Three-Bean Chili (Fast and Easy)

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.

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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!

Jump to:

• Ingredient notes and substitutions
• How to make this three bean chili
• Slow Cooker Method
• Storage
• Serving suggestions and variations
• The Best Three-Bean Chili

Ingredient notes and substitutions

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.

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

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

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

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.

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!

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.