This hearty 3-Bean Chili is packed with flavors and goodness! It combines kidney beans, black beans, and pinto beans in a rich, tomato-based sauce that’s simply delightful.
I love how easy it is to make and how it warms me up on chilly days. Plus, leftovers are even better, so it’s great for meal prep! Just grab a spoon and enjoy! 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing vegetables. You can swap it with canola oil or avocado oil if you prefer a different flavor or have any allergies.
Beans: The combo of kidney, black, and pinto beans gives the chili a nice texture and flavor. If you don’t have one type, feel free to use any beans you like—chickpeas or cannellini beans work too!
Ground Meat: I usually add ground beef for heartiness, but ground turkey or a plant-based meat alternative makes it lighter and is perfect for vegetarians. It’s all about your preference!
Spices: Chili powder and cumin are key for that classic chili flavor. If you want less heat, skip the cayenne or use sweet paprika instead. Adjust to your taste!
How Do I Get the Best Flavor from My Chili?
The magic of chili happens when you take your time to cook the spices. After sautéing your vegetables, add the spices and let them cook for a minute. This helps release their essential oils and deepens the flavor. Cook it low and slow for at least 30 minutes to allow all the ingredients to mix well.
- Don’t rush it! Simmer uncovered to thick up the chili’s consistency.
- Taste as you go! Adjust salt, spices, or acidity with a squeeze of lime if you need to.
- Letting it rest can even boost the flavors overnight—it’s great for meal prep!
How to Make 3-Bean Chili
Ingredients You’ll Need:
- For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey (optional; for a vegetarian version, omit or substitute with plant-based meat)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional Toppings:
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Chopped green onions
How Much Time Will You Need?
This scrumptious 3-Bean Chili takes about 15 minutes to prepare and around 30 to 45 minutes to simmer. So, you’ll be enjoying a warm and hearty meal in about an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onions and green bell pepper. Sauté them until they soften, which should take about 5 minutes. The smell will be fantastic!
2. Add Garlic:
After the onions and peppers are soft, stir in the minced garlic and let it cook for another minute until it’s fragrant. You’ll love how this smells!
3. Brown the Meat (Optional):
If you’re using ground beef or turkey, add it to the pot now. Break it up with a spoon and cook until it’s fully browned, about 6-8 minutes. If there’s lots of fat, drain it off.
4. Toast the Spices:
Next, stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, and oregano. Cook this mixture for 1-2 minutes while stirring frequently. This step really brings out the flavors!
5. Add Tomatoes and Broth:
Pour in the crushed tomatoes, diced tomatoes (with their juice), tomato paste, and broth. Mix everything together well—you want all those delicious ingredients to combine!
6. Incorporate the Beans:
Add the kidney beans, black beans, and pinto beans to the pot. Stir again to evenly distribute the beans throughout the chili.
7. Simmer the Chili:
Bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30-45 minutes, stirring occasionally. This will help the flavors meld and thicken the sauce nicely.
8. Season to Taste:
Before serving, taste your chili and add salt and pepper as needed. You can also adjust the spices to your liking—add more spice if you’re feeling adventurous!
9. Serve and Enjoy:
Dish out the chili into bowls and top it with a dollop of sour cream or Greek yogurt, along with chopped cilantro and green onions if you like. Enjoy your cozy bowl of 3-Bean Chili!
Enjoy this comforting, filling 3-Bean Chili perfect for any day!
Can I Use Different Types of Beans?
Absolutely! While kidney, black, and pinto beans are classic choices, you can substitute with any beans you prefer. Chickpeas or cannellini beans work well, too. Just make sure to drain and rinse canned beans!
How Can I Make This Chili Spicier?
If you like it hot, increase the cayenne pepper or add diced jalapeños when sautéing the vegetables. You can also stir in some hot sauce at the end to tailor the heat to your taste!
Can I Freeze Leftover Chili?
Yes, chili freezes wonderfully! Let it cool completely, then transfer to an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stovetop or in the microwave.
How Long Does It Last in the Fridge?
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. Just reheat on the stove or microwave until warmed through, and enjoy it again!
