three bean chili recipe
The Best three bean chili recipe
The beans and vegetables in this chili are packed with fiber and plant-based protein, making it a great way to eat healthily without sacrificing taste. Kids usually eat it straight from the bowl, and even the pickiest eaters tend to like it—partly because it’s so flavorful, but also because it’s easy to customize. I’ve included a mix of kidney, black, and pinto beans, which add a nice variety of textures, and the tomatoes bring a bright acidity that cuts through the richness. It’s a dish that’s as comforting as it is nutritious, and it’s the kind of meal that feels like a hug in a bowl.
Three-Bean Chili with Smoky Spices
A hearty, flavorful chili packed with black, kidney, and pinto beans, simmered with tomatoes, spices, and a touch of cumin for depth. Perfect for a cozy weeknight meal.
🥘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 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup beef or vegetable broth
- Salt and black pepper to taste
- Shredded cheese
- Fresh cilantro
- Diced avocado
- Sour cream
- Green onions
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes. -
2
Stir in crushed tomatoes, tomato sauce, chili powder, cumin, smoked paprika, bay leaf, and broth. Bring to a boil. -
3
Reduce heat to low, add the drained beans, and simmer uncovered for 25–30 minutes until flavors meld and beans are tender. -
4
Remove bay leaf, adjust seasoning with salt and pepper, and let cool slightly before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Three-Bean Chili with Smoky Spices Works
❓ Frequently Asked Questions About Three-Bean Chili with Smoky Spices
1. What’s the best way to prep the beans before adding them to the chili?
Rinsing the canned beans under cold water helps remove excess sodium and any cloudiness, while draining and rinsing dried beans (if using) removes surface dirt and reduces cooking time. For dried beans, soak them overnight in plenty of water—change the water after 12 hours to improve flavor and texture.
2. Can I use frozen beans instead of fresh or canned?
Yes, frozen beans work well, but they may not be as flavorful as fresh or canned. If using frozen, thaw and drain them first, then rinse to remove excess liquid. Frozen beans also tend to be slightly softer, so adjust cooking time by about 5 minutes if needed.
3. What if I don’t have all the spices listed? Can I substitute?
Most spices are flexible, but key ones like cumin, smoked paprika, and chipotle peppers add depth. If missing cumin, use ground coriander or a pinch of dried oregano. Skip chipotle? A dash of cayenne or extra chili powder works. For a milder heat, reduce the cayenne or omit it entirely.
4. How do I know if the chili is done when the meat is fully cooked?
The chili is ready when the meat reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly as it simmers. Stir occasionally to prevent sticking, and check the edges—if they’re pulling away from the pot, it’s nearly done. Taste a spoonful; it should be rich and flavorful, not watery.
5. Can I make this chili ahead of time? How should I store and reheat?
Absolutely! Chili tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over medium-low heat, stirring often, until bubbling and hot through. Avoid boiling to preserve texture.
