Description
A hearty and flavorful three-bean chili recipe, perfect for a comforting meal. This recipe is easy to make and packed with plant-based protein and fiber.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can cannellini beans (white kidney beans), rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can chopped green chilies, undrained
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Shredded cheddar cheese, sour cream, chopped green onions (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in kidney beans, black beans, cannellini beans, crushed tomatoes, diced tomatoes, chopped green chilies, and vegetable broth.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes (or longer for flavors to meld), stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheese, a dollop of sour cream, and chopped green onions, if desired.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- This chili can be made ahead of time and reheated; the flavors often improve overnight.
- Feel free to add other vegetables like bell peppers, corn, or zucchini.