This 3-Bean Chili is a warm hug in a bowl! Packed with kidney beans, black beans, and pinto beans, it brings a tasty mix of flavors and textures that everyone will love.
It’s simple to throw together and perfect for chilly days or game nights. Plus, I always enjoy topping mine with a little cheese and sour cream—yum!
Key Ingredients & Substitutions
Beans: Kidney, black, and pinto beans are the trio that makes this chili hearty. You can swap them with chickpeas or lentils if you’re looking for a different flavor or if beans aren’t your thing.
Olive Oil: This adds a nice richness to the base. If you are cooking at high heat, feel free to use canola or avocado oil. They have higher smoke points and work well too.
Spices: Chili powder is a must, but if you’re looking for more heat, add cayenne pepper or chipotle powder. I love using fresh chili peppers for an extra kick, but dried spices work great!
Vegetable Broth: It helps in building a deep flavor. If you prefer, you can use chicken broth or even just plain water. For a richer taste, try adding a splash of beer or wine!
How Can I Make My Chili Extra Flavorful?
For a flavor boost, don’t skip the step of toasting your spices! Heating them in the olive oil enhances their aroma and taste. Cooking the onions and peppers until they’re nice and soft also builds a sweet base for your chili.
- Use a wide pot to allow for even cooking and better evaporation for thicker chili.
- Simmer the chili uncovered for the best flavor. This helps concentrate it!
- Give it a taste test towards the end! Adjust the spices and seasoning as needed. A splash of vinegar or lime juice can brighten the flavors.
How to Make 3-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 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 cup vegetable broth or water
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Optional toppings: sour cream, diced avocado, sliced jalapeño, chopped fresh cilantro, shredded cheese, cornbread or tortilla chips
How Much Time Will You Need?
This 3-Bean Chili requires about 10 minutes of prep time and 40 minutes of cooking time. Total time is roughly 50 minutes, making it a quick and easy dish to prepare for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and green bell pepper. Sauté these for about 5-7 minutes until they soften and the onion becomes translucent. This will give your chili a delicious base flavor.
2. Add Garlic and Toast Spices:
Next, add the minced garlic to the pot and cook for another 1-2 minutes until it’s fragrant. This is the time to stir in the tomato paste, chili powder, ground cumin, smoked paprika, and oregano. Allow this mixture to cook for about a minute; it helps the spices release their wonderful aroma!
3. Combine the Beans and Tomatoes:
Now it’s time to add the diced tomatoes (with their juice), kidney beans, black beans, pinto beans, and vegetable broth to your pot. Give everything a good stir to make sure it’s well combined.
4. Simmer Away:
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally as it simmers. You’ll want to cook it until the chili thickens and all those yummy flavors meld together.
5. Season and Serve:
Once your chili has thickened, season it with salt and black pepper to taste. Serve it hot in bowls, topped with a dollop of sour cream, diced avocado, sliced jalapeños, freshly chopped cilantro, and don’t forget your favorite side of cornbread or tortilla chips!
This hearty 3-Bean Chili is rich, comforting, and easy to make—perfect for a cozy meal!
Can I Use Different Beans in This Chili?
Absolutely! Feel free to mix and match your favorite beans. You can substitute kidney beans, black beans, and pinto beans with chickpeas, cannellini beans, or even lentils for a different texture and flavor.
How Can I Make This Chili Spicier?
If you like a kick, consider adding diced jalapeños or other hot peppers when you sauté the vegetables. You can also increase the chili powder or add a pinch of cayenne pepper to boost the heat level in the final dish.
Can I Make This Chili in Advance?
Yes! This chili actually tastes even better the next day as the flavors continue to meld. You can prepare it in advance and store it in the refrigerator for up to 3 days or freeze it for several months. Just reheat it gently on the stovetop or in the microwave before serving.
What Should I Serve With This Chili?
This chili is great on its own, but it pairs wonderfully with toppings like sour cream, shredded cheese, diced avocado, or tortilla chips. You can also serve it with cornbread, rice, or a simple green salad for a complete meal!
