This 3-Bean Chili is a warm, hearty dish that’s perfect for any chilly day. Packed with three types of beans, savory spices, and fresh veggies, it’s filling and delicious!
Let’s be real, chili is one of life’s greatest comforts. I love topping mine with a sprinkle of cheese and a dollop of sour cream. You might find yourself going back for seconds—no shame in that!
Key Ingredients & Substitutions
Olive Oil: This is great for cooking, but you can swap it for canola or avocado oil if that’s what you have. Each oil adds its own subtle flavor.
Onion: A medium onion adds sweetness. Should you prefer a milder taste, use green onions or shallots instead.
Ground Beef: I often use ground beef, but turkey is a lighter option. For a vegetarian version, simply skip the meat and add more beans or mushrooms for texture.
Beans: You’re using kidney, pinto, and black beans. If you’re missing one, any canned bean will work. Chickpeas can provide a different flavor and texture.
Spices: Feel free to adjust the spices to your taste. If you love a kick, add more cayenne pepper or throw in some jalapeños, fresh or pickled.
How Do You Get the Best Flavor in Your Chili?
To really enhance the taste of your chili, properly sauté your veggies and toast your spices. Start by heating the olive oil before adding diced onion and bell pepper. Stir them until softened. This really sets a good flavor base for your chili.
- Cook the onions and peppers over medium heat until soft (about 5 minutes).
- Add garlic next; it just needs a minute to become fragrant.
- When the beef is added, break it up as it cooks and drain any excess fat. This keeps your chili from being greasy.
- Toasting the spices is key. Stir them in with the meat for a minute before adding in the tomatoes and beans.
Let your chili simmer. This is when those flavors come together beautifully! Taste and adjust seasoning as needed before serving. Enjoy those rich flavors!
3-Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound ground beef (optional; can substitute with ground turkey or omit for vegetarian)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef or vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- Salt and freshly ground black pepper, to taste
- Toppings (optional): sour cream, diced avocado, chopped green onions, chopped cilantro, tortilla chips or cornbread
How Much Time Will You Need?
This 3-Bean Chili can be prepared in about 10 minutes, with an additional 30 minutes of cooking time. So, you’re looking at roughly 40 minutes from start to finish! It’s a great dish for a quick weeknight meal or cozy weekend gathering.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté these for about 5 minutes until they’re soft and starting to become translucent. This base is crucial for building flavor!
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to let it burn—this step adds a delicious aroma to your chili.
3. Cook the Meat:
If you’re using ground beef, add it to the pot now. Cook it until it’s browned all over, breaking it up with a spoon as it cooks. If there’s excess fat, drain it off so your chili isn’t greasy.
4. Incorporate the Spices:
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 more minutes to toast the spices. This step enhances their flavors and adds depth to your chili.
5. Add the Tomatoes and Broth:
Pour in the diced tomatoes, tomato paste, and broth. Give it all a good stir to combine everything evenly. This will create the rich base for your chili.
6. Mix in the Beans:
Add in the rinsed kidney beans, pinto beans, and black beans. Stir until all the beans are well incorporated into the mixture. They’ll add bulk and protein to your dish!
7. Let it Simmer:
Bring the chili to a gentle simmer. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally so it doesn’t stick. This is when all those amazing flavors meld together.
8. Taste and Adjust:
After simmering, taste your chili and adjust any seasonings—this is your chance to add more salt, pepper, or even more spice if you like it hot!
9. Serve and Enjoy:
Now, it’s time to serve your chili! Ladle it into bowls and let everyone top it with their favorites—sour cream, diced avocado, green onions, cilantro, or even some crunchy tortilla chips or cornbread on the side. Dive in and enjoy your hearty and flavorful 3-Bean Chili!
Can I Use Different Types of Beans?
Absolutely! While this recipe uses kidney, pinto, and black beans, you can substitute any canned beans you have on hand. Chickpeas, navy beans, or cannellini beans would work well too!
What If I Don’t Have Ground Beef?
No problem! You can easily substitute ground beef with ground turkey or chicken. For a vegetarian option, just skip the meat and add extra beans or mushrooms for added flavor and texture.
How Long Will Leftovers Last?
Leftover chili can be stored in an airtight container in the fridge for up to 5 days. It also freezes well, so feel free to freeze it in individual portions for up to 3 months!
Can I Make This Chili Spicier?
Yes! If you love heat, consider adding more cayenne pepper or some chopped jalapeños during cooking. You can also serve it with hot sauce on the side for those who enjoy an extra kick!
