This hearty 3-bean chili is a warm and filling dish packed with flavors! It combines black beans, kidney beans, and pinto beans, creating a colorful bowl of goodness.
It’s super easy to make—just mix everything in one pot and let it simmer. I love topping mine with cheese and enjoying it with some crusty bread. Perfect for cozy days!
Key Ingredients & Substitutions
Olive oil: This adds richness to your chili. You can swap it with vegetable oil, canola oil, or even avocado oil if you prefer.
Beans: The trio of kidney, black, and pinto beans delivers different flavors and textures. If you have any other beans like white beans or chickpeas, feel free to mix it up!
Bell pepper: I enjoy using a red bell pepper for its sweetness, but green works well too. For a twist, consider using poblano peppers for a bit of heat and flavor.
Spices: Chili powder is key for flavor. If you don’t have it, taco seasoning is a great substitute, or you can mix cumin, paprika, and cayenne for a similar kick.
Sour cream or yogurt: This helps balance the flavors. If you want a dairy-free option, avocado or cashew cream can be used instead.
How Do I Make the Perfect Chili Base?
Creating a great chili base is all about layers of flavor. Start by sautéing your onions and bell peppers to bring out their sweetness. Don’t rush this step; it sets the foundation.
- Heat the pot to medium before adding olive oil, then sauté onions and bell peppers for about 5 minutes. This caramelizes them nicely.
- Add minced garlic and let it cook briefly—high heat can burn it quickly, so watch closely!
- When you add the spices, let them cook for a minute to “bloom” their flavors; this step enhances the chili taste significantly.
3-Bean Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup vegetable broth or water
- 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 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or green onions, chopped for garnish
- Sour cream or plain Greek yogurt (for topping)
How Much Time Will You Need?
This tasty 3-bean chili takes about 15 minutes to prepare. After that, you’ll let it simmer for about 30-45 minutes to really bring out the flavors. So, in total, you can expect to spend about 1 hour (including prep and cooking time).
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and diced bell pepper. Sauté these until they are soft, which should take around 5 minutes. Enjoy the lovely smell as they start to caramelize!
2. Add the Garlic:
Next, toss in the minced garlic and let it cook for another 1-2 minutes. Stir it around until it’s fragrant but be careful not to burn it; garlic can get bitter if overcooked.
3. Toast the Spices:
Now, it’s time to stir in the chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Cook these spices for about a minute. This toasting step really helps to enhance the flavors.
4. Combine the Tomatoes:
Add in the diced tomatoes, tomato paste, and vegetable broth or water to the pot. Stir everything together well to combine all those lovely flavors.
5. Add the Beans:
Now it’s time for the stars of our chili – the beans! Add the kidney beans, black beans, and pinto beans to the mixture. Stir to ensure everything is mixed nicely.
6. Simmer the Chili:
Bring the chili to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let it cook for about 30-45 minutes, stirring occasionally, until the chili thickens and the flavors meld together beautifully.
7. Season to Taste:
Finally, season your chili with salt and pepper to taste. Give it a good stir and see if it needs anything else!
8. Serve and Enjoy:
Serve your hearty 3-bean chili hot in bowls, topped with a dollop of sour cream and garnished with fresh cilantro or green onions. For a delightful touch, consider serving it with cornbread or crusty bread on the side.
Enjoy your warm and flavorful 3-Bean Chili! Perfect for gatherings or a cozy night in!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned beans are a great time-saver and work perfectly for this recipe. Just make sure to drain and rinse them to reduce sodium content and remove any canning liquid.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth, you can use water instead, but it might be a bit less flavorful. Another option is to use chicken broth for a non-vegetarian option. Just keep in mind it will change the flavor slightly!
How Should I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-5 days. For longer storage, you can freeze it for up to 3 months. Just make sure to cool it completely before freezing!
Can I Make This Chili Spicier?
Yes, if you love some heat, you can add more cayenne pepper or even fresh chopped jalapeños. You can also serve it with hot sauce on the side for those who want to kick up the spice level even more!
