This quick and easy 3-bean chili recipe comes together fast. It’s a hearty chili perfect for a healthy lunch, dinner, or gathering!
One of my favorite ways to spend a cold, wintery day is with family and friends, gathered in the kitchen with good food, conversations, and laughter.
Soups are often my go-to, but of course, there’s nothing quite as satisfying as a delicious bowl of chili. The simmering combination of spicy, smoky, and sweet flavors somehow always sets the mood.
My chili never tastes quite the same as I can’t ever resist trying a little bit of this or that.
However, this chili recipe is one of the easiest, healthiest, and most delicious favorites we come back to.
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Don’t let the list of ingredients intimidate you; this chili comes together quick — it’s easy. Especially if you’re using canned beans rather than homemade.
When everything is running smooth, I premake the beans during weekly meal prep. They store well and are nearly effortless in an instant pot.
This 3 bean chili recipe is adaptable and versatile.
You can make it as simple or elaborate as you like. Some of my family prefers chili with meat, while others don’t. I often prepare meat on the side while the chili is simmering. Or, sometimes I add bulgur, giving it a chewy, almost meaty texture.
The options are endless, easy, and everyone’s happy.
I always make a big pot for extras. If you’re not cooking for a crowd or planning on freezing leftovers, you might want to cut the recipe in half.
Top with optional toppings:
- Diced avocado
- Diced onion/scallions
- Diced tomatoes
- Shredded cheese, queso fresco
- Pickled jalapeños
- A dollop of hummus, cashew cream, sour cream, or greek yogurt
- A heaping spoonful of salsa
Serving suggestions
- Baked potatoes, mashed potatoes, potato wedges, sweet potato fries
- Rice, quinoa, bulgur, lentils, pasta
- Cornbread, biscuits, french bread
- Corn/flour tortillas, tortilla chips
Tips for the best 3-Bean Chili
- For a creamier/thicker version, use an immersion blender to blend some of the veggies and beans to your liking
- This recipe works great in the crockpot or an instant pot, but add the last three ingredients once it’s finished cooking with either method
- Like most soups and foods like this, it takes time for flavors to come together; give it some time to rest
- Experiment: try a bit of chocolate, cinnamon, turmeric, coffee, or amber beer for that extra bit of depth and flavor
- If you have time to make the beans and tomato sauces from scratch, there’s nothing quite like it.
📖 Recipe
3-Bean Chili
Ingredients
- 1 large diced onion
- 6 stalks of diced celery, stems removed
- 1 diced green or red pepper
- 1 diced carrot
- 6 garlic cloves
- 1 diced jalapeño, remove seeds for less heat
- 2 vegetable bouillon cubes or replace the water with vegetable stock
- 2 tablespoon chili powder, ancho is a favorite
- ½ teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon Mexican oregano
- 25 turns pepper or ½ tsp
- 2 teaspoon maple syrup
- 6 15-oz cans of beans (kidney, black, pinto)
- 1 30-oz can of hominy
- 1 28-oz can of crushed tomatoes
- 1 6-oz can of tomato paste
- 6 cups of water or vegetable stock if using instead of bouillon
- 1 tablespoon of salt or to taste
- 2 tablespoon corn flour masa
- 2 cups frozen corn
Instructions
- Dice and chop the first six ingredients: onion, celery, green or red pepper, carrot, garlic cloves, and jalapeño.
- Heat a large, heavy-bottomed stockpot to medium-high and place the diced vegetables inside. Add 1–2 tablespoons of water, stirring to combine. Reduce heat to medium-low.
- Add the bouillon if using and add a tablespoon or two of water/stock as needed so the vegetables don’t become dry. Stir frequently and cook until the onions become translucent. This usually takes about 10 minutes.
- While you’re waiting, open the canned beans. Strain and rinse them. Open the crushed tomatoes and paste. Set aside.
- Once the vegetables are finished, add the following to the stockpot: chili powder, chipotle powder, smoked paprika, cumin, garlic and onion powder, paprika, cayenne, Mexican oregano, pepper, and maple syrup.
- Cook until fragrant, stirring constantly for roughly a minute.
- Add crushed tomatoes, tomato paste, and water or stock. Combine.
- Add in the beans and hominy. Stir gently.
- Turn to medium-high heat, cover partially, and bring to a boil.
- Once the chili comes to a boil, reduce the heat to keep it at a gentle simmer for 30 minutes. Keep partially covered, stirring every 10 minutes or so.
- Turn off the heat.
- Add in corn flour masa, corn, and salt.
- Adjust seasonings to your liking.
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