This hearty 3-bean chili is packed with flavor and nutrients! It combines black beans, kidney beans, and pinto beans for a colorful and filling meal.
I love how simple this chili is to make! Just throw everything in a pot, let it simmer, and enjoy the cozy aroma. Perfect for chilly days or a quick weeknight dinner!
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing because it adds flavor. If you’re not a fan, feel free to use canola or avocado oil instead.
Beans: The combination of black, kidney, and pinto beans gives a lovely variety. You can substitute any of these with chickpeas or lentils if you prefer something different.
Vegetable Broth: I love using vegetable broth for extra depth. However, if you only have water, that works too! For added flavor, consider chicken broth.
Spices: The spices bring warmth and depth. If you like it spicy, try adding cayenne pepper or a dash of hot sauce. You can also adjust the amount of chili powder to taste.
How Do I Sauté Onions and Garlic Without Burning Them?
Sautéing onions and garlic is key for building flavor, but they can easily burn if the heat is too high. Here’s what I recommend:
- Keep the heat at medium. It allows the onions to soften and caramelize without burning.
- Add a pinch of salt while cooking, as it helps draw out moisture and speeds up the process.
- Stir frequently. This ensures even cooking, avoiding those dark bits that can taste bitter.
Follow these tips, and you’ll get perfectly sautéed onions and garlic every time!
How to Make 3-Bean Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 cups vegetable broth or water
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For Garnishing:
- Fresh chopped cilantro or green onions
- Optional: sour cream or plain yogurt for topping
How Much Time Will You Need?
This hearty 3-bean chili takes about 15 minutes to prep and 30 minutes to cook. It’s perfect for a quick meal with plenty of time for the flavors to come together. So in just about 45 minutes, you can enjoy a warm, comforting bowl of chili!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent. Then, add the minced garlic and diced red bell pepper, and cook for another 3-4 minutes, until the bell pepper has softened.
2. Add the Spices:
Stir in the tomato paste, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 1 minute so the spices can release their flavors!
3. Combine the Main Ingredients:
Next, add the diced tomatoes with their juices and the vegetable broth (or water). Stir everything together until well combined.
4. Add the Beans:
Now it’s time to add the black beans, kidney beans, and pinto beans. Give it a good mix to ensure everything is evenly distributed.
5. Simmer the Chili:
Bring the chili to a gentle simmer. Then, reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes. This allows all the delicious flavors to meld together!
6. Season and Serve:
Before serving, taste the chili and add salt and pepper as needed. Serve it hot, garnished with fresh cilantro or green onions on top. You can also add a dollop of sour cream or plain yogurt for an extra creamy touch.
Enjoy your hearty and flavorful 3-bean chili with some crunchy cornbread or tortilla chips on the side – it’s the perfect meal for any day!
Can I Use Different Beans for This Chili?
Absolutely! Feel free to swap in any beans you love, such as chickpeas or lentils. Just keep the total volume similar to ensure the consistency remains perfect.
How Can I Make This Chili Spicier?
If you like a kick, you can add more chili powder or introduce some diced jalapeños or a dash of cayenne pepper. Stir them in during the cooking process for a nice heat!
Can I Make This Chili in Advance?
Yes! This chili is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating to enjoy again!
