I just made this amazing three bean chili recipe, and it's so good! It's got black beans, kidney beans, and pinto beans, all mixed together in a rich, tomato-based sauce. It’s warm, hearty, and perfect for a chilly day. Trust me, you'll want to make this chili again and again!
Chili is a popular dish all year round, but it's especially loved during the colder months. It's perfect for a cozy night in, game day, or even a potluck, when you crave something warm and comforting meal.
Chili has a rich history that dates back to the 1800s in Texas. It's a dish that's evolved over time, with various regions adding their own unique twist. Our chili recipe brings together the best of all worlds, creating a hearty and flavorful dish that's both traditional and unique.
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Why You Will Love This Recipe
Here are the reasons why we love this three bean chili recipe:
Easy to Make: Simple steps and easy ingredients.
Flavorful: Packed with delicious spices and veggies.
Healthy: Full of protein and fiber from the beans.
Versatile: Great for lunch, dinner, or leftovers.
Customizable: Add your favorite toppings like cheese and sour cream.
Comforting: Perfect for a cozy meal on a cold day.
Meal Prep Friendly: Make a big batch and enjoy it all week.
Vegetarian: A tasty meatless option that everyone will enjoy.
Freezer Friendly: Save some for a quick meal later.
Kid-Friendly: Mild enough for kids but can be spiced up for adults.
Ingredients
The ingredients in this chili are super simple and healthy. You've got black beans, kidney beans, and pinto beans, which are all packed with protein and fiber. It's all easy to find and comes together to make a delicious meal!
Black beans are packed with protein and fiber, making them super nutritious. Kidney beans have a firm texture and a slightly sweet taste. They’re great for adding substance to the chili. Pinto beans are creamy and mild, blending well with the other ingredients.
Onion adds a savory base to the chili. Garlic brings a robust flavor to the dish. It’s great for heart health and adds depth to the chili. If you don’t have fresh garlic, garlic powder is a good substitute.
Red and green bell peppers add a sweet crunch and bright color. They’re full of vitamins A and C. If you don’t have bell peppers, you can use any other colored peppers or even add some diced carrots.
Jalapeño peppers give the chili a nice kick. They’re not just about the heat; they’re also rich in vitamin C. If you want a milder chili, you can skip the jalapeño or use a milder pepper like a poblano.
Diced tomatoes create a rich, tangy base. They’re full of antioxidants like vitamin C and lycopene. Tomato paste makes the chili smooth and flavorful. It’s low in calories and adds a nice richness to the dish.
Vegetable broth keeps the chili hearty and savory. It’s lower in calories than meat-based broths and perfect for vegetarians. If you don’t have vegetable broth, you can use water or any other broth you prefer.
Frozen corn adds a sweet pop to the chili. It’s full of vitamins and fiber. If you don’t have frozen corn, canned corn works just as well.
Spices:
- Chili powder is essential for that classic chili flavor.
- Ground cumin adds a warm, earthy flavor.
- Paprika gives the chili a subtle sweetness and vibrant color.
- Oregano enhances the overall taste by bringing a herby, earthy note that complements the beans and spices.
Optional:
- Lime juice adds a fresh, zesty finish. It’s packed with vitamin C and brightens up the flavors.
- Fresh cilantro is great for garnish, adding a fresh, herby flavor.
- Shredded cheese makes the chili creamy and delicious. It’s a good source of calcium and protein.
- Sour cream adds a cool, tangy contrast. It’s rich and creamy, perfect for balancing the spices.
- Avocado slices add a creamy texture and healthy fats. They’re full of vitamins and great for heart health. If you don’t have avocado, a dollop of guacamole works too.
See the recipe card for quantities.
Instructions
Here's how to make this delicious and easy three bean chili recipe. Just follow these simple steps, and you'll have a hearty and flavorful meal ready in no time!
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the bell peppers, celery, and jalapeño (if using), and cook for another 5 minutes, until the peppers start to soften.
- Stir in the black beans, kidney beans, pinto beans, diced tomatoes, and tomato paste. Pour in the vegetable broth and stir to combine.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- Stir in the frozen corn and let the chili simmer for an additional 5-10 minutes, until the corn is heated through. Serve with shredded cheese, sour cream, and avocado slices, if desired.
Hint: For an extra depth of flavor, try adding a dash of smoked paprika or a teaspoon of cocoa powder. It may sound strange, but it really enhances the taste!
Variations
Here are three fun variations for this recipe that you might love:
1. Spicy Three Bean Chili: If you love a little extra heat, this variation is for you. Add an extra jalapeño or even a serrano pepper for more spice. You can also throw in some hot sauce or a pinch of cayenne pepper.
2. Slow Cooker Three Bean Chili: For a set-it-and-forget-it approach, use a slow cooker. After sautéing the onions, garlic, and bell peppers over medium heat, transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Smoky Three Bean Chili: Add a smoky twist by using smoked paprika instead of regular paprika. You can also add some chopped chipotle peppers in adobo sauce. This variation adds a rich, smoky flavor.
These variations show how versatile and adaptable the three bean chili recipe can be, allowing you to customize it to your taste and cooking style. Enjoy experimenting with these different versions and find your favorite!
Equipment
To make this three bean chili, you'll need a few basic kitchen tools.
A large pot is essential for cooking everything together, and a cutting board and sharp knife are important for chopping the veggies.
Measuring spoons help you get the spices just right, and a can opener is handy for opening all those canned beans and tomatoes.
Finally, a wooden spoon is great for stirring everything up. That's it – simple equipment for a delicious meal!
Storage
Fridge Storage: Store any leftover chili in an airtight container in the fridge. It will stay fresh for up to 3 days. Just reheat it on the stove over medium heat or in the microwave when you're ready to enjoy it again.
Freezer Storage: If you want to save some chili for later, it freezes really well. Let the chili cool completely, then transfer it to a freezer-safe container or a zip-top bag. It will keep in the freezer for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and then reheat it on the stove over medium heat.
Top Tip
For an even deeper flavor, make your chili a day ahead of time. Letting it sit overnight in the fridge allows the spices to meld and intensify, making the chili taste even better the next day. Just reheat it gently on the stove over medium heat, and enjoy an even more delicious bowl of chili!
FAQ
Yes, absolutely! After sautéing the onions, garlic, and bell peppers over medium heat, transfer them to a slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
If you don’t have vegetable broth, you can use chicken broth or beef broth for a richer flavor. For a vegetarian option, water with a bit of soy sauce or miso paste can also work.
Yes, you can! Brown some ground beef, turkey, or chicken in the pot before adding the vegetables. This will add more protein and a different texture to the chili.
Related
Looking for other recipes like this? Try these:
Vegetarian Comfort Food: Three Bean Chili Recipe
This easy three bean chili recipe is hearty and full of flavor, with black, kidney, and pinto beans. Perfect for a cozy meal anytime!
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cans (30 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 2 teaspoons chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup frozen corn
- 1 tablespoon lime juice (optional)
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sour cream, and avocado slices (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the red and green bell peppers, celery and jalapeño (if using), and cook for another 5 minutes, until the peppers start to soften.
- Stir in the black beans, kidney beans, pinto beans, diced tomatoes, and tomato sauce. Pour in the vegetable broth and stir to combine.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to ensure all the spices are evenly distributed.
- Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- Stir in the frozen corn and lime juice, and let the chili simmer for an additional 5-10 minutes, until the corn is heated through.
- Ladle the chili into bowls and garnish with fresh cilantro. Serve with shredded cheese, sour cream, and avocado slices, if desired.
- Prep Time: 10
- Cook Time: 45
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
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