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Spice up your weeknight dinner routine with this quick and flavorful three bean chili! Packed with a medley of kidney, black, and pinto beans, this hearty dish is not only a protein powerhouse but also a time-saving hero, ready to grace your table in just 25 minutes.

A bowl of three bean chili served with tortilla chips, fresh cilantro, jalapeno slices, and coconut yogurt.

This chili is one of my favorite chili recipes! Made with real, wholesome ingredients like beans, tomatoes, and jalapeños for you spicy folks. We make this dish all the time when we want something cozy without spending forever in the kitchen.

If you’re a chili fan too, you’ll also love my ultra popular chili sin carne!

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Ingredient notes and substitutions

Gathered ingredients for the three bean chili in various bowls.

Made with pantry staples, this three bean chili recipe is a delicious and efficient solution for those craving a wholesome, satisfying meal on the fly. Here’s everything you need to get started:

  • Onion: Yellow onions bring a balanced combination of sweetness and mild pungency, adding a rich and savory undertone to the chili. Swap with white onion or red onion if that’s what you have on hand.
  • Garlic: The skies are the limit when it comes to garlic. If you’re a garlic lover, feel free the increase the amount to your liking!
  • Jalapeño: For those who love a bit of heat, the diced jalapeño adds a kick; adjust quantity based on your spice preference. Removing the seeds and white pith can decrease the heat while still enjoying jalapenos in your chili. Wear gloves while handling to protect your skin from the capsaicin, which can be irritating, especially near the eyes.
  • Diced Tomatoes: Diced tomatoes with the juices adds some acidity to the chili.
  • Vegetable Broth: Use low-sodium vegetable broth to control the salt content and enhance the overall richness of the chili. I usually use Better Than Bouillon but any vegetable stock or bouillon cube will work.
  • Tomato Paste: The concentrated flavor of tomato paste adds depth and thickness to the chili.
  • Kidney, Pinto, and Black Beans: Three varieties of beans are the cornerstone of this recipe! This trio of classic chili beans makes this dish extra hearty!
  • Corn Kernels: Whether frozen or canned, corn kernels contribute a sweet crunch to balance the chili’s spiciness.
  • Spices: Ground cumin, chili powder, paprika powder all infuse a warm, smoky, spicy, and authentic chili taste.
  • Mexican Oregano: Dried Mexican oregano is my preferred choice since it adds a citrusy undertone. Regular Italian oregano has a minty oregano but it can work well in a pinch.

How to make this three bean chili

Here’s the step-by-step process for this vegetarian chili on the stove top. I’ve also include the slow cooker method below.

In a large pot or Dutch oven over medium heat, sauté diced onions and minced garlic. Stir for a few minutes until the onions become soft and translucent.

Add the diced jalapeño and continue stirring, adding a splash of water as needed to prevent sticking.

Sauteed onion, garlic, and jalapeno in a large Dutch oven.

Add in the diced tomatoes, vegetable broth, and tomato paste, and stir to combine.

Tomatoes, broth, and tomato paste add to the Dutch oven.

Then, add the kidney beans, black beans, pinto beans, corn, ground cumin, turmeric, oregano, chili powder, cayenne pepper, salt, and pepper.

Beans, corn, and spices add to the Dutch oven.

Mix well, cover the pot, and let it simmer until the liquid has reduced, stirring occasionally; about 10-15 minutes.

The simmered three bean chili in a large Dutch oven.

Slow Cooker Method

For an even more hands-off recipe, you can easily cook this three bean chili in a slow cooker like a Crock-Pot.

Turn your crockpot on to high heat. Place all ingredients in the crock pot. Stir everything together, cover, and leave on high for 2-3 hours or low for 4-8 hours or until heated through and the liquid has reduced. If it gets a little dry, add a cup of broth as needed.

This recipe fills a 6-quart crockpot and makes enough meals to last for the week. Feel free to cut this recipe in half or freeze the extra for later if needed!

Storage

This three-bean chili recipe makes a big batch, perfect for meal prep to last you all week long. Bonus, the flavors in this chili are even better the next day!

