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
Scale
- 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