The Easiest Three Bean Chili Recipe You’ll Ever Love

Crafting a hearty three bean chili that bursts with flavor might seem challenging, but it’s surprisingly simple.

Comfort arrives in a steaming bowl of robust ingredients perfectly balanced for maximum satisfaction.

Beans bring incredible depth and protein to this classic dish that everyone adores.

Our recipe transforms ordinary weeknight dinners into memorable culinary experiences without complicated techniques.

Spices dance together, creating a symphony of warmth and complexity that feels like a culinary hug.

Home cooks can quickly master this foolproof method that delivers deliciousness in under an hour.

Prepare to be amazed by how effortlessly you’ll create a meal that sparks conversation and warms hearts.

Easy Three Bean Chili Full of Flavor

• Boost Flavor Variety: Pack multiple bean types into one pot, creating a protein-rich dish with complex taste layers that excite your taste buds without overwhelming them.
• Minimal Cooking Skills Required: Perfect for beginners or busy home cooks, this recipe demands simple chopping and stirring techniques that anyone can master quickly and confidently.
• Customizable Comfort Food: Adjust spice levels, swap ingredients, or add toppings to match personal preferences, making it an adaptable meal that pleases every family member's unique palate.
• Nutritional Powerhouse: Loaded with plant-based protein, fiber, and essential nutrients from beans and vegetables, this chili delivers a healthy meal that supports overall wellness without sacrificing deliciousness.

Essential Ingredients for Three Bean Chili

• Kidney Beans: A hearty bean that adds a robust texture and earthy flavor to the chili.
• Black Beans: Provides a creamy consistency and rich protein boost to the dish.
• Pinto Beans: Offers a soft texture and mild, nutty taste that complements the other beans.

• Onion, Green Bell Pepper, Red Bell Pepper: Create a flavorful base with sweet and aromatic characteristics.
• Garlic, Jalapeno: Add depth and a spicy kick to the chili's overall taste profile.

• Olive Oil: Helps sauté the vegetables and creates a smooth cooking base.
• Chili Powder, Cumin, Paprika, Oregano, Cayenne Pepper, Salt, Pepper: Provide complex and warming spice notes that define the chili's flavor.
• Diced Tomatoes, Tomato Paste, Vegetable Broth: Contribute moisture and create a rich, tangy sauce.
• Lime Juice: Offers a bright, fresh finish to balance the deep, hearty flavors.

How to Prepare This Hearty Three Bean Chili

Step 1: Sizzle Aromatic Vegetables

Heat olive oil in a large pot over medium heat.

Toss in diced onion, green and red bell peppers, and cook until they become soft and translucent, releasing their sweet flavors for 5-7 minutes.

Step 2: Boost Flavor with Spicy Aromatics

Add minced garlic and jalapeno, stirring quickly to prevent burning.

Let these ingredients dance together for about a minute, creating an intense, fragrant base.

Step 3: Create Spice Magic

• Chili powder
• Cumin
• Paprika
• Oregano
• Cayenne pepper
• Salt
• Black pepper

Stir thoroughly to coat the vegetables, allowing the spices to bloom and release their robust flavors for 2 minutes.

Step 4: Build the Liquid Foundation

• Diced tomatoes
• Tomato paste
• Vegetable broth

Bring the mixture to a gentle simmer, allowing the ingredients to meld together.

Step 5: Add Bean Goodness

• Kidney beans
• Black beans
• Pinto beans

Lower the heat, cover the pot, and let the chili simmer peacefully for 20-25 minutes.

Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Brighten with Citrus

Optional: Squeeze fresh lime juice into the chili for a vibrant, zesty finish.

Step 7: Serve and Celebrate

Ladle the steaming chili into bowls.

Top with optional garnishes like fresh cilantro, shredded cheese, sour cream, or creamy avocado chunks.

Tips for Perfectly Balanced Chili Flavor

• Rinse canned beans thoroughly under cold water to remove excess sodium and improve overall taste.
• Adjust cayenne and jalapeno quantities to match your heat tolerance, adding gradually for perfect warmth.
• Dice vegetables uniformly to ensure even cooking and consistent texture throughout the chili.
• This chili tastes even better the next day, so prepare in advance and let flavors develop overnight in the refrigerator.
• Swap vegetable broth with low-sodium vegetable stock and add quinoa or extra beans for more protein content.