To store, allow it to cool, then place  in an airtight container in the refrigerator for up to a week.

Freeze for longer storage in a freezer-safe container with room for expansion.

For reheating, allow it to thaw overnight in the fridge then heat on the stove or in the microwave until heated through.

Dutch oven filled with three bean chili, topped with coconut yogurt and fresh cilantro.

Serving suggestions and variations

Mix it up and add sweet potatoes, lentils, or bell peppers. Get creative with your fave ingredients to make this three bean chili your own!

Like it creamy? Top with coconut yogurt or a dollop of sour cream (I love the Simple Truth non-dairy sour cream), and sprinkle some dairy-free shredded cheese on top.

Add your favorite chili toppings. Lime wedges, green onions, and fresh cilantro are classic chili toppings. And if you like even more heat, add some fresh jalapeño slices.

Pair it with a side of cornbread or tortilla chips. Enjoy!

A bowl of three bean chili with various toppings like avocado slices, coconut yogurt, and tortilla chips.

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A bowl of three bean chili served with tortilla chips, fresh cilantro, jalapeno slices, and coconut yogurt.

The Best Three-Bean Chili

5 from 2 votes
Author: Rachel
Three different beans, lots of flavor and extra filling—this is the best three bean chili! This hearty dish is not only a protein powerhouse but also a time-saving hero, ready to grace your table in just 25 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Method

  • Stovetop or Slow Cooker

Ingredients  

  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 jalapeño diced (optional)
  • 1 (15-ounce) can diced tomatoes
  • 1 Cup low-sodium vegetable broth
  • 3 tablespoons tomato paste
  • 2 (15-ounce) cans kidney beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can black beans
  • 1 cup corn kernels frozen or canned
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika powder sweet or smoky
  • ½ tablespoon dried Mexican oregano or regular oregano
  • ½ teaspoon cayenne pepper adjust to taste for spiciness
  • ½-1 teaspoon salt to taste
  • ½ teaspoon black pepper

Instructions 

Stovetop Method:

  • In a large soup pot, add onions and garlic with a tablespoon or two of water to keep them from sticking. Stir for a few minutes until soft and translucent.
    1 large onion, 5 cloves garlic
  • Add jalapeño and stir for another few minutes.
    1 jalapeño
  • Add the tomatoes, broth, and tomato paste and stir well.
    1 (15-ounce) can diced tomatoes, 1 Cup low-sodium vegetable broth, 3 tablespoons tomato paste
  • Next, add the beans, corn, cumin, chili powder, paprika, oregano, cayenne pepper, salt, and pepper. Mix everything together, cover, and leave simmering until liquid has reduced, stirring occasionally; about 10-15 minutes.
    2 (15-ounce) cans kidney beans, 1 (15-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 cup corn kernels, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon paprika powder, ½ tablespoon dried Mexican oregano, ½ teaspoon cayenne pepper, ½-1 teaspoon salt, ½ teaspoon black pepper

Slow Cooker Method:

  • Turn your crockpot on to high heat. Place all ingredients in the crock pot. Stir everything together, cover, and leave on high for 2-3 hours or low for 4-8 hours or until heated through and the liquid has reduced.

Notes

What is great about this recipe is that it is so versatile. You can really add whatever vegetables or beans you prefer, add more or less spice depending on your preference, and even the cooking time is variable to your needs – Going to be at work all day? Put it on low in the morning and leave it until you get home. Need to run a few errands before dinner? Leave it on high for 1-2 hours.
Leftovers: Allow to cool, then store in an airtight container in the refrigerator for
up to a week. Freeze for longer storage in a freezer-safe container with room for
expansion.

Nutrition

Calories: 451kcal | Carbohydrates: 85g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 1807mg | Fiber: 27g | Sugar: 9g | Vitamin A: 4803IU | Vitamin C: 47mg | Calcium: 167mg | Iron: 10mg
Course: Main Course, Soup
Cuisine: American, Mexican
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This three bean chili recipe was originally published January 15th, 2017 and has been updated with an improved recipe, photos, and tips on November 20th, 2023.

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