Three-bean Chili
Ingredients
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- 2 tbsp olive oil
- 2 cups yellow onion – finely chopped (~2.5 medium yellow onions)
- 1 cup red bell pepper – diced (~1.5 medium red bell peppers)
- 2 tbsp jalapeño – finely chopped
- 4 cloves garlic – minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 28 ounces diced tomatoes (canned)
- 2 cups vegetable broth
- 15 ounces kidney beans (canned) – drained and rinsed
- 15 ounces black beans (canned) – drained and rinsed
- 15 ounces pinto beans (canned) – drained and rinsed
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper – freshly ground
- 1 tbsp lime juice – fresh
- cilantro – chopped (for serving)
- scallions – thinly sliced (for serving)
- avocado – diced (for serving)
- lime wedges – (for serving)
Instructions
- 1.
Heat the olive oil in a large heavy pot over medium heat until shimmering, 1–2 minutes.
- 2.
Add the onion, bell pepper, and jalapeño. Cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes.
- 3.
Stir in the garlic and cook until fragrant, 30–45 seconds.
- 4.
Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables and toast the spices until aromatic, 45–60 seconds.
- 5.
Add the tomato paste and cook, stirring, until it darkens slightly and begins to stick, 1–2 minutes.
- 6.
Pour in the diced tomatoes and vegetable broth, scraping up any browned bits. Bring to a simmer.
- 7.
Stir in the kidney beans, black beans, pinto beans, fine sea salt, and black pepper. Return to a gentle simmer, then reduce heat to low.
- 8.
Simmer uncovered, stirring occasionally, until thickened and the flavors have melded, 25–35 minutes. Doneness cue: chili should be spoon-thick, with a glossy surface and beans tender but intact; add a splash of broth or water if it gets too thick.
- 9.
Stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper as needed. Turn off the heat and let rest 5 minutes.
- 10.
Ladle into bowls and garnish with chopped cilantro, sliced scallions, and diced avocado. Serve with lime wedges.
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Three-Bean Chili is a hearty, tomato-forward stew built around a trio of beans that provide a balanced mix of creamy, firm, and tender textures. Aromatic onions, peppers, and garlic form a savory base, while warm spices like chili powder and cumin deliver depth and gentle heat. The result is a robust, spoon-thick bowl that’s satisfying on its own and versatile with toppings like cilantro, scallions, avocado, and fresh lime.
While Texas-style chili traditionally avoids beans, bean-based chilis have long been popular across the United States, especially as vegetable-forward and pantry-friendly meals. Three-bean versions likely grew from home cooks combining commonly available canned beans for complexity and nutrition. Over time, this style has become a staple for potlucks, game days, and weeknight cooking, celebrated for its ease, economy, and crowd-pleasing flavor.