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Three Bean Chili

A robust vegetarian chili made with a delightful mix of black beans, kidney beans, and pinto beans, simmered in savory broth and packed with flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Beans and Tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can diced tomatoes
Vegetables
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
Spices and Broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 cup vegetable broth
  • to taste Salt and pepper Season to taste before serving.

Method
 

Preparation
  1. Heat a large pot over medium heat. Add a drizzle of oil and toss in the chopped onion, minced garlic, and chopped bell pepper. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
  2. Sprinkle in the chili powder and cumin. Keep stirring to combine the spices with the vegetables evenly, allowing their flavors to mingle for about 2 minutes.
Cooking
  1. Pour in the rinsed black beans, kidney beans, and pinto beans along with the can of diced tomatoes (including juice).
  2. Add the vegetable broth, give everything a good stir, and bring the mixture to a simmer. Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes to allow the flavors to really come together.
  3. Just before serving, taste your chili and season with salt and pepper as desired.
Serving
  1. Ladle your hot Three Bean Chili into bowls and top with your favorite garnishes such as avocado, cilantro, or lime wedges.

Notes

If you want to switch up the beans, feel free to incorporate chickpeas or great northern beans for a different flavor profile. For the best flavor, let your chili sit for a bit after cooking. Don’t skip the sautéing; it enhances the flavors! Also, make sure to rinse the canned beans well to remove extra sodium.