Description
Mexican-inspired three bean chili offers hearty comfort through complex spices and protein-packed legumes. Home cooks discover a simple, satisfying meal perfect for weeknight dinners or casual gatherings with friends.
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 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces / 410 grams) diced tomatoes
Seasonings and Liquids:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup (240 milliliters) vegetable broth
Optional Toppings:
- Sour cream
- Shredded cheese
- Cilantro
Instructions
- Warm olive oil in a robust pot over medium-high heat, gently sautéing diced onions until they become translucent and slightly golden, approximately 4-5 minutes.
- Introduce minced garlic and allow it to release its aromatic essence for 45-60 seconds, stirring continuously to prevent burning.
- Sprinkle chili powder, cumin, and paprika into the pot, toasting the spices until their fragrance intensifies and creates a rich, complex base, about 60 seconds.
- Pour in kidney beans, black beans, and pinto beans, followed by diced tomatoes and vegetable broth, creating a hearty mixture that promises deep flavor development.
- Increase heat to generate a gentle, rolling simmer, then reduce temperature and let the chili gently bubble and meld flavors for 18-22 minutes, occasionally stirring to prevent sticking.
- Carefully adjust seasoning with salt and freshly cracked black pepper, tasting to ensure a balanced and vibrant profile.
- Ladle the steaming chili into serving bowls and garnish with preferred toppings like shredded cheese, fresh cilantro, or tangy sour cream for a personalized touch.
Notes
- Choose beans carefully, mixing different textures and sizes creates a more interesting chili experience.
- Swap vegetable broth with water if sodium intake needs reduction, maintaining the same cooking liquid volume.
- Customize heat levels by adjusting chili powder or adding fresh jalapeños for extra kick without overwhelming the dish.
- Enhance protein content by incorporating quinoa or bulgur wheat during simmering stage for plant-based protein boost.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg