Three Bean Chili is a staple in my kitchen because it’s reliable, hearty, and easy to customize. I often make it on weekends when I want a filling meal that can feed a crowd or provide leftovers for the week. The aroma of cumin and chili powder simmering with garlic and onions fills the house and signals comfort.

What makes this chili special is its balance of textures and flavors — the creamy beans, tender vegetables, and a rich, slightly smoky tomato base. I usually serve it with a sprinkle of cheese and a dollop of sour cream, alongside warm cornbread or over rice. It’s straightforward to prepare but delivers satisfying depth without fuss.

The chili thickens nicely as it cooks, giving it a cozy, stew-like consistency. It’s perfect for chilly evenings or casual gatherings where everyone can ladle their own bowl and add toppings to taste. This recipe has become my go-to when I want a wholesome, no-meat meal that still feels substantial.

Quick Facts

Why You’ll Love It

This Three Bean Chili is a dependable, flavorful dish that’s easy to make and satisfying to eat. It’s packed with protein and fiber from the beans and has a rich, comforting texture that warms you up. Here’s why it’s a favorite in my kitchen:

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients list is straightforward and mostly pantry-friendly. The three types of beans provide variety in texture and flavor, while the spices and aromatics build a deep, savory base. Fresh vegetables add brightness and body to the chili.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup vegetable broth or water
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Step-by-Step Instructions

Follow these steps to build flavor and cook the beans to tender perfection. The process is simple but layering the spices and simmering gently makes all the difference.

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, bell peppers, and jalapeño (if using). Cook until softened, about 5-7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chili powder, cumin, smoked paprika, and oregano. Stir to coat the vegetables and toast the spices for 1 minute.
5. Pour in diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
6. Add all three types of beans to the pot. Stir and bring the mixture to a simmer.
7. Reduce heat to low and let the chili simmer gently, uncovered, for 30-40 minutes, stirring occasionally.
8. Season with salt and black pepper to taste.
9. If the chili is too thick, add a splash of broth or water to reach desired consistency.
10. Serve hot with your favorite toppings and sides.

Chef Tips

These tips will help you get the best texture and flavor from your chili. Small adjustments can make a big difference in the final dish.

• Use canned beans that are low sodium or rinse them well to control salt.
• Simmer uncovered to thicken the chili naturally.
• Adjust the heat by adding more or less jalapeño or chili powder.
• For deeper flavor, let the chili rest for a few hours or overnight before reheating.
• Add a splash of lime juice or vinegar at the end to brighten the flavors.

Substitutions

If you don’t have all the beans or ingredients on hand, here are some easy swaps that won’t compromise the dish.

• Use any combination of canned beans such as chickpeas or cannellini beans.
• Replace bell peppers with diced zucchini or carrots for different textures.
• Swap vegetable broth with water or a bouillon cube dissolved in water.
• Omit jalapeño for a milder chili or substitute with a pinch of cayenne pepper.
• Use smoked or regular paprika depending on your preference.

Storage & Reheating

Proper storage keeps your chili fresh and flavorful for later meals. It also reheats well, making it ideal for batch cooking.

• Cool chili to room temperature before storing.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze portions in freezer-safe containers for up to 3 months.
• Reheat gently on the stove or in the microwave, adding a splash of water if needed.

Perfect Pairings

Pair this chili with complementary sides and drinks to round out your meal. These options balance the chili’s richness and add variety.

• Cornbread or warm crusty bread
• Steamed white or brown rice
• Sour cream or shredded cheddar cheese
• A crisp lager or a fruity red wine like Zinfandel

FAQs

Here are answers to common questions about making and customizing this Three Bean Chili.

Nutritional Note

This chili is a good source of plant-based protein and fiber from the beans, with moderate calories depending on toppings and sides.