This hearty 3-bean chili is packed with flavor and goodness! Made with three types of beans, tomatoes, and a mix of spices, it’s perfect for warming up on a chilly day.
I love how easy it is to make! Just throw everything in a pot and let it simmer. Plus, it’s great for leftovers—perfect for lunch the next day!
Key Ingredients & Substitutions
Olive oil: I prefer olive oil for sautéing as it adds a nice flavor, but feel free to use canola or avocado oil if that’s what you have on hand.
Beans: Kidney, black, and pinto beans make a great combination, but you can easily swap in any beans you like! Chickpeas or cannellini beans also work well. Be sure to rinse and drain them to reduce the sodium content.
Spices: Chili powder is essential for flavor, but if you need a milder option, try swapping it with paprika. You can also add extra spices like cayenne pepper to kick up the heat, or use a pre-made chili seasoning mix for convenience.
Vegetable broth: If you don’t have vegetable broth, water works just fine, though broth adds more depth of flavor. You can also use chicken broth if you’re okay with non-vegetarian options.
How Do I Get the Best Flavor from My Chili?
The secret to a flavorful chili lies in how you cook the vegetables and spices. Start by sautéing your onion, garlic, and peppers in olive oil. This brings out their natural sweetness and depth. Don’t rush this step!
- Heat the olive oil over medium heat before adding the diced onion and bell pepper.
- Sauté for about 5 minutes until they soften, then add minced garlic and spices for about 2 minutes to enhance their flavors.
- Mix in the beans and tomatoes after toasting the spices; this technique builds a rich base for your chili.
Finally, remember to let it simmer! A longer cook time allows the flavors to meld, so don’t skip this step. Enjoy the process!
3-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup vegetable broth or water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Optional garnishes: sour cream, shredded cheddar cheese, chopped green onions, fresh cilantro
- Cornbread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, for a total of about 40 minutes. It’s quick and perfect for a filling meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook them for about 5 minutes until they begin to soften. Then, add the minced garlic and stir for another minute until fragrant.
2. Add the Spices:
Next, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook this mixture for an additional 1-2 minutes, stirring frequently. This will help to toast the spices and bring out their flavors!
3. Combine Ingredients:
Now it’s time to add all the beans! Pour in the kidney beans, black beans, pinto beans, diced tomatoes (with their juice), tomato sauce, and vegetable broth. Give it a good stir to mix everything together.
4. Bring to a Boil:
Turn up the heat to high and bring the chili to a boil. Once it starts bubbling, lower the heat to a gentle simmer. Leave it uncovered and let it cook for at least 30 minutes. Stir occasionally, and you’ll notice it thickening up nicely.
5. Season and Serve:
After simmering, taste your chili and add salt and black pepper according to your preference. Feel free to adjust any spices if necessary. Serve hot in bowls and top with your favorite garnishes like sour cream, shredded cheese, green onions, or cilantro!
6. Enjoy with Cornbread:
Don’t forget to serve it with warm cornbread on the side for a cozy touch. Enjoy your delicious homemade 3-bean chili!
This chili is rich, hearty, and full of comforting flavors, making it perfect for a cozy meal. Enjoy every spoonful!
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for kidney, black, and pinto beans, you can substitute any beans you like, such as chickpeas or navy beans. Just be sure to rinse and drain them before adding to the chili.
How Do I Make It Spicier?
If you want to turn up the heat, you can add more cayenne pepper or some diced jalapeños when sautéing the vegetables. Hot sauce is also a great option for adding a spicy kick just before serving!
Can I Make This Chili Ahead of Time?
Yes, you can prepare this chili up to two days in advance! Just store it in an airtight container in the fridge. When ready to enjoy, reheat on the stove or in the microwave until warmed through.
How Do I Store Leftovers?
Leftover chili can be stored in the fridge for up to 3 days. Make sure to keep it in an airtight container. If you want to store it longer, freeze the chili for up to 3 months, thaw it in the fridge overnight before reheating.
