Three-bean Chili
Ingredients
&w=3840&q=75){kind=small}
- 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.
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.