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A hearty bowl of three-bean chili topped with fresh herbs.

Three-Bean Chili

This Three-Bean Chili is a warm, hearty meal bursting with flavors from three types of beans, fresh vegetables, and spices, perfect for chilly evenings or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 7 servings
Calories 250 kcal

Ingredients
  

Aromatics

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Vegetables

  • 1 medium bell pepper (red or green), diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced

Beans and Base

  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth

Spices

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste

Finishing Touch

  • 1 cup corn (fresh, frozen, or canned)

Optional Toppings

  • avocado Optional topping
  • cilantro Optional topping
  • jalapeños Optional topping
  • sour cream Optional topping
  • shredded cheese Optional topping

Instructions
 

Preparation

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Cooking

  • Incorporate the diced bell pepper, carrots, and celery into the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
  • Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the sautéed vegetables. Stir well to coat the mixture evenly with the spices.
  • Pour in the kidney beans, black beans, pinto beans, crushed tomatoes, and vegetable broth. Stir thoroughly to combine all ingredients and bring the chili to a gentle simmer.
  • Reduce the heat to low, cover the pot, and let the chili simmer for about 30-35 minutes.
  • In the last 5 minutes of cooking, stir in the corn. Taste and adjust the seasoning if needed.
  • Remove from heat once the chili is heated through.

Notes

For perfect results, let the chili rest for a few hours or overnight for the flavors to deepen. This dish can be made in a slow cooker as well.
Keyword Chili Recipe, Comfort Food, hearty meal, Three-Bean Chili, Vegetarian Chili