Three-Bean Chili is that warm hug on a chilly day, bursting with vibrant flavors and a symphony of textures. Imagine scooping up hearty beans, tender veggies, and a spicy kick all in one bowl—it’s like a celebration for your taste buds. Cheesy Chicken Broccoli Shells This dish is perfect for everything from cozy family dinners to lively game nights when you want everyone to gather around the table.
This recipe has a special place in my heart because it reminds me of college days spent with friends, huddled around the stove, trying to outdo each other with our chili-making skills. Dill Pickle Pasta Salad The aroma wafting through the air was enough to make our stomachs growl louder than our laughter. And trust me, nothing beats sharing stories over a big pot of Three-Bean Chili!
Why You'll Love This Recipe
- This Three-Bean Chili is quick to prepare, making it a lifesaver on busy weeknights
- Its bold flavors will have everyone asking for seconds
- The colorful mix of beans and veggies makes it visually appealing on any table
- Plus, it’s versatile enough to serve as a topping for baked potatoes or as a standalone dish
I remember the first time I served this dish at a potluck; my friends couldn’t stop raving about how delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Kidney Beans: These hearty beans add texture and protein; opt for canned for convenience or soak dried beans overnight.
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Black Beans: Rich in flavor and nutrients, black beans give your chili depth; rinsing canned ones helps reduce sodium.
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Pinto Beans: Creamy and slightly sweet, pinto beans balance the spiciness; don’t forget to drain and rinse those canned ones.
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Bell Peppers: Choose colorful bell peppers for sweetness and crunch; I love using red and yellow for their vibrant hues.
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Onion: A staple in chili, onions add sweetness; cook until they’re translucent for the best flavor.
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Garlic: Fresh garlic elevates the flavor profile; crushed or minced works best—just avoid burning!
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Canned Tomatoes: Diced tomatoes provide acidity; go for fire-roasted varieties for an added smoky touch.
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Chili Powder: Essential for that classic chili flavor; adjust the amount based on your spice tolerance.
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Cumin: This earthy spice deepens the flavors; try not to skip it!
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Vegetable Broth: For added moisture and flavor; low-sodium versions work best to control saltiness.
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Olive Oil: Used for sautéing vegetables; extra virgin adds richness to your dish. For more inspiration, check out this Sausage and Vegetable Soup recipe.
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Salt & Pepper: Essential seasonings to enhance overall flavor; taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below. Loaded Fries Recipe.
Let’s Make it together
Sauté the Aromatics: Start by heating olive oil in a large pot over medium heat. Add chopped onion and bell peppers, stirring until they soften and smell heavenly.
Add Garlic: Toss in minced garlic and cook until fragrant, about 30 seconds. Be careful not to let it burn—no one likes bitter garlic!
Add the Beans: Stir in drained kidney beans, black beans, and pinto beans. Mix them well into the aromatic base until they’re evenly coated with oil.
Add Tomatoes and Spices: Pour in diced tomatoes along with their juices. Sprinkle chili powder and cumin while stirring gently to combine everything beautifully.
Pour in Broth: Add vegetable broth gradually until you reach your desired consistency. Bring everything to a gentle simmer while stirring occasionally.
Simmer Away: Allow your Three-Bean Chili to simmer uncovered for about 30 minutes. Cheeseburger Quesadillas This lets all those delicious flavors meld together nicely.
Now that you’ve created this delightful bowl of warmth known as Three-Bean Chili, feel free to customize it! Top with avocado slices or fresh cilantro if you’re feeling fancy (or just want Instagram-worthy food). This comforting dish is sure to bring smiles at any gathering—enjoy every savory bite!
You Must Know
- Three-Bean Chili is not just a meal; it’s a hearty hug in a bowl!
- With its rich flavors and warm spices, it’s perfect for chilly nights
- This dish is super filling and great for meal prep, making it the ultimate comfort food
Perfecting the Cooking Process
Start by sautéing onions and garlic to build flavor before adding beans and spices. Then let it simmer for an extra cozy taste.
Add Your Touch
Feel free to swap beans or add veggies like bell peppers for a colorful twist! Experiment with spices to find your perfect blend.
Storing & Reheating
Store leftover chili in an airtight container in the fridge for up to five days. Reheat on the stovetop over medium heat until warmed through.
Chef's Helpful Tips
- Use dried beans soaked overnight for a deeper flavor; they hold their shape better
- Adjust spice levels based on your heat tolerance
- A thickening trick?
- Blend a portion of the chili for a creamy texture without cream!
I remember the first time I made Three-Bean Chili for my friends. They couldn’t stop raving about how good it was—definitely a proud chef moment!
FAQ
What types of beans can I use in Three-Bean Chili?
For more inspiration, check out this Mexican Corn Chicken Soup recipe.
You can mix black, kidney, and pinto beans or use whatever you have!
Can I make this chili vegan?
Absolutely! Just ensure all ingredients are plant-based, including vegetable broth.
How long does Three-Bean Chili last in the fridge?
It can last up to five days when stored properly in an airtight container.
Three-Bean Chili
- Total Time: 40 minutes
- Yield: Serves 6
Description
Three-Bean Chili is the ultimate comfort food, perfect for chilly evenings and gatherings. This hearty dish combines kidney, black, and pinto beans with vibrant bell peppers and spices for a warm, flavorful experience that delights the senses. Easy to prepare and versatile, this chili is not only satisfying as a standalone meal but also makes a fantastic topping for baked potatoes or nachos. Gather around the table and enjoy every savory bite of this delicious creation!
Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup diced bell peppers (red and yellow)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted if possible)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups vegetable broth (low-sodium preferred)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and bell peppers; sauté until softened.
- Stir in minced garlic and cook until fragrant (about 30 seconds).
- Add kidney beans, black beans, and pinto beans to the pot; mix well.
- Pour in diced tomatoes along with their juices. Sprinkle chili powder and cumin; stir to combine.
- Gradually add vegetable broth until desired consistency is reached. Bring to a gentle simmer while stirring occasionally.
- Allow chili to simmer uncovered for about 30 minutes to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
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