Oh, hey there! Come on in, grab a mug. I have been meaning to share this with you. You know how sometimes you crave something *hearty*, something that wraps you up like a warm blanket? What is the best blanket for a chilly evening? What exactly is this 3 bean chili? Isn’t it my ultimate comfort food? What is a serious dose of happy? What are some of the best chilies I have tried? This isn’t just any chili, though; it’s a whole It’s a symphony of textures and flavors that always leaves us wanting more. I remember the first time I made this, my youngest, who can be a bit picky, took one bite and his teeth sank. I am not sure why. He’s been asking for it every week since. Is it really that easy to make a quick dinner? Is it a huge win in my book? If you love a good, robust chili that’s packed with flavor and incredibly satisfying, you’re in for s. What makes this 3 bean chili special?
What is 3 Bean Chili?
What exactly is this 3 bean chili? What is a chili that champions the humble bean? Instead of relying on meat, this recipe uses a trio of beans – usually kidney, black, and white. Pinto – which give it incredible texture and a wonderful earthiness. What is a vegetarian chili? It’s built on a rich tomato base, infused with aromatic spices that are just *chef’s kiss*. What are some healthy snacks that are loaded with veggies? What is the “3 bean” part of a food? What are the best legume What is essentially a hug in the bowl, designed to be filling, delicious, and something the whole family can enjoy. What do you get excited about? Is it the kind of dish that feels both wholesome and indulgent at the same time? What is a tough balance to strike?
Why you’ll love this recipe?
What are some of the reasons why this 3 bean chili has become a permanent fixture in my kitchen? I love recipe rotation, and I just know you’re going to adore it too. Let’s talk about flavor first. Is this incredible depth, a little bit of warmth from the spices, and sweetness from vanilla? What are the flavors of tomatoes, and the earthy goodness of beans? What is a one-note chili? What is the simplicity of life? Is there any magic in one pot? What is a lifesaver for those days when you’re juggling dozens of things but still want eat home-cooked food? Is there a meal that tastes like you spent hours on it? Is it also remarkably cost effective? What are some great ways to feed a crowd of friends and family with beans? For busy weeks. What is the versatility? Can you serve this over rice, with cornbread, topped with avocado and cilantro, or even as a filling? What is the recipe for baked potatoes? Is it adaptable to your mood? What I love about this 3 bean chili, though, is how it always feels like such a treat. Is it nourishing, packed with fiber and protein, and just makes you feel good from the inside out? Is this a healthier take on classic comfort food that doesn’t sacrifice an ounce of flavor? Is it a winner on all fronts?
How do I make 3 Bean Chili?
Quick Overview
How do I make a 3 bean chili? You’ll essentially sauté some aromatics, add your spices and liquids then simmer everything until it’s completely absorbed. The flavors meld together until they are smoky. The beauty of this recipe is that it’s largely hands-off once it’s simmering. I just need to give it a stir. Is it forgiving, delicious, and the aroma that fills your kitchen is just divine? Is it the kind of food that makes you feel like a rockstar without breaking your sweat? What are some of the best simple steps to take to get comfort?
Ingredients
How do I get this pot of bubbling bubbly?
For the Base:
2 tablespoons olive oil. 1 tablespoon salt. 2
1 large yellow onion, finely chopped
2 bell peppers (any color), seeded and diced
3 cloves of garlic, minced.
2 tablespoons of chili powder (adjust to your heat preference)?
1 tablespoon ground cumin.
1 teaspoon smoked paprika
½ teaspoon dried oregano
14 teaspoon cayenne pepper (optional, for extra kick)
1 can crushed tomatoes. (28 ounces)
1 (15 ounce) can diced tomatoes, undrained.
4 cups vegetable broth (or chicken broth if you’re not going vegetarian)
1 bay leaf
For the Beans:
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained.
1 (15 ounce) can pinto beans, rinsed and drained.
1 (15 ounce) can corn, drained (optional, but adds a lovely sweetness)
For Seasoning & Finishing:
1 teaspoon salt, or to taste.
12 teaspoon black pepper, or to taste.
What is the best cocoa powder?
