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
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)
Instructions
- 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.
- Introduce minced garlic and jalapeño, allowing them to release their aromatic essence for roughly 60 seconds.
- 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.
- Pour in diced tomatoes, tomato paste, and vegetable broth, gradually bringing the liquid to a gentle, bubbling simmer.
- 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.
- Enhance the chili’s brightness by stirring in fresh lime juice just before serving.
- 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