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Easy Three Bean Chili Recipe

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This Easy Three Bean Chili recipe is a quick and hearty meal loaded with kidney, black, and pinto beans, plus a variety of vegetables and spices. Perfect for busy weeknights or meal prep, this vegetarian chili is full of flavor and can be customized with your favorite toppings.

Ingredients

Scale
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (28 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup vegetable broth (or water)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Juice of 1 lime (optional)
  • Fresh cilantro, chopped (optional)
  • Shredded cheese, sour cream, or avocado (optional)

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté diced onion, green and red bell peppers until softened, about 5-7 minutes.
  • Add minced garlic and jalapeño (if using) and cook for an additional minute until fragrant.
  • Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes, stirring to coat the vegetables.
  • Add the diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
  • Stir in the kidney beans, black beans, and pinto beans. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
  • Optional: Stir in lime juice for a fresh finish.
  • Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, or avocado if desired.

Notes

  • Adjust the heat level by adding or omitting the jalapeño and cayenne pepper.
  • This chili freezes well for up to 3 months—perfect for meal prepping!

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