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Three Bean Chili

A hearty and flavorful chili made with three types of beans, fresh vegetables, and aromatic spices, perfect for family gatherings on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans and Vegetables
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
Spices and Broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 cups vegetable broth
  • 2 tablespoons Olive oil for cooking

Method
 

Preparation
  1. Start by draining and rinsing all the beans. Dice your onion, bell pepper, and mince the garlic.
Cooking
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent (about 4-5 minutes).
  2. Add the bell pepper and garlic, sautéing for another 2-3 minutes until fragrant.
  3. Sprinkle in the chili powder and cumin, stirring to combine.
  4. Add the rinsed beans and diced tomatoes to the pot. Stir to mix everything together, then pour in the vegetable broth. Season with salt and pepper.
  5. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes.
  6. Serve hot, garnished with your choice of toppings.

Notes

Feel free to use other beans like navy or chickpeas. Letting your chili sit for a bit after cooking can enhance the flavors even more. Avoid overcooking the vegetables at the start, they should be tender, not mushy. Refrigerate leftovers in an airtight container for 4-5 days, or freeze for up to 3 months.