Irresistible Three-Bean Chili Recipe for Cozy Nights

There’s something magical about a steaming bowl of Three-Bean Chili. Picture this: a hearty blend of spices dancing with the rich aroma of simmering beans, filling your kitchen with warmth and comfort. Mediterranean bowl pairing As you scoop a generous portion into your favorite bowl, the vibrant colors of red, green, and black beans beckon you to dive in for that first satisfying bite.

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On chilly evenings or during lively gatherings, this Three-Bean Chili transforms an ordinary night into something extraordinary. It’s the ultimate dish for cozy family dinners or casual get-togethers with friends. one-pot meal ideas And let me tell you, once you’ve tasted this flavor explosion, you’ll be counting down the days until you can make it again!

When my friend threw a last-minute game night, I whipped up this Three-Bean Chili, and it disappeared faster than the snacks! cold sesame noodles.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Kidney Beans: A classic choice; they add a robust texture and soak up flavors wonderfully.

• Black Beans: These bring a creamy consistency and earthy notes that complement the chili perfectly.

• Pinto Beans: With their mild flavor, pinto beans balance out the spicy kick of the chili. For more inspiration, check out this Mexican Corn Chicken Soup recipe.

• Diced Tomatoes: Use canned diced tomatoes for convenience; they add moisture and tangy brightness.

• Onion: A chopped onion enhances sweetness when sautéed; choose yellow for depth or red for color.

• Garlic: Fresh minced garlic packs a punch; feel free to use more if you’re feeling adventurous!

• Chili Powder: This is where the magic happens! Adjust the amount based on your spice tolerance.

• Cumin: It adds warmth and depth; I usually double it because I love that smoky flavor.

• Bell Pepper: Any color works—green offers bitterness while red brings sweetness; chop them finely.

• Vegetable Broth: Choose low-sodium broth so you can control saltiness; it forms the chili’s base.

• Olive Oil: A splash helps sauté veggies until they’re tender and fragrant.

• Salt & Pepper: Essential seasonings—taste as you go to find your perfect balance!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté Those Veggies!: Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking until they’re tender and fragrant—about 5 minutes.

Add Garlic & Spices!: Stir in minced garlic along with chili powder and cumin. Cook for another minute until fragrant—this step makes your kitchen smell heavenly!

Toss in the Beans!: Add all three types of beans (drained) along with diced tomatoes. Stir everything together until well combined—your pan should look colorful now!

Add Broth & Simmer!: Pour in vegetable broth and bring everything to a gentle boil. Reduce heat to low and let it simmer uncovered for 30 minutes; this allows flavors to meld beautifully.

Taste & Adjust Seasoning!: After 30 minutes, taste your chili! Add salt and pepper as needed; remember that flavors deepen as it cooks.

Serve Hot!: Ladle your Three-Bean Chili into bowls and garnish with toppings like avocado or cilantro if desired—enjoy this warm hug in a bowl! mango salsa topping.

Now that you’ve made your masterpiece, sit back and enjoy each hearty spoonful while relishing its delightful flavors! For more inspiration, check out this Sausage and Vegetable Soup recipe.

Perfecting the Cooking Process

Start by sautéing the onions and garlic for that aromatic base. Then add your beans and tomatoes, letting them simmer to meld the flavors beautifully.

Add Your Touch

Feel free to swap out any bean varieties or throw in some corn for extra sweetness. Add a splash of lime juice for a zesty kick!

Storing & Reheating

Store your three-bean chili in an airtight container in the fridge for up to a week. Reheat gently on the stovetop, adding a splash of water if needed.

I remember the first time I made three-bean chili for a potluck; it vanished in minutes! Everyone was raving about it, and I felt like a culinary rock star.

FAQ

What beans should I use for three-bean chili?

Black beans, kidney beans, and pinto beans work perfectly together in this recipe.

Can I make this chili vegetarian?

Absolutely! This three-bean chili is naturally vegetarian and packed with flavor!

How can I thicken my three-bean chili?

For thicker chili, simmer longer or mash some beans to create a creamier texture.

Print

Three-Bean Chili

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• Author: homerecipeseasy
• Total Time: 40 minutes
• Yield: Serves approximately 4

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Description

Three-Bean Chili is a comforting and flavorful dish, perfect for chilly nights or lively gatherings. Packed with protein-rich beans and vibrant spices, this hearty chili is not only easy to prepare but also a guaranteed crowd-pleaser. Enjoy it on its own or paired with cornbread for a satisfying meal that warms the soul.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 bell pepper, chopped
• 3 cups low-sodium vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper; sauté until tender (about 5 minutes).
2. Stir in minced garlic, chili powder, and cumin; cook for another minute until fragrant.
3. Add the three types of beans and diced tomatoes to the pot; stir well to combine.
4. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for 30 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with toppings like avocado or cilantro if desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 3g
• Sodium: 400mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg

Keywords: For added sweetness, consider mixing in corn or a splash of lime juice. This chili can be stored in an airtight container in the fridge for up to one week.