This 3-Bean Chili is a cozy dish packed with flavor! It blends kidney beans, black beans, and pinto beans for a tasty mix that’s filling and hearty.
I’ve got to tell you, it’s perfect for sharing on chilly nights. Just throw everything in one pot, and you’re done! You can even top it with cheese if you like extra gooey goodness! 🧀
Key Ingredients & Substitutions
Beans: Kidney, black, and pinto beans create a fantastic mix of flavors and textures. If you’re in a pinch, feel free to use any canned beans you have on hand, like chickpeas or navy beans. They will still bring great nutrition!
Ground Meat: I often use ground turkey for a lighter meal, but you can skip the meat or try plant-based options like lentils or meat substitutes. It keeps the chili vegetarian and jam-packed with protein!
Spices: Chili powder and cumin are essential for that robust chili flavor. If you want to kick up the heat, use more cayenne or even add a touch of chipotle powder for a smoky kick!
Toppings: Sour cream adds a lovely creaminess. However, Greek yogurt is a great healthy alternative if you prefer something lighter. Fresh cilantro or green onions brighten up each bowl beautifully.
How Do You Make the Chili Extra Flavorful?
The secret to rich and tasty chili lies in cooking your veggies well and toasting your spices. Start by sautéing the onion and bell pepper; this caramelization adds depth. Then, don’t skip toasting the spices! This step wakes up their flavors.
- Cook onions and peppers until they soften in oil for about 5 minutes.
- Add garlic and cook for another minute. This brings out the garlic’s fragrance.
- Toast the spices in the meat mixture to deepen their flavor before adding other ingredients.
- Simmering the chili for at least 30 minutes allows time for all the flavors to blend, making every bite more delicious.
3-Bean Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey (optional; for vegetarian option, omit or substitute with plant-based protein)
- 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 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 cup water or beef/vegetable broth
For Serving:
- Sour cream, for topping
- Chopped green onions or fresh cilantro, for garnish
How Much Time Will You Need?
This 3-Bean Chili requires about 15 minutes to prepare and at least 30 minutes to cook. So, you’ll have a comforting meal ready in about 45 minutes. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the veggies are softened and the onion is translucent.
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute, just until it’s fragrant. This adds a nice aroma and flavor to your base!
3. Brown the Meat (Optional):
If you’re using ground beef or turkey, add it to the pot now. Cook the meat, breaking it apart with a spoon, until it’s browned and cooked through—about 6-8 minutes. Once done, drain any excess fat to keep the chili lighter.
4. Toast the Spices:
Now, it’s time to stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook this mixture for about 1 minute, letting the spices toast and develop their flavors.
5. Mix in the Beans & Tomatoes:
Add the drained kidney beans, black beans, and pinto beans along with the diced tomatoes, tomato sauce, and water or broth. Stir everything together well to combine all the ingredients into a delicious mix.
6. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes, stirring occasionally. This allows the chili to thicken and all the lovely flavors to meld together.
7. Adjust Seasonings:
After simmering, taste your chili and adjust the seasonings if needed. You can add more salt or spices if you like it spicier!
8. Serve & Enjoy:
Serve your hearty 3-Bean Chili hot, topped with a dollop of sour cream and a sprinkle of chopped green onions or cilantro for a fresh touch. It pairs wonderfully with cornbread or tortilla chips for a complete meal!
This 3-Bean Chili is not just satisfying; it’s also a great way to enjoy a nutritious meal that’s full of flavor and comfort! Enjoy every bite!
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for kidney, black, and pinto beans, you can easily substitute or mix in other beans like chickpeas or cannellini for a unique twist. Just make sure to drain and rinse any canned beans you use!
Is This Chili Freezer-Friendly?
Yes! You can freeze leftovers for up to 3 months. Just let the chili cool completely, then transfer it to an airtight container or freezer bag. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave.
How Can I Make This Chili Spicier?
If you’re looking for more heat, you can increase the cayenne pepper, add some chopped jalapeños, or even include diced hot peppers in the mix. Another option is to serve the chili with hot sauce on the side so everyone can adjust the spice levels to their taste!
Can I Make This Chili in a Slow Cooker?
Yes! Simply sauté the onions, bell peppers, and garlic as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious, hands-off approach!
