Three-Bean Chili
This hearty Three-Bean Chili is a flavorful, protein-packed vegetarian dish that's perfect for cozy nights or feeding a crowd. Combining kidney beans, black beans, and pinto beans with fire-roasted tomatoes, warm spices, and a hint of cocoa powder for depth, this chili delivers satisfying comfort in every bowl without any meat.
Equipment
- Large pot or Dutch oven 5-6 quart capacity
- Wooden spoon
- Chef's knife
- Cutting board
- Can opener
Ingredients
- 2 tablespoons olive oil 30ml
- 1 large yellow onion about 2 cups or 300g, diced
- 1 large red bell pepper about 1.5 cups or 200g, diced
- 4 cloves garlic minced
- 1 15-ounce can kidney beans 425g, drained and rinsed
- 1 15-ounce can black beans 425g, drained and rinsed
- 1 15-ounce can pinto beans 425g, drained and rinsed
- 1 28-ounce can crushed tomatoes 794g
- 1 14.5-ounce can fire-roasted diced tomatoes 411g, with juices
- 2 cups vegetable broth 480ml
- 1 tablespoon tomato paste 15g
For the Seasonings
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon unsweetened cocoa powder adds depth without sweetness
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
For Serving
- sour cream or Greek yogurt
- shredded cheddar cheese
- sliced green onions
- fresh cilantro chopped
- tortilla chips or cornbread
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened, then stir in garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, black pepper, and cayenne (if using) to the pot. Stir constantly for 1 minute to toast the spices and release their flavors.
- Add tomato paste and stir for 30 seconds, then add all three beans, crushed tomatoes, fire-roasted tomatoes with juices, and vegetable broth. Stir well to combine all ingredients.
- Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally. The chili will thicken as it cooks and the flavors will meld together.
- Taste and adjust seasonings with additional salt, pepper, or chili powder as needed. Serve hot in bowls with desired toppings like sour cream, cheese, green onions, cilantro, and tortilla chips or cornbread.
Notes
- For a thicker chili, simmer longer uncovered or mash some of the beans with the back of a spoon against the side of the pot.
- Canned beans can be substituted with 4.5 cups cooked dried beans (about 1.5 cups dried beans total before cooking).
- Fire-roasted tomatoes add smoky depth, but regular diced tomatoes work in a pinch.
- The cocoa powder adds richness without making the chili taste like chocolate—don't skip it!
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- This chili tastes even better the next day as the flavors continue to develop.
- For a spicier version, add diced jalapeños with the bell pepper or increase the cayenne pepper.
- Add a splash of apple cider vinegar or lime juice at the end for brightness.
- For a complete meal, serve over rice or with a side salad.
- To make in a slow cooker, sauté vegetables and spices as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutrition
Serving: 1BowlCalories: 285kcalCarbohydrates: 48gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 720mgPotassium: 890mgFiber: 14gSugar: 9gVitamin A: 25IUVitamin C: 45mgCalcium: 10mgIron: 30mg
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