Chili is a beloved comfort food, perfect for cozy nights in or gatherings with family and friends. This easy three-bean chili recipe is not only delicious and hearty, but it also packs a punch of flavor without requiring too much time in the kitchen. Whether you're a seasoned cook or just starting, this recipe will guide you through creating a warm and satisfying dish that everyone will love. Keep reading to learn everything you need to know to make this delightful chili, including ingredients, substitutions, step-by-step instructions, and tips for serving and presentation.
What is Three Bean Chili?
Three Bean Chili is a versatile and nutritious dish that combines three types of beans with a rich, flavorful tomato-based sauce. It’s seasoned with spices like chili powder and chipotle powder, giving it a warm and slightly smoky taste. The combination of black beans, kidney beans, and pinto beans provides a hearty texture, making this chili not only filling but also packed with protein and fiber. This vegetarian recipe can easily be made vegan by using water instead of oil for sautéing and by choosing vegetable broth. It’s a perfect meal for those looking for a meatless option that doesn’t skimp on flavor.
Ingredients List for Three Bean Chili
To make this easy three-bean chili, you will need the following ingredients:
- 1 tablespoon olive oil or ¼ cup water: This is used for sautéing the vegetables. If you prefer a lower-fat option, water sautéing is a great alternative to oil.
- 1 large onion, diced: Onions form the base of the chili, providing a sweet and savory flavor that deepens as it cooks.
- 3 cloves garlic, minced (or 1 ½ teaspoon garlic powder): Garlic adds a pungent, aromatic depth to the chili. If you don’t have fresh garlic, garlic powder works just as well.
- 2 jalapenos, seeds removed and diced: Jalapenos add heat and a slight sweetness to the chili. If you prefer a milder chili, be sure to remove all the seeds.
- 3 tablespoons chili powder: This is the main seasoning for the chili, providing a warm, slightly spicy flavor.
- 1 teaspoon chipotle powder: Chipotle powder adds a smoky, spicy flavor that enhances the depth of the chili.
- 1 can (15 oz) black beans, drained and rinsed: Black beans add a creamy texture and earthy flavor to the chili.
- 1 can (15 oz) kidney beans, drained and rinsed: Kidney beans are hearty and hold their shape well, adding to the texture of the chili.
- 1 can (15 oz) pinto beans, drained and rinsed: Pinto beans are soft and have a mild flavor that complements the other beans in the chili.
- 1 can (28 oz) diced tomatoes, with juices: Tomatoes provide the base of the sauce, adding acidity and sweetness to the chili.
- 1 tablespoon cocoa powder or a small piece of dark chocolate (about ½ oz.), optional: Cocoa or dark chocolate adds a subtle richness and depth to the chili, balancing the acidity of the tomatoes.
- 1 ½ cups water or vegetable broth, plus more if needed: This is used to thin the chili to your desired consistency. Vegetable broth adds extra flavor, while water is a more neutral option.
- Mineral salt & pepper, to taste: Salt and pepper are essential for seasoning the chili to bring out all the flavors.
Substitutions and Variations
One of the best things about this three-bean chili recipe is its flexibility. Here are some substitutions and variations you can try:
- Beans: If you don’t have all three types of beans on hand, feel free to substitute with what you have. Cannellini beans or chickpeas would work well in this recipe.
- Spices: If you prefer a spicier chili, add an extra teaspoon of chipotle powder or a pinch of cayenne pepper. For a milder version, reduce the amount of chili powder and chipotle powder.
- Tomatoes: If you prefer a chunkier chili, use fire-roasted diced tomatoes. For a smoother sauce, you can use crushed tomatoes instead.
- Sweetness: If you like a hint of sweetness in your chili, try adding a tablespoon of maple syrup or honey.
- Add-ins: You can bulk up this chili with additional vegetables like bell peppers, zucchini, or corn. For a smoky flavor, add a teaspoon of smoked paprika.
- Toppings: Besides the suggested garnishes, consider topping your chili with shredded cheese, diced avocado, or a dollop of Greek yogurt.
Step-by-Step Cooking Instructions

- Prepare the Ingredients: Start by gathering all your ingredients. Dice the onion, mince the garlic, and dice the jalapenos, making sure to remove the seeds if you prefer a milder chili. Drain and rinse all three cans of beans.
- Sauté the Vegetables: In a large pot, heat the olive oil or water over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and diced jalapenos. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the jalapenos have softened.
- Add the Spices: Stir in the chili powder and chipotle powder, ensuring that the vegetables are evenly coated. Cook for about 1 minute, allowing the spices to toast slightly and release their aromas.
- Add the Beans and Tomatoes: Pour in the black beans, kidney beans, pinto beans, and diced tomatoes with their juices. Stir well to combine all the ingredients.
- Simmer the Chili: Add the cocoa powder or dark chocolate, if using, along with the water or vegetable broth. Stir to combine, then bring the chili to a gentle boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally. If the chili becomes too thick, add more water or broth to reach your desired consistency.
- Season to Taste: After simmering, taste the chili and season with salt and pepper as needed. If you like your chili spicier, add more chipotle powder or chili powder at this stage.
How to Cook Three Bean Chili: A Step-by-Step Guide
Making this easy three-bean chili is straightforward, even for beginners. The key to a delicious chili is layering flavors and giving it time to simmer so that the flavors can meld together. Here’s a quick summary of the process:
- Sauté the onion, garlic, and jalapenos to build the base flavor.
- Add spices to deepen the flavor profile.
- Incorporate the beans and tomatoes to create the body of the chili.
- Simmer the chili to allow the flavors to meld together.
- Season and adjust the consistency as needed.