Variations to Mix Up Your Three Bean Chili

• Protein-Packed Variation: Replace kidney, black, and pinto beans with lentils, chickpeas, and white beans for a different protein profile and slightly nutty flavor.
• Vegan Friendly Option: Omit cheese and sour cream, use plant-based alternatives like cashew cream or nutritional yeast for added richness and protein.
• Spicy Southwest Remix: Add chipotle peppers in adobo sauce, increase cayenne pepper, and include corn kernels for a smoky, intense southwestern-style chili experience.
• Low-Carb Alternative: Swap beans with riced cauliflower or diced zucchini, use extra ground meat or plant-based protein crumbles to maintain heartiness and reduce carbohydrate content.

Serving Suggestions for Three Bean Chili

• Hearty Comfort Bowl: Ladle the chili into deep ceramic bowls for a cozy, warming meal that feels like a warm hug on a chilly day.
• Loaded Nacho Topper: Spoon the chili over crispy tortilla chips, then sprinkle with extra cheese, diced onions, and jalapeños for a zesty nacho-style experience.
• Fresh Veggie Companion: Pair the chili with a crisp green salad or roasted vegetable side to balance the rich, bold flavors and add some light nutrition.
• Bread Dipping Delight: Serve alongside warm cornbread or crusty sourdough to soak up the delicious chili sauce and add a satisfying texture contrast.

Storing and Reheating Three Bean Chili

• Store leftover chili in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator, maintaining optimal flavor and texture.
• Transfer chili to freezer-safe containers or heavy-duty freezer bags. Removes air to prevent freezer burn. Stays good for up to 4-6 months when properly sealed.
• Place chili in a microwave-safe dish. Cover with a microwave-safe lid or paper towel. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

FAQs

• Why use three different types of beans?

Different beans offer unique textures, flavors, and nutritional benefits. Kidney beans provide heartiness, black beans add creamy richness, and pinto beans bring a smooth, mild taste. This combination creates a more complex and satisfying chili.

• Is this chili spicy?

The spice level depends on your preference. The recipe includes optional jalapeno and cayenne pepper. You can control heat by adjusting these ingredients or omitting them completely. For mild chili, reduce or remove spicy elements.

• Can I make this chili vegetarian?

This recipe is already vegetarian! It uses vegetable broth and beans as protein sources. The recipe does not include any meat, making it perfect for vegetarian diets. You can easily customize toppings to keep it vegetarian-friendly.

Easy Three Bean Chili Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty three bean chili brings robust southwestern flavors to your dinner table. Spicy and satisfying, this recipe delivers complex layers of comfort with simple ingredients and quick preparation.

---

Ingredients

Scale 1x2x3x

Beans:

• 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) pinto beans, drained and rinsed

Vegetables and Aromatics:

• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced (optional)

Liquid and Seasoning Ingredients:

• 1 can (28 ounces / 794 grams) diced tomatoes
• 1 can (6 ounces / 170 grams) tomato paste
• 1 cup vegetable broth (or water)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime (optional)
• Fresh cilantro, chopped (optional)
• Shredded cheese, sour cream, or avocado (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm olive oil in a spacious pot over medium-high temperature, gently sautéing diced onions and bell peppers until they become translucent and tender, approximately 5-7 minutes.
2. Introduce minced garlic and jalapeño, allowing them to release their aromatic essence for roughly 60 seconds.
3. Sprinkle in an array of spices including chili powder, cumin, paprika, oregano, cayenne, salt, and pepper, stirring vigorously to create a robust, evenly coated vegetable mixture for 2 minutes.
4. Pour in diced tomatoes, tomato paste, and vegetable broth, gradually bringing the liquid to a gentle, bubbling simmer.
5. Incorporate kidney, black, and pinto beans into the simmering liquid, reducing heat to low and covering the pot to allow flavors to meld for 20-25 minutes, occasionally stirring to prevent sticking.
6. Enhance the chili’s brightness by stirring in fresh lime juice just before serving.
7. Ladle the piping hot chili into bowls and embellish with optional garnishes like fresh cilantro, shredded cheese, dollop of sour cream, or creamy avocado slices.

Notes

• Adjust spice levels by reducing or increasing cayenne pepper for personal heat preference.
• Swap vegetable broth with chicken or beef stock to enhance depth of flavor for meat lovers.
• Extend cooking time by 10-15 minutes for thicker, more concentrated chili consistency.
• Elevate plant-based protein content by adding quinoa or extra beans during simmering stage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 187 kcal
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 3.5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 10 g
• Protein: 11 g
• Cholesterol: 0 mg