Three Bean Chili

Three bean chili on a freezing night is a thing of beauty! This hearty and super satisfying high protein vegan meal of perfectly balanced beans in a tasty and savory sauce does not disappoint and is loved by vegetarians and meat eaters. If you’re planning for the week or to feed a hungry crowd, this three bean chili recipe is always a hit!

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What Makes Three Bean Chili Special?

Three Bean Chili The three bean chili recipe is unique from all the other chilli recipes, since it’s got three different kinds of beans adding different textures and tasting different. It’s a bit fussier, but much, much more exciting, so much more balanced, packed as this meal is with protein and fiber. The great thing about bean chili recipes is how adaptable they are – you can go vegetarian, vegan or all-meat, depending on how you like it.

The Perfect Bean Hierarchy for This Chili

The secret to delicious 3 bean chili is the mixture of beans. Your little rebel has something to throw in the pot:

Kidney Beans: These large, deep red beans are the star of most traditional chili. And they hold their shape after cooking – nothing icky and mushy here – and present a fabulous, meaty sense to the dish that is truly satisfying.

Black Beans: Earthy sweet black beans echo the heartiness of the kidney beans and lend a pop of pretty color contrast.

– Creamy and beans, the pinto beans add a bit of texture and body to the chili and naturally thickens the chili some as they soften up and release some of their starches into the chili.

This three-bean blend is balanced in flavor and texture, so for me it’s the best bean mix for chili. But navy, cannellini or garbanzo could actually be an eventual try, if you like those.

Three Bean Chili Ingredients

For the Base:

1 can (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pinto beans drained and rinsed

1 large onion, diced

3 cloves garlic, minced

1 bell pepper, diced

2 tbsp olive oil

For the Flavor Profile:

1 (28 oz) can crushed tomatoes

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

2 cups vegetable broth

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 tsp oregano

1/2 tsp chipotle powder, (optional, if you like it hot)

Salt and pepper to taste

The Secret Ingredient:

Here’s the secret ingredient no chili should be without: unsweetened dark chocolate or cocoa powder. Just one square of bittersweet chocolate or a tablespoon of unsweetened cocoa powder gives the chili incredible depth and complexity without rendering it sweet. This is a process used in the old country for generations, and turns ordinary chili into something special.

How to Make Three Bean Chili

Step 1: Prepare Your Base

Warm olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Stir in the diced onions and cook, 5 to 6 minutes, until softened and translucent. Stir in the minced garlic and chopped bell pepper, and cook for an additional 2-3 minutes, or until the fragrance is released.

Step 2: Build the Flavor

Add tomato paste and cook, 1 minute, until it darkens. I think this makes all the difference in the flavor! Stir in all your spices – chili powder, cumin, smoked paprika, oregano, and chipotle powder – and cook for 30 seconds or so, until they are fragrant.

Step 3: Add Liquids and Beans

Add crushed tomatoes, diced tomatoes and vegetable broth. Add your secret ingredient (chocolate or cocoa powder) and mix until dissolved. Stir in all three types of beans and bring the mixture to a boil.

Step 4: Simmer to Perfection

Lower heat to low and simmer chili, uncovered, for 30-45 minutes, stirring occasionally. The chilli is done when it has reduced to your preferred consistency and the flavours have infuced perfectly.

Three Bean Chili Variations

Vegan Three Bean Chili

If you use vegetable broth, you can also call this vegan tortilla soup, but don’t call me late for dinner! The three beans together offer up good protein, so this recipe’s a full & filling meal for plant-based eaters.

Three Bean Vegetarian Chili

For vegetarians that do eat dairy, add a sprinkle of shredded cheese or a dollop of sour cream or Greek yogurt for that extra bit of richness and protein.

Three Bean Turkey Chili

Mix it up with meat: In step 1, brown 1 pound of ground turkey with the onions. That makes for a leaner version than a typical beef chili, but the hearty bean foundation remains intact.

Three Bean Chili Crockpot Recipe

And if you don’t have much time on weekday evenings, consider throwing this together in your slow cooker:

First, cook the aromatics (onion, garlic, bell pepper) in a skillet

Transfer to a slow cooker along with the rest of the ingredients.

Let simmer on LOW for 6-8 hours or HIGH for 3-4 hours

After 30 minutes, stir in the chocolate

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Pro Tips for Perfect Three Bean Chili

Bean Prep:

Make sure you drain and rinse your canned beans really well before adding them back to the chili. This will rinse off excess sodium and starchy liquid that can cause your chili to become too thick or gummy.

Stack Your Spices:

Toast whole spices, like cumin seeds, before grinding, or bloom ground spices in oil before adding liquids. It makes for even stronger flavors that way.

Let It Rest:

Chili is always better the next day. The flavors continue to develop and meld as it sits, so feel free to make it a day ahead.

Texture Control:

If a thicker chili floats your boat, mash about 1/4 of the beans against the side of the pot with a wooden spoon while everything’s cooking. If you like it thinner add additional broth as needed.

How to Serve and Topping Ideas

Due to its three bean base, chili can also be the chameleon of the culinary world.

Traditional Toppings:

Grated cheese, sour cream, green onions, cilantro leaves, segments of avocado, and wedge of lime.

Bread Choices:

This dip can be served with warm cornbread, crusty sourdough, or tortilla chips for dipping.

Creative Serving Ideas:

Mix on baked potatoes, nachos, or hot dogs. It also makes a great quesadilla or burrito filling.

Storage and Meal Prep

This three bean chili recipe is great for meal prep. It keeps well in the refrigerator for up to 5 days and freezes perfectly for up to 3 months. Pack into little containers for grab-and-go lunches or freeze in larger portions for family meals.

If chili has become too thick during storage, add a splash of broth or water when reheating. The flavor will intensify, even after both freezing and thawing.

Nutritional Benefits

Three bean chili is jam-packed with nutrients. Each serving provides:

Good fare from the bean trio

Great source of fiber for digestive health

Good amounts of minerals such as iron, potassium, and folate

Tomato and spice derived antioxidants

Cardiovascular protective from the beans

Which makes this ideal for anyone that wants to rely more on plant-based protein while having a filling, satisfying meal.

Frequently Asked Questions

What beans are in 3 bean chili?

Most classic three bean chili recipe is made with kidney beans, black beans and pinto beans. I feel like this combo has the best flavor, texture, and color combination going on.

What Beans work best in chili?

The holy trinity of kidney, black and pinto beans