Rainbow Chili


Since Spring is well underway here in the Northern Hemi, I feel like this is probably the last time I’ll be able to get away with posting a hot soupy style recipe, at least until September. But, chili still seems apropos as I peer out my window and watch tiny glistening snowflakes dance past the brand new buds on our street tree.

I feel like this recipe is a perfect candidate for representation of early Spring. Even though this hearty and colorful bowl of comfort seems more suited for Winter, the vast amount of fresh veggies and playful spices makes the dish fit quite nicely under “primavera”.  It may be a little oxymoronic, but it definitely works. Feel free to sneak in a few extra veggies (broccoli, purple kale, etc.) to make it even more colorful!


Recipe Notes:

This makes a LOT of chili. Half the ingredients if serving 2 to 4.

Have a few freezer bags handy as this chili freezes beautifully. To reheat, simply warm in a pot over medium-heat, stirring occasionally until thawed–add water to thin as needed.

Rainbow Chili

  • 1 small red onion, diced
  • 140 g white button mushrooms, quartered
  • 2 medium red potatoes, skins on and diced
  • 1 small yellow zucchini, diced
  • 1 small orange bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 150 g collard greens, chopped into small pieces
  • 10 cups vegetable broth
  • 2 teaspoons sea salt
  • 1 teaspoon coriander
  • 3 teaspoons chili powder
  • 1/2 teaspoon allspice
  • 2 teaspoons turmeric
  • 2 teaspoons smoked paprika
  • 1 cup corn
  • 2 cups cooked black beans, rinsed
  • 2 cups cooked kidney beans, rinsed
  • 2 cups butter beans, rinsed
  • 5 tablespoons gram flour mixed with 1/3 cup water until VERY smooth
  • 1 avocado, diced
  • few lime wedges
  • 1/4 cup chopped cilantro


In a large stock pot, combine all the ingredients up to the corn and bring to a boil. Reduce heat to medium low to retain a constant simmer. Cook for 10 minutes, or until potatoes begin to soften and add in the corn, black beans and kidney beans.

In a food processor, puree the butter beans and then blend into the rest of the ingredients into the stockpot. Drizzle in the gram flour slurry and simmer on medium heat, about 10 minutes, or until thickened. Do not undercook or the raw besan flavor will come through, which in my opinion, is not at all desirable.

Serve with avocado, a squeeze of lime, and fresh cilantro.


Yield: 8 to 10 servings

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5 Responses to Rainbow Chili

  1. Jill says:

    This came out very fresh. I didn’t exactly follow the portions because I didn’t want to make so much, but I used the same veggies, kale instead of collards and added some jalapeno. I probably should have cut the water more as it was soupy, but doesn’t matter. Next time I will double the spices for more of the chili flavor. The lime at the end is essential.

  2. Maria Tadic says:

    I love recipes that use lots of different colored veggies! I always try to have 3 colors on my plate – this recipe definitely fits that and its one dish!

  3. […] Rainbow Chili – This bright bowl of chili is packed with all kinds a deliciously veggies including red potatoes, zucchini, mushrooms, and yellow peppers. What a great way to welcome Spring! […]

  4. Christa says:

    Can I just say how AMAZING this looks?? I’ve been searching for chili recipes that don’t use tomatoes and have found a couple using pumpkin, but this I must make! I still want warm comfort food… spring has arrived yet in Calgary, I need to move somewhere warmer!

  5. This looks so tasty! Yum!