This hearty 3-bean chili is packed with flavor and good-for-you ingredients! It’s made with kidney beans, black beans, and pinto beans, creating a comforting mix everyone loves.
I make it on chilly days, and it warms me right up! You can top it with cheese or avocado for extra yumminess. Trust me, you’ll want seconds of this tasty dish! 🌶️
Key Ingredients & Substitutions
Olive Oil: A basic cooking oil that adds flavor. You can substitute it with vegetable or canola oil if you’re out of olive oil.
Onion: Diced onions contribute to the chili’s flavor base. If you dislike onions, you can skip them or use shallots for a milder taste.
Bell Peppers: I like using both red and green for color and sweetness. Feel free to swap in yellow or orange peppers, or use just one color based on what you have.
Beans: This recipe shines with kidney, black, and pinto beans. Any mixed variety like cannellini or chickpeas works too, or use all one type for simplicity.
Spices: Chili powder and cumin are key for flavor. If you want a spicier kick, add a pinch of cayenne or jalapeños. For milder flavors, try paprika alone.
How Do I Cook Perfectly Tender Beans in My Chili?
Using canned beans makes the process easy for this recipe, but here’s how to make sure they’re perfectly tender in your chili. Always rinse your beans before adding them to remove any excess salt or preservatives.
- When adding beans, stir them gently into the chili so they don’t break apart and lose their texture.
- Don’t overcook the chili once the beans are in. Simmer for about 25-30 minutes to let the beans absorb flavors without getting mushy.
- Take a taste before serving! Adjust the seasoning to your liking as every batch may need a little tweak.
How to Make 3-Bean Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup vegetable broth or water
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 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
- 1/4 cup fresh cilantro, chopped (optional)
For Garnish:
- Sour cream or Greek yogurt
- Sliced green onions
How Much Time Will You Need?
This flavorful 3-bean chili takes about 10 minutes of prep time and about 30 minutes to cook. You’ll enjoy a warm, hearty meal in less than an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté it for about 4-5 minutes until it becomes translucent. This helps build a flavorful base for your chili.
2. Add the Veggies:
Next, toss in the minced garlic and both the diced red and green bell peppers. Continue cooking for another 3-4 minutes until the peppers soften a bit.
3. Mix in the Tomatoes and Broth:
Stir in the diced tomatoes, tomato sauce, and vegetable broth (or water). This will create the luscious sauce for your chili, so mix it well!
4. Season It Up:
Now add the ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Stir everything together to evenly distribute the spices throughout the sauce.
5. Add the Beans:
Carefully add the drained and rinsed kidney beans, black beans, and pinto beans into the pot. Stir thoroughly to combine all the ingredients.
6. Bring to a Boil:
Turn up the heat to bring the chili to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 25-30 minutes. Stir occasionally for a thick and flavorful chili!
7. Final Taste Test:
After simmering, taste your chili and adjust any seasonings. You may want more salt, pepper, or chili powder based on your preferences.
8. Add Some Freshness:
Before serving, stir in the fresh chopped cilantro if you’re using it. This adds a lovely freshness to your chili.
9. Serve & Enjoy:
Dish out the hot chili into bowls and top with a dollop of sour cream or Greek yogurt and sliced green onions for a tasty garnish. Enjoy it alongside toasted bread or crunchy tortilla chips!
10. Savor Every Bite:
This hearty, comforting 3-bean chili is perfect for family dinners or chilly nights. Don’t forget to share with friends!
Can I Use Different Types of Beans?
Absolutely! While this recipe uses kidney, black, and pinto beans, you can mix and match with other beans like cannellini, chickpeas, or even lentils based on your preference or pantry availability.
How Can I Make This Chili Spicier?
If you like heat, consider adding diced jalapeños or a pinch of cayenne pepper when cooking. You can also increase the amount of chili powder for an extra kick!
Can I Make This Chili Vegetarian or Vegan?
This recipe is already vegetarian. To keep it vegan, just ensure that any garnishes, like sour cream, are dairy-free options. Greek yogurt can be substituted with coconut yogurt or cashew cream for a creamy finish.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. Just thaw it overnight in the fridge before reheating on the stove or in the microwave.
