
  • 1 each Red bell pepper, chopped
  • 2 oz Celery, fresh, diced
  • 55 oz Canned tomatoes, crushed, drained
  • 1 Tbsp Cumin, ground
  • 1 tsp Coriander, ground
  • 1 Tbsp Chili powder
  • ¼ tsp Salt
  • 1/8 tsp Ground black pepper
  • ¾ tsp Olive oil


  1. Preheat oven to 300 degrees F.
  2. In a deep baking pan, combine spices, cumin, chili powder, black pepper, and coriander. Place in the oven for 25 minutes.
  3. In a large pot, saute garlic in olive oil and allow the garlic to become fragrant and translucent. Add the onion, celery, and peppers. Saute for 8 minutes. Add 1/3 of the spice mixture to the pot and saute for 10 minutes.
  4. Add the beans and salt. Cover the pot and allow to cook for 25 minutes.
  5. Add tomatoes and remaining spices. Bring to a boil, then reduce to a simmer and allow to simmer for 2 hours.
  6. Serve over rice, top with cheese (if you would like), and enjoy!


  • 0
  • February 26, 2020



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“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

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