Print

Easy Three Bean Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

This easy three bean chili recipe is a hearty and flavorful dish perfect for any time of the year. Made with a combination of black beans, kidney beans, and pinto beans, this chili is rich in protein and fiber. It’s a simple, one-pot meal that’s ideal for busy weeknights or meal prep. Packed with spices and a hint of smokiness, this chili is both satisfying and nutritious.

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 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground oregano
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper (optional)
  • Fresh cilantro for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté the diced onion, garlic, and bell peppers until softened.
  • Add the black beans, kidney beans, pinto beans, and diced tomatoes to the pot.
  • Pour in the vegetable broth and add cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne pepper (if using). Stir well.
  • Bring the mixture to a simmer and cook for 25-30 minutes, allowing the flavors to meld.
  • Serve hot, garnished with fresh cilantro.

Notes

  • For added texture, you can add corn or diced zucchini.
  • This chili pairs well with cornbread or over a bed of rice.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Nutrition

Find it online: https://sandrarecipes.com/easy-three-bean-chili-recipe/