Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.


wic recipe chili

Quick Bean Chili

This 20-minute recipe has tons of flavor and is perfect on a cold day!
Cook Time: 20 minutes
Total Time: 20 minutes
Course: Main Dish, Side Dish, Soups
Servings: 6 people


  • 2 tsp olive oil
  • 1 cup onion chopped
  • 1/2 cup green peppers diced
  • 2 tsp garlic minced
  • 3/4 cup water
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 15.5 oz can garbanzo beans rinsed & drained
  • 1 15.5 oz can kidney beans rinsed & drained
  • 1 15.5 oz can black beans rinsed & drained
  • 1 14oz can vegatable broth
  • 1 can diced tomatoes (low sodium or no salt added)
  • 1/4 cup fresh cilantro for serving (optional)
  • 6 tbsp plain yogurt for serving (optional)
  • 6 tbsp shredded cheese for serving (optional)


  • Heat a pot on medium heat and add oil.
  • Chop the onion, pepper, and garlic and add to the pan once the oil begins to sizzle. Sauté for about 3 minutes until the onion turns clear.
  • Stir in water, tomato paste, chili powder, cumin, garbanzo beans, kidney beans, black beans, broth, and diced tomatoes. Simmer for about 8-10 minutes.
  • Remove from heat, add cilantro, and serve with plain yogurt & cheese.


Chef Tips

  • Try using frozen vegetables instead
  • You can use ketchup or marinara sauce  instead of tomato paste if you don’t have it
  • Add ground beef, pork, turkey, or chicken for a heartier version. Add it in the beginning with the onions!
  • Adding quick cooking rice such as Uncle Bens
  • Add fresh spinach, kale, frozen peas etc. at the end for more veggies
wic recipe chili
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