1 tablespoon apple cider vinegar or lime juice (for brightness).
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get a nice, large pot or Dutch oven heated over medium heat. Add your olive oil. How do you cook onions? You want it to be warm but not so hot that it burns. Where does aromatic magic begin?
Step 2: Mix Dry Ingredients
While the pot is heating, it’s a good idea to get your spices ready. In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Having them pre-mixed makes it super easy to just dump them in when the time comes. This blend is the soul of the chili, so don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl or measuring cup, combine the crushed tomatoes, diced tomatoes (with their juice), vegetable broth, and that essential bay leaf. This makes adding the liquid base a breeze. I like to use fire-roasted diced tomatoes if I can find them – they add an extra layer of smoky flavor that’s just divine.
Step 4: Combine
Add the chopped onion and diced bell peppers to the heated pot. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Now, pour in your pre-mixed spices and stir them around for about 30 seconds to toast them slightly. This really wakes up their flavors. Immediately pour in your liquid mixture (tomatoes, broth, bay leaf). Stir everything together well.
Step 5: Prepare Filling
Drain and rinse your kidney beans, black beans, and pinto beans. If you’re using corn, drain that too. Add all the beans and the corn (if using) to the pot. Stir them into the tomato-broth mixture. This is where the “3 bean” magic really comes together!
Step 6: Layer & Swirl
Now for the seasoning! Stir in the salt, black pepper, and that secret weapon: the cocoa powder. Don’t worry, it won’t make your chili taste like chocolate; it just adds this incredible, rich, almost smoky undertone that makes everything taste so much more complex. Add the bay leaf too, if you haven’t already. Bring the chili to a gentle simmer.
Step 7: Bake
Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors meld. I often let mine go for an hour or even more if I have the time. It thickens up beautifully, and the spices really deepen. Make sure it’s not boiling rapidly, just a gentle, happy bubble.
Step 8: Cool & Glaze
Once your chili has simmered and developed all those gorgeous flavors, remove the bay leaf. Stir in the apple cider vinegar or lime juice. This little bit of acidity at the end brightens everything up and cuts through the richness. Taste and adjust salt and pepper if needed. Let it sit off the heat for about 5-10 minutes before serving; this allows it to thicken just a bit more.
Step 9: Slice & Serve
Ladle your hearty 3 bean chili into bowls. It’s delicious served piping hot. I love to top mine with a dollop of sour cream or plain Greek yogurt, some shredded cheddar cheese, fresh cilantro, and maybe a few slices of avocado. It’s comfort food at its absolute finest, and it’s ready to be devoured!
What should I serve it with?
This 3 bean chili is so versatile, it’s amazing with so many things! It’s not just for dinner, either. I’ve discovered it’s fantastic for any meal.
For Breakfast: Sounds a bit unusual, right? But a small bowl of this chili topped with a fried egg is surprisingly satisfying and packed with protein to start your day. It’s like a savory breakfast hash, but in chili form!
For Brunch: Serve it alongside some fluffy cornbread or cheesy biscuits. A dollop of sour cream or a sprinkle of sharp cheddar on top makes it feel a bit more special for a weekend brunch spread. A side of fresh Fruit Salad is a nice contrast, too.
As Dessert: Okay, not really *dessert* dessert, but if you’re craving something warm and savory after dinner, a small, concentrated bowl of this chili is incredibly comforting. It’s like a warm hug after a long day.
For Cozy Snacks: This is probably my favorite way to enjoy it outside of a main meal. I’ll just warm up a mugful and sip on it while I’m curled up with a book. It’s so grounding and warming, perfect for those late-night cravings when you don’t want something too heavy or sweet. My kids also love it spooned into baked potatoes for a hearty and filling snack.
My family tradition is cornbread, always cornbread. It’s the perfect vehicle for scooping up every last drop of that flavorful chili goodness. Sometimes we’ll also have a simple green salad on the side to balance things out.
Top Tips for Perfecting Your 3 Bean Chili
I’ve made this 3 bean chili more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. You might already know some of these, but they’re worth repeating!
