3 bean chili recipe
The Best 3 bean chili recipe
Classic Three-Bean Chili with Crispy Topping
A hearty, flavorful chili packed with kidney, black, and pinto beans, topped with a crispy, cheesy breadcrumb mixture. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- ½ cup panko breadcrumbs
- ¼ cup shredded cheddar cheese
- 2 tbsp melted butter
- ½ tsp garlic powder
- ¼ tsp black pepper
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes. -
2
Add crushed tomatoes, tomato sauce, beans, cumin, smoked paprika, chili powder, oregano, bay leaf, salt, and pepper. Stir well. -
3
Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until beans are tender. -
4
Preheat oven to 375°F. Mix breadcrumbs, cheese, melted butter, garlic powder, and black pepper in a bowl. -
5
Spoon chili into baking dishes or a large oven-safe skillet. Sprinkle topping evenly over the top. Bake for 10–12 minutes until golden and crispy.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Three-Bean Chili with Crispy Topping Works
❓ Frequently Asked Questions About Three-Bean Chili with Crispy Topping
How do I adjust the spice level in this chili?
Use the standard recipe as a base, then add 1–2 tablespoons of hot sauce or chili powder for extra heat. If you prefer milder chili, reduce the amount of onion and garlic in the first step or skip the chipotle peppers entirely. Always taste as you cook—adjusting at the end can be trickier.
Can I make this chili ahead of time?
Yes, chili tastes even better the next day. Let it cool completely before refrigerating in an airtight container for up to 5 days. Reheat gently on the stove over medium heat, stirring occasionally, until hot through. For extra flavor, reheat with a splash of broth or a pinch of salt.
What if I don’t have a Dutch oven?
A heavy-bottomed pot or deep skillet works fine for the first step (sautéing the veggies). For the simmering step, transfer the chili to a larger pot with a lid and cook on low heat, stirring occasionally, until thickened. A slow cooker can also work—simmer on low for 6–8 hours, adding water as needed to keep it moist.
How do I serve this chili with the right sides?
Classic pairings include cornbread, a fresh salad with avocado or greens, and crusty bread or tortilla chips. For a lighter option, serve with a dollop of Greek yogurt or sour cream instead of cheese. Don’t forget a side of pickled jalapeños or a sprinkle of fresh cilantro for brightness.
Can I freeze this chili for later?
Absolutely. Portion the chili into freezer-safe containers or bags, leaving 1-inch headspace. Label with the date (chili freezes best within 3 months). Thaw overnight in the fridge, then reheat as directed above. Frozen chili can become slightly mushy—stirring well before serving helps restore texture.
