Chili is one of those versatile, hearty meals that can satisfy even the pickiest eaters while packing a punch of flavor. Whether you’re feeding a family, hosting a gathering, or meal-prepping for the week, this Easy Three Bean Chili recipe is sure to be a hit. It’s a simple, plant-based dish loaded with protein, fiber, and warmth. Best of all, this recipe is easy to follow, making it perfect for both beginners and seasoned cooks. Read on to discover how to make this delicious and comforting dish.

What is Three Bean Chili?
Three Bean Chili is a rich and flavorful stew made from three different types of beans, tomatoes, spices, and optional extras like chocolate or chipotle powder for added depth. It's a staple of plant-based cuisine and can be adapted to suit a variety of tastes and dietary needs. The combination of black beans, kidney beans, and pinto beans creates a hearty, protein-rich base, while the blend of spices gives it that classic chili warmth. This recipe is both filling and nourishing, perfect for any time of year, especially during cooler months.
Ingredients List for Three Bean Chili
Here is a comprehensive list of ingredients you'll need to create this mouth-watering Three Bean Chili:
Basic Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sauté): This serves as the cooking medium for sautéing the onions and garlic. Using olive oil will give a richer flavor, while water keeps the dish oil-free.
- 1 large onion, diced: Onions are a foundational ingredient that adds a sweet and savory depth to the chili.
- 3 cloves garlic, minced (or 1 ½ teaspoon garlic powder): Garlic adds an aromatic kick, enhancing the overall flavor profile of the chili.
- 2 jalapeños, seeds removed and diced: Jalapeños bring a mild heat to the dish. If you prefer more spice, you can leave some seeds in.
- 3 tablespoons chili powder: This is the primary spice that gives chili its distinctive taste. It’s a blend of dried chilies, cumin, and other spices.
- 1 teaspoon chipotle powder: Adds a smoky, slightly spicy flavor that complements the chili powder beautifully.
- 1 can (15 oz) black beans, drained and rinsed: Black beans are soft yet firm, offering a slight earthiness to the chili.
- 1 can (15 oz) kidney beans, drained and rinsed: Kidney beans have a meaty texture and soak up the flavors of the spices well.
- 1 can (15 oz) pinto beans, drained and rinsed: Pinto beans are creamy and mild, balancing the stronger flavors of the other beans.
- 1 can (28 oz) diced tomatoes, with juices: Tomatoes add acidity and body to the chili, making it thick and hearty.
- 1 tablespoon cocoa powder or small piece of dark chocolate (about ½ oz.): This is optional but recommended for adding a rich, deep flavor to the chili.
- 1 ½ cups water or vegetable broth: This is used to create the stew base. Vegetable broth adds more flavor, but water works just as well if that’s what you have on hand.
- Mineral salt & pepper, to taste: These seasonings bring out the flavors of all the ingredients.
To Garnish
- Green onions, sliced: Adds a fresh, crisp bite that complements the warmth of the chili.
- Cashew sour cream: A dairy-free alternative to traditional sour cream, it adds a cool creaminess that balances the heat.
- Lime wedges: A squeeze of lime juice brightens the flavors, adding a zesty finish.
Substitutions and Variations
This recipe is flexible, allowing for a range of substitutions and variations to suit your dietary needs or taste preferences:
- Beans: Feel free to use other beans like chickpeas, cannellini beans, or even lentils in place of one or more of the beans listed. Each type of bean adds a unique texture and flavor.
- Spices: If you don’t have chipotle powder, you can substitute with smoked paprika for a similar smoky flavor. For a less spicy version, reduce the amount of chili powder or omit the jalapeños.
- Tomatoes: If you prefer a thicker chili, use crushed tomatoes instead of diced. For a chunkier texture, use fire-roasted tomatoes.
- Cocoa powder: If you’re out of cocoa powder or dark chocolate, you can skip this ingredient altogether or replace it with a dash of cinnamon for a different but equally delightful twist.
