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Easy Three Bean Chili Recipe

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This Easy Three Bean Chili is a simple yet delicious recipe packed with protein-rich beans, savory spices, and fresh vegetables. Perfect for a quick weeknight dinner or meal prep, this chili is both flavorful and filling. The combination of kidney, black, and pinto beans adds a hearty texture and makes this dish a vegetarian delight. Serve it with your favorite toppings for an extra kick.

Ingredients

Scale
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon olive oil

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in the chili powder, cumin, paprika, salt, and black pepper.
  • Add the drained and rinsed beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
  • Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
  • Adjust seasoning to taste. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.

Notes

  • For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper.
  • This chili stores well in the fridge for up to 5 days and can also be frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithtina.com/easy-three-bean-chili-recipe/