Three-Bean Chili

Chloe

A hearty, protein-packed vegetarian chili made with black, kidney, and pinto beans, garlic, bell pepper, tomatoes, and bold spices. Simmered to perfection for a warm, flavorful dish that heats up any meal.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dinner

Cuisine American

Servings 6 servings

Calories 280 kcal

Ingredients

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 (28 oz) diced tomatoes (with juice)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (any color)
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 cup vegetable broth or water

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they turn translucent, about 5 minutes.
Stir in the minced garlic and chopped bell pepper, cooking for another 2-3 minutes until fragrant.
Add in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the vegetables with the spices.
Pour in the diced tomatoes with their juice, along with the vegetable broth or water. Stir well to combine.
Add the rinsed black beans, kidney beans, and pinto beans to the pot. Season with salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes, allowing the flavors to meld beautifully.
After 45 minutes, taste and adjust the seasoning if necessary, adding more spices or salt to your preference.
Serve hot, garnished with fresh cilantro, avocado, or your favorite toppings!

Notes

Use fresh and high-quality ingredients for the best flavor.
For a thicker chili, mash some of the beans after cooking or add a tablespoon of tomato paste.
Chili often tastes even better the next day after refrigeration allows flavors to develop.