Easy, Healthy, and Delicious 3-Bean Chili

This quick and easy 3-bean chili recipe comes together fast. It’s a hearty chili perfect for a healthy lunch, dinner, or gathering!

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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.

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. 

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Easy, Healthy, and Delicious 3-Bean Chili

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Easy, Healthy, and Delicious 3-Bean Chili

Yield: 8

Author: Julie Gaeta

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

This quick and easy 3-bean chili recipe comes together fast. It's a hearty chili perfect for a healthy lunch, dinner, or gathering!

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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 Tbsp chili powder (ancho is a favorite)
• 1/2 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1/2 tsp cayenne
• 1/2 tsp Mexican oregano
• 25 turns pepper or 1/2 tsp
• 2 tsp 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 Tbsp of salt or to taste
• 2 Tbsp corn flour masa
• 2 cups frozen corn

Instructions

1. Dice and chop the first six ingredients: onion, celery, green or red pepper, carrot, garlic cloves, and jalapeño.
2. 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.
3. 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.
4. While you’re waiting, open the canned beans. Strain and rinse them. Open the crushed tomatