Three-Bean Chili

4.72 from 14 votes

With black beans, pinto beans and kidney beans, this easy three bean chili is seasoned with a mix of spices, jalapenos and garlic. It’s a great make-ahead recipe for lunch or dinner.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 medium onion, roughly chopped
1 jalapeno, minced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 red bell peppers, diced
15 ounce can black beans, rinsed and drained
15 ounce can pinto beans, rinsed and drained
15 ounce can kidney beans, rinsed and drained
28 ounce can crushed fire-roasted tomatoes
4 cups low sodium vegetable broth
For serving: thinly sliced scallions crumbled tortilla chips, shredded Mexican blend cheese, yogurt or sour cream, chopped cilantro, sliced jalapenos

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the jalapenos, garlic, cumin, paprika, chili powder, salt and pepper and continue cooking for 1-2 minutes to let the ingredients turn fragrant.
Add the bell peppers, sautéing for a few minutes.
Stir in the beans, tomatoes and vegetable broth. Bring the chili to a boil and reduce the heat. Let it simmer for 20-25 minutes over medium to low heat until the chili has thickened slightly.
Divide the soup into bowls and garnish with desired toppings.

Notes

Let the chili cool to room temperature before storing in an airtight container in the refrigerator up to 4 days. Reheat over low to medium heat on the stove or in the microwave. To keep the chili longer, you can freeze it up to 1 month. It makes it easier for thawing if you portion it out. Thaw before reheating.

Nutritional information does not include optional chili toppings.

Nutrition