Go Back
chili in a bowl

Three-Bean Chili

Course Main Course, Soup
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 3 hours
Author Rachel


  • Stovetop
  • slowcooker


  • 1 Onion Large, diced
  • 5 Cloves Garlic Minced
  • 3 Celery Stalks, sliced
  • 1 Red Bell Pepper Large, diced
  • 2 Carrots Large, chopped
  • 1 Jalapeno Diced (optional)
  • 1 Can (15 oz) Diced Tomatoes
  • 1 Cup Vegetable Broth
  • 1 Can (6 oz) Tomato Paste
  • 2 Cans (15 oz) Red Kidney Beans
  • 1 Can (15 oz) Pinto Beans
  • 2 Cans (15 oz) Black Beans
  • 1 tablespoon Cumin
  • 1 tablespoon Turmeric
  • ½ tablespoon Oregano
  • ½ teaspoon Chili powder
  • ½ teaspoon Cardamom (optional)
  • 1 teaspoon Garam Masala (optional)
  • Salt and Pepper to taste


Stovetop Method:

  • In a large pot, place onions and garlic with a tablespoon or two of water to keep them from sticking. Stir for a few minutes until soft and translucent.
  • Add jalapeños, celery, bell pepper, and carrots and stir for another few minutes, adding water as necessary to reduce sticking.
  • Add the tomatoes, broth, and tomato paste and stir well.
  • Next, add the beans, cumin, turmeric, oregano, chili powder, garam masala and cardamom (for an added sweetness), salt, and pepper. Mix everything together, cover, and leave simmering until liquid has reduced.

Crockpot 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.


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.
Serving Suggestion:
In a bread bowl!