Zucchini Prep: This is a bit of a cheat, as this recipe doesn’t traditionally use zucchini, but if you ever want to add it for extra veg, make sure you grate it and squeeze out as much moisture as possible. Otherwise, you’ll end up with a watery chili, which is never ideal! For this specific 3 bean chili, focus on getting your onions and peppers softened perfectly.
Mixing Advice: When you add the spices, make sure to stir them into the softened vegetables and oil for about 30 seconds before adding the liquids. This “blooms” the spices, releasing their essential oils and making the flavor so much more vibrant. Don’t be tempted to just dump everything in at once!
Swirl Customization: While this chili doesn’t have a swirl in the traditional sense like a sweet bread, the layering of flavors is crucial. Ensure you’re stirring everything well to combine, especially that secret ingredient, the cocoa powder. It disperses beautifully and creates a rich, consistent flavor throughout the pot.
Ingredient Swaps: Don’t be afraid to experiment! If you can’t find pinto beans, cannellini beans are a great substitute. For a spicier kick, add a diced jalapeño along with the onions and peppers, or increase the cayenne pepper. If you’re out of vegetable broth, water will work in a pinch, but the broth adds so much more flavor.
Baking Tips: While this is primarily a stovetop simmer, I’ve also finished it in the oven (covered, of course!) at 325°F (160°C) for an hour to deepen the flavors even more. Just make sure your pot is oven-safe. The key is a low, slow simmer to let everything meld. Always taste and adjust seasoning towards the end – this is the most important step for perfect flavor!
Glaze Variations: This chili doesn’t have a glaze, but if you were thinking of a topping, a drizzle of a chipotle crema or a simple lime-cilantro sauce would be amazing. For the chili itself, the addition of apple cider vinegar or lime juice at the end acts as a “brightener,” much like a glaze would, cutting through the richness and making the flavors pop.
Storing and Reheating Tips
This 3 bean chili is a dream to store and reheat, which is why I often make a big batch. It’s one of those dishes that actually tastes even better the next day!
Room Temperature: You can leave the chili out on the counter for up to two hours. After that, it’s best to get it into the fridge or freezer to maintain its freshness and safety.
Refrigerator Storage: Once completely cooled, store the chili in an airtight container in the refrigerator. It will stay good for about 3-4 days. I love using glass containers because they don’t absorb odors and you can easily see what’s inside.
Freezer Instructions: For longer storage, freeze your cooled chili. Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: Since this chili doesn’t have a traditional glaze, the advice is more about finishing touches. If you’re storing it and plan to reheat, add your fresh toppings like cilantro, avocado, or a squeeze of lime *after* reheating, right before serving, to keep them fresh and vibrant. The acidity from the vinegar or lime juice added at the end should be stirred in just before serving, or you can add it again after reheating if you like that bright tang.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite 3 bean chili! It’s just so satisfying, packed with all that wonderful flavor, and ridiculously easy to make. It’s the kind of meal that makes your kitchen smell amazing and your family ask for seconds (and thirds!). I hope you love it as much as my family and I do. It’s proof that you don’t need a ton of complicated ingredients or hours in the kitchen to create something truly comforting and delicious. Give it a try, and I promise you won’t be disappointed. It’s hearty, healthy, and bursting with flavor. If you’re a fan of this, you might also enjoy my lentil soup or my hearty vegetable stew – they have that same comforting vibe!
I’d absolutely love to hear how yours turns out! Please leave a comment below with your thoughts, any variations you tried, or your favorite toppings. And if you make it, snap a pic and tag me on social media – I always love seeing your creations! Happy cooking!
3 Bean Chili
Ingredients
Main Ingredients
- 0.5 cup Olive Oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 0.5 teaspoon Oregano
- 1 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 28 ounce can Diced Tomatoes undrained
- 1 15 ounce can Kidney Beans rinsed and drained
- 1 15 ounce can Black Beans rinsed and drained
- 1 15 ounce can Pinto Beans rinsed and drained
- 1 cup Vegetable Broth
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more until fragrant.
- Stir in the diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth.
- Bring to a boil, then reduce heat and simmer, covered, for at least 30 minutes, or until flavors have melded.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
