This is a simple, vegetarian chili recipe that can be customized to your tastes or what you have available. It freezes well and can be reheated in the microwave. Different vegetables and beans may be used, and cheese or sour cream make great toppings. Fresh beans may be used, but canned are easier and the liquid in the can helps thicken the chili. I buy canned beans without salt added, or at least labeled as having reduced sodium. If you use canned beans that do not say “reduced” or “no” salt on the label, then do not add the 2 teaspoons of salt with the beans and only add additional salt to taste after everything is fully cooked and reduced.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/three-bean-chili