#TastyThursday – Three Bean Chili Soup

Supposedly, it’s fall in South Florida. You can tell since it hasn’t reached 90 in a little while, but sometimes you aren’t sure when the heat index is still at 100 degrees, and it rains like it should in the summer!
At any rate, fall is the perfect time for soup, and this amazing chili hits the spot, even on a warm day.
Three Bean Chili Soup:
  • 2 Tablespoons olive oil, or coconut oil
  • 1 Onion, Chopped
  • 2 Cloves garlic, chopped
  • 4 Celery, sliced
  • 1 Tablespoon cumin powder
  • 1 Tablespoon chili powder
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon paprika powder
  • 2 Chipotle pepper, chopped
  • 1 Can organic crushed tomatoes
  • 3 Cups vegetable broth
  • 1/2 Can organic coconut milk
  • Salt and Pepper to taste
  • 1 Can organic pinto beans, drained and rinsed
  • 1 Can organic black beans, drained and rinsed
  • 1 Can organic kidney beans, drained and rinse


  • sour cream
  • Chopped red onions
  • Chopped cilantro
  • Chips
  • Lime


  1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
  2. Add the chili powder, cumin, paprika, chipotle peppers, coconut milk and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
  3. Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
  4. Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
  5. Serve the chili in bowls with a dollop of sour cream and some chopped onions and cilantro.
  6. Refrigerate any leftovers. The chili tastes even better the next day!

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.