Description
A rich, hearty, and flavorful 3 Bean Chili Recipe made with black beans, kidney beans, and pinto beans, simmered in a bold, spiced tomato broth. Perfect for meal prep, cozy dinners, or game day!
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
Spices & Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Sauté the aromatics: Heat olive oil in a large pot, then sauté onions and garlic until fragrant.
- Toast the spices: Stir in chili powder, cumin, smoked paprika, and oregano for 30 seconds to release flavors.
- Add the liquids and beans: Pour in diced tomatoes, tomato sauce, vegetable broth, and all three beans. Stir well.
- Simmer: Bring to a boil, then reduce heat and let it simmer for 30–45 minutes. Stir occasionally.
- Adjust consistency: If too thick, add broth. If too thin, mash some beans or simmer uncovered.
- Serve and enjoy: Garnish with cheese, sour cream, fresh cilantro, or avocado slices.
Notes
- For extra heat, add diced jalapeños or cayenne pepper.
- To make it meatier, add ground beef or turkey before sautéing the onions.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Keywords: 3 Bean Chili Recipe