Three Bean Chili
A hearty, smoky, and protein-packed vegetarian chili made with pinto, kidney, and mashed black beans for the ultimate meaty texture — ready in just 35 minutes.
Servings: 4 bowls
Calories: 310kcal
Cost: 2
Equipment
- Large pot or Dutch oven
- cutting board
- Chef's knife
- wooden spoon
- can opener
- potato masher or fork
Ingredients
- 1 can pinto chili beans (with sauce)
- 1 can light red kidney beans (drained)
- 1 can black beans (drained and 75% smashed)
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3–4 cloves garlic, minced
- 1 jalapeño pepper, diced (seeds optional)
- 15 oz plain tomato sauce
- 1.5 tbsp chili powder
- 1 tbsp ground cumin
- 1/4 tsp smoked paprika
- 1 tsp dried oregano
- to taste salt
- 1–2 tsp oil (for sautéing)
- pinch cayenne pepper (optional)
Instructions
- Drain the kidney beans and black beans. Mash the black beans until about 75% smashed to create a thick, meaty texture while keeping the kidney beans whole.
- Dice the onion and bell pepper, and mince the garlic. Heat 1–2 teaspoons of oil in a large pot over medium-high heat. Sauté the onion for 4–5 minutes until softened, then add the peppers and garlic.
- Add chili powder, cumin, smoked paprika, and salt. Stir and cook for about one minute until the spices become fragrant.
- Stir in the tomato sauce, pinto chili beans with sauce, whole kidney beans, and smashed black beans. Bring to a boil, then reduce to an active simmer. Cover and cook for 20 minutes.
- Taste and adjust seasoning, adding more salt, spices, or cayenne pepper if desired. Serve warm with toppings of your choice.
Notes
Adjust the heat by adding cayenne or keeping the jalapeño seeds. This chili thickens as it cools and tastes even better the next day. Great for meal prep and freezes extremely well.