- Liquid: If you want a more stew-like consistency, increase the amount of vegetable broth. For a thicker chili, reduce the amount of liquid added.
- Toppings: Customize your garnishes with what you have on hand—try diced avocado, shredded cheese, or tortilla chips for extra texture and flavor.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, let's dive into the step-by-step process of making this delectable Three Bean Chili. The instructions are straightforward, making it easy for anyone to follow.

How to Cook Three Bean Chili: A Step-by-Step Guide
- Heat the Oil or Water: In a large pot, heat the olive oil or ¼ cup water over medium heat. If you are water sautéing, make sure to keep a close eye to prevent the onions from sticking.
- Sauté Onions and Garlic: Add the diced onion to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and soft. Next, add the minced garlic and cook for another minute, until fragrant.
- Add Jalapeños: Toss in the diced jalapeños and sauté for 2-3 minutes. This step allows the jalapeños to release their flavor and adds a subtle heat to the chili.
- Add Spices: Sprinkle the chili powder and chipotle powder over the sautéed veggies. Stir well to coat the onions, garlic, and jalapeños in the spices. Cook for 1-2 minutes to toast the spices, which deepens their flavors.
- Add Beans and Tomatoes: Pour in the drained and rinsed black beans, kidney beans, and pinto beans. Then, add the can of diced tomatoes with their juices. Stir everything together until well combined.
- Add Liquid: Pour in the 1 ½ cups of water or vegetable broth. Stir well, making sure all ingredients are evenly distributed.
- Optional: Add Cocoa Powder or Dark Chocolate: If you’re using cocoa powder or a piece of dark chocolate, stir it into the chili now. This will give the chili a deep, rich flavor with a hint of bitterness that complements the spices.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the more the flavors will meld together. If the chili becomes too thick, add a bit more water or vegetable broth to reach your desired consistency.
- Season to Taste: After simmering, taste the chili and add mineral salt and pepper as needed. Adjust the spices if you prefer a stronger flavor.
- Serve: Once the chili has reached your desired consistency and flavor, it’s ready to serve. Ladle the chili into bowls and top with your choice of garnishes like sliced green onions, cashew sour cream, and a squeeze of lime juice.
Common Mistakes to Avoid
Even with a simple recipe like this, there are a few common mistakes that can affect the outcome of your chili:
- Overcooking the Beans: Since canned beans are pre-cooked, simmering them for too long can make them mushy. Keep an eye on the texture and remove the chili from heat if the beans start to break down.
- Not Seasoning Properly: Chili relies heavily on spices, so make sure to taste as you go. Don’t be afraid to add more chili powder or salt if the flavors aren’t as bold as you’d like.
- Skipping the Simmering Time: The simmering step is crucial for developing deep, rich flavors. Don’t rush this process; let the chili simmer for at least 30 minutes.
- Not Adjusting Consistency: Chili can be as thick or as soupy as you like. If it’s too thick, add more liquid; if it’s too thin, let it simmer uncovered to thicken.
Serving and Presentation Tips
Presentation might not be the first thing that comes to mind with a hearty dish like chili, but a little effort can make your meal more inviting and enjoyable.
How to Serve Three Bean Chili
- In Bowls: The simplest and most traditional way to serve chili is in deep bowls. This allows for easy scooping and keeps the chili warm.
- With Rice: Serve the chili over a bed of steamed rice to make the meal more filling. Brown rice, white rice, or even quinoa are all great options.
- With Cornbread: Chili and cornbread are a match made in heaven. The slightly sweet cornbread perfectly complements the spicy, savory chili.
- In Bread Bowls: For a fun twist, serve the chili in hollowed-out bread bowls. The bread soaks up the flavors and provides a tasty vessel for the chili.
Presentation Ideas for Three Bean Chili
- Garnish Generously: Top each bowl with sliced green onions, a dollop of cashew sour cream, and a wedge of lime. The bright colors will pop against the rich red chili.
- Add Some Crunch: Sprinkle crushed tortilla chips, pumpkin seeds, or toasted nuts over the chili for added texture.
- Serve with Colorful Sides: Pair your chili with vibrant sides like a fresh avocado salad, corn salsa, or a medley of roasted vegetables to add color to the plate.
Three Bean Chili Recipe Tips
- Make It Ahead: Chili tastes even better the next day as the flavors have more time to meld. Make it ahead and store it in the fridge for up to 5 days, or freeze it for up to 3 months.
- Double the Recipe: This recipe scales easily, so consider doubling it to have leftovers for busy nights.
- Add Vegetables: Bulk up the chili with additional vegetables like bell peppers, zucchini, or corn. They add extra nutrition and texture.
- Experiment with Heat: If you like your chili extra spicy, consider adding a diced habanero pepper or a dash of hot sauce.
- Control the Consistency: For a thicker chili, mash some of the beans against the side of the pot while cooking.
Frequently Asked Questions (FAQs)
Q: Can I make this chili in a slow cooker?
A: Yes! Sauté the onions, garlic, and jalapeños in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: How can I make this chili less spicy?
A: To reduce the heat, omit the jalapeños and chipotle powder. You can also use a mild chili powder and add a bit of sugar to balance the flavors.
Q: Can I use dried beans instead of canned?
A: Absolutely! Just be sure to cook the beans fully before adding them to the chili. This will require additional prep time, but it can enhance the flavor.
Q: What can I serve with this chili?
A: Cornbread, rice, a side salad, or a dollop of guacamole are all great pairings for this chili.
Q: How long does this chili last in the fridge?
A: The chili can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.
Conclusion
This Easy Three Bean Chili is a satisfying and nutritious dish that’s perfect for any occasion. Its rich blend of spices, beans, and tomatoes creates a delicious and hearty meal that’s sure to please. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and flexible, making it easy to tailor to your tastes. Serve it with your favorite toppings and sides for a meal that’s both comforting and flavorful. So, gather your ingredients, follow these steps, and enjoy a bowl of homemade Three Bean Chili that’s sure to warm you from the inside out!
PrintEasy Three Bean Chili Recipe
This Easy Three Bean Chili recipe is a flavorful, vegan dish made with black beans, kidney beans, and pinto beans. It's spiced with chili powder and chipotle for a kick, and simmered in a rich tomato base with optional dark chocolate for depth. Perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Vegan
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sauté)
- 1 large onion, diced
- 3 cloves garlic, minced (or 1 ½ tsp garlic powder)
- 2 jalapenos, seeds removed and diced
- 3 tablespoons chili powder
- 1 teaspoon chipotle powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, with juices
- 1 tablespoon cocoa powder or small piece of dark chocolate (about ½ oz.), optional
- 1 ½ cups water or vegetable broth, + more if needed
- Mineral salt & pepper, to taste
- Garnishes: green onions, sliced; cashew sour cream; lime wedges
Instructions
- Heat olive oil or water in a large pot over medium heat. Add diced onion and sauté until soft, about 5-7 minutes.
- Stir in garlic and jalapenos, cooking for another 2 minutes until fragrant.
- Add chili powder and chipotle powder, cooking for 1 minute to release flavors.
- Stir in black beans, kidney beans, pinto beans, diced tomatoes (with juices), and water or vegetable broth.
- Optional: Add cocoa powder or dark chocolate for richness.
- Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally. Add more water or broth if needed to achieve desired consistency.
- Season with salt and pepper to taste.
- Serve hot with garnishes like green onions, cashew sour cream, and lime wedges.
Notes
- Adjust the spice level by adding more or fewer jalapeno seeds.
- For a thicker chili, simmer longer to reduce liquid.
- Serve with your favorite toppings like avocado or cheese for added richness.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
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