The Best Three-Bean Chili

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

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.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 451kcal

Author Rachel

Equipment

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