Three Bean Chili is a hearty, plant-based meal that’s packed with flavor, protein, and fiber, making it a perfect comfort food that’s both nutritious and satisfying. This chili brings together three types of beans—usually black beans, kidney beans, and pinto beans—simmered with tomatoes, onions, and a mix of spices like cumin, chili powder, and smoked paprika. We will all agree that the combination of these ingredients creates a rich and flavorful base that’s warming and full of depth, even without meat. Perfect for weeknights or meal prep, this recipe is easy to make, budget-friendly, and ideal for feeding a crowd.
One of the things I love most about Three Bean Chili is its simplicity and versatility. It’s a one-pot dish that’s ready in under an hour, but the flavors taste like they’ve been slow-cooked for hours. The variety of beans not only adds texture but also makes the dish filling and nourishing. This chili can be customized in countless ways, from adjusting the spice level to adding your favorite vegetables or garnishes, making it a go-to option whenever you’re craving something warm and cozy.
Whether you’re serving it for dinner, meal prepping for the week, or bringing it to a gathering, Three Bean Chili is always a hit. It’s a dish that’s satisfying on its own but can also be paired with cornbread, rice, or tortilla chips for a more substantial meal.
Why I love this recipe:
I love this recipe because it’s flavorful, filling, and packed with plant-based protein. It’s also incredibly easy to make, making it a staple for busy weeknights.
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Variations of the recipe:
Swap one of the beans for chickpeas or lentils, or add veggies like bell peppers, zucchini, or corn. You can also spice it up with jalapeños or chipotle peppers for a smoky kick.
Serving suggestions:
Serve with a side of cornbread, or top with avocado, sour cream, and chopped cilantro. A sprinkle of cheese and some lime juice add extra flavor.
Storage & Freezing:
Store leftovers in an airtight container in the fridge for up to 5 days. This chili freezes well; portion it into freezer-safe containers and freeze for up to 3 months. Thaw and reheat on the stovetop or in the microwave for a quick meal anytime.
Three-Bean Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 green bell peppers cored, seeded and chopped
- 2 medium onions peeled and chopped
- 4 garlic cloves minced
- ¼ cup New Mexico chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 pounds ground sirloin beef
- 1 15- ounce can kidney beans
- 1 15- ounce can pinto beans
- 1 15- ounce can chili beans
- 1 15- ounce can enchilada sauce
- 1 12- ounce bottle of beer (I used a lager)
- Kosher salt to taste
- Sliced jalapeños for topping
Instructions
- Melt the butter and vegetable oil in a large stockpot over medium-high heat. Add the bell peppers, onions, and garlic, and cооk for about 5 minutes, until softened.
- Sprinkle the chili powder, cumin, cоriander, and cinnamon over the vegetables. Stir оccasionally and cook for another 5 minutes or until the vegetables soften and become fragrant.
- Add the ground sirloin to the pot, breaking it up with a wooden spооn or spatula. Cook until the beef is browned and fully cооked through about 5-7 minutes.
- Stir in the beans, enchilada sauce, and beer. Season with kosher salt, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 1 hour, stirring occasionally.
- After 1 hour, remove the lid and stir the chili. Continue simmering for another hour. If the chili becomes too thick, add ¼ to ½ cup of water, stir, and let it simmer.
- Serve the chili topped with sliced jalapeños, sour cream, and cheddar cheese, if desired.
- Enjoy!