Common Mistakes to Avoid
While this recipe is quite forgiving, here are some common mistakes to watch out for:
- Skipping the sautéing step: This is where the flavor foundation is built, so don’t skip it. Sautéing the onions, garlic, and jalapenos allows them to develop their flavors fully.
- Not rinsing the beans: Canned beans often come with a thick liquid that can be salty and starchy. Rinsing the beans helps to remove this and ensures a cleaner flavor.
- Overcooking the chili: While it’s important to let the chili simmer, overcooking can cause the beans to break down too much, resulting in a mushy texture.
- Under-seasoning: Don’t forget to taste your chili and adjust the seasoning before serving. This step is crucial to ensure the chili is flavorful.
Serving and Presentation Tips
Serving and presenting your chili can be just as important as the cooking process. Here are some tips to make your chili look as good as it tastes:
- Garnishes: Add a pop of color and extra flavor by garnishing your chili with sliced green onions, a dollop of cashew sour cream, or a squeeze of fresh lime juice. These garnishes also add a fresh contrast to the rich chili.
- Serving Vessels: Serve the chili in colorful bowls to make the dish more visually appealing. A rustic cast-iron pot or a bright ceramic bowl works well for a casual, hearty meal.
- Sides: Pair your chili with sides like cornbread, a green salad, or tortilla chips. These not only complement the chili but also add variety to your meal.
How to Serve Three Bean Chili
Three Bean Chili is a versatile dish that can be served in various ways:
- As a Main Dish: Serve the chili hot in bowls with your favorite toppings like green onions, cashew sour cream, and lime wedges. Pair it with cornbread or a side salad for a complete meal.
- Over Rice or Quinoa: For a more filling option, serve the chili over a bed of rice or quinoa. The grains will soak up the flavorful sauce, making each bite even more satisfying.
- In a Bread Bowl: For a fun and unique presentation, serve the chili in a hollowed-out bread bowl. The crusty bread will absorb the chili’s flavors, creating a delicious, edible vessel.
- As a Chili Bar: If you’re hosting a gathering, consider setting up a chili bar with a variety of toppings and sides. Guests can customize their bowls to their liking, making it a crowd-pleaser.
Presentation Ideas for Three Bean Chili
Presentation plays a big role in how your chili is perceived. Here are some creative ways to present your dish:
- Layered Chili Parfaits: Serve the chili in clear glasses, layering it with rice, cheese, and toppings to create a visually appealing parfait.
- Mini Chili Bites: Serve the chili in small cups or shot glasses for a fun appetizer or party snack. Top each with a mini cornbread muffin or a dollop of sour cream.
- Chili Nachos: Spread tortilla chips on a large platter and top with the chili, cheese, and other toppings for a shareable dish that’s perfect for game day.
Three Bean Chili Recipe Tips
To make the best three-bean chili, keep these tips in mind:
- Make Ahead: Chili often tastes even better the next day, so feel free to make it ahead of time and reheat it when you’re ready to serve.
- Freezing: This chili freezes well, making it a great option for meal prep. Freeze in individual portions for easy lunches or dinners.
- Thickness: If your chili is too thick, thin it out with a little more water or broth. If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid.
Frequently Asked Questions (FAQs)
Q: Can I use dried beans instead of canned?
A: Yes, you can use dried beans, but they will need to be soaked and cooked before adding to the chili. This will add to the preparation time.
Q: How long does this chili last in the fridge?
A: The chili will keep in the refrigerator for up to 5 days. Be sure to store it in an airtight container.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the onions, garlic, and jalapenos first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: What can I do if the chili is too spicy?
A: If your chili is too spicy, try adding a bit of sugar, honey, or an extra can of tomatoes to balance the heat. Serving it with a cooling garnish like sour cream or avocado can also help.
Conclusion
This easy three-bean chili recipe is a delicious, hearty meal that’s perfect for any occasion. With its rich, smoky flavors and satisfying texture, it’s sure to become a favorite in your household. Whether you’re looking for a quick weeknight dinner, a dish to feed a crowd, or a meal prep option, this chili has you covered. Don’t forget to get creative with your toppings and presentation to make this dish your own. Now that you have all the steps, tips, and tricks, it’s time to grab your ingredients and start cooking!
PrintEasy Three Bean Chili Recipe
This easy three-bean chili recipe is a delicious and hearty dish loaded with black beans, kidney beans, and pinto beans. It's seasoned with chili powder, chipotle powder, and a touch of cocoa for depth. Ideal for a quick weeknight dinner or a cozy weekend meal, this vegan chili is sure to satisfy. Garnish with green onions, cashew sour cream, and lime wedges for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sauté)
- 1 large onion, diced
- 3 cloves garlic, minced (or 1 ½ tsp garlic powder)
- 2 jalapenos, seeds removed and diced
- 3 tablespoons chili powder
- 1 teaspoon chipotle powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, with juices
- 1 tablespoon cocoa powder or small piece of dark chocolate (about ½ oz.), optional
- 1 ½ cups water or vegetable broth, + more if needed
- Mineral salt & pepper, to taste
- Garnishes: green onions, cashew sour cream, lime wedges
Instructions
- Heat olive oil or water in a large pot over medium heat. Add diced onion and sauté until softened.
- Add minced garlic and diced jalapenos, cook for another minute.
- Stir in chili powder, chipotle powder, and optional cocoa powder. Cook for 1-2 minutes until fragrant.
- Add the drained beans, diced tomatoes with their juices, and 1 ½ cups of water or vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, adding more liquid if needed.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions, cashew sour cream, and lime wedges.
Notes
- Adjust the amount of jalapeno seeds to control the heat level.
- Cocoa powder or dark chocolate adds a rich flavor, but it's optional.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
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