Three Bean Chili

A robust and hearty chili packed with kidney, black, and pinto beans, diced tomatoes, and aromatic spices, perfect for a cozy and quick weeknight.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.50/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Vegetarian
• Vegan
• High-Protein
• High-Fiber
• Dairy-Free

Tags

• one-pot
• slow cooker
• quick
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 15 ounce kidney beans (rinsed and drained)
• 15 ounce black beans (rinsed and drained)
• 15 ounce pinto beans (rinsed and drained)
• 28 ounce crushed tomatoes
• 6 ounce tomato paste
• 2 cup vegetable broth
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup shredded cheddar cheese (for serving)
• 0.5 cup corn chips (for serving)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add the rinsed and drained kidney beans, black beans, pinto beans, crushed tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, allowing flavors to meld.
5. Season with salt and black pepper to taste. Serve hot, garnished with shredded cheddar cheese and corn chips, if desired.

Notes

This chili freezes well for future meals. Omit cheese and corn chips for vegan serving.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 80 g
• Fat: 8 g
• Fiber: 20 g
• Sodium: 780 mg
• Saturated Fat: 1 g
• Sugar: 10 g