chili 3 bean recipe

Written ByJenny Smyth Posted on
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The Best chili 3 bean recipe

I’ve been making this chili 3 bean recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a weekend gathering. I love how the flavors all come together – the sweetness of the onions and bell peppers, the smokiness of the chili powder, and the depth of the beans.

And the best part is that it’s incredibly easy to make, just throw everything in a pot and let it simmer all day. My kids love helping me in the kitchen, especially when we get to add in all the toppings – shredded cheese, sour cream, and diced onions. It’s a great way to get them involved in cooking without feeling overwhelmed.

And as an added bonus, this recipe is packed with protein and fiber from the beans, making it a great option for a healthy meal. Plus, it’s super versatile – you can serve it over rice, with some crusty bread on the side, or even as a dip for tortilla chips. I’ve made it for potlucks, family gatherings, and even just a random Tuesday night dinner.

It’s always a crowd-pleaser! The aroma alone will fill your kitchen with warmth and comfort – it’s like a big hug in a bowl. I could go on and on about this recipe…

but trust me when I say it’s a game-changer. Give it a try and see for yourself why this chili 3 bean recipe has been a staple in our household for so long.

Hearty Three Bean Chili

4.9 from 693 votes

A robust and flavorful chili made with kidney, black, and pinto beans. This hearty dish is packed with vegetables and spices for a satisfying meal.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 cups vegetable broth or water
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 tablespoon brown sugar or maple syrup
Salt and black pepper to taste

For Serving (optional)

Shredded cheddar cheese
Sour cream or Greek yogurt
Fresh cilantro, chopped
Sliced jalapeños
Lime wedges

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium heat.
2Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5 to 7 minutes.
3Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using) and cook for 1 minute until fragrant.
4Pour in the crushed tomatoes, tomato sauce, and vegetable broth, stirring well to combine.
5Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it cook for 15 minutes, allowing the flavors to meld.
6Add the drained and rinsed kidney beans, black beans, and pinto beans to the pot.
7Stir in the brown sugar or maple syrup, and season with salt and black pepper to taste.
8Increase the heat to medium and bring the chili back to a gentle simmer.
9Reduce the heat to low and let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally, until it has thickened to your liking.
10The beans should be tender and the chili should be rich and aromatic.
11Taste and adjust seasoning with more salt, pepper, or chili powder if desired.
12Remove the pot from the heat and let the chili rest for 5 minutes before serving.
13Ladle into bowls and top with your choice of shredded cheese, sour cream, cilantro, jalapeños, and a squeeze of lime juice for extra brightness.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 12g🥩Protein: 16g

📝Notes

For a thicker chili, mash some of the beans against the side of the pot before simmering. This chili tastes even better the next day as the flavors continue to develop. You can substitute any combination of beans you have on hand.

Watch Video Of How Hearty Three Bean Chili Works

One of my favorite things about this chili 3 bean recipe is that it’s so easy to store and reheat – just scoop it into an ice cube tray for individual portions or refrigerate/freeze as needed. When reheating, you can add some fresh cilantro or scallions on top for extra flavor.

For serving ideas, consider setting up a toppings bar with all sorts of delicious options: shredded cheese, sour cream, diced onions, crushed tortilla chips… you name it!

This chili is always a hit at family gatherings or potlucks – just be sure to bring enough servings!

❓ Frequently Asked Questions About Hearty Three Bean Chili

1. What type of beans should I use?

In this recipe, you can use any combination of three types of beans: kidney beans, black beans, and pinto beans. You can also use canned beans if you prefer.

2. Can I make this recipe in a slow cooker?

Yes! This recipe is perfect for slow cookers – simply brown the meat and sauté the onions before adding everything to the slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.

3. How do I adjust the heat level?

If you prefer milder chili, reduce or omit the cayenne pepper or red pepper flakes altogether.

4. Can I freeze this recipe?

Absolutely! This chili freezes beautifully – simply thaw it overnight in the fridge or reheat it straight from the freezer.

5. What sides should I serve with this recipe?

Some popular options include cornbread, crusty bread, or even some warm flour tortillas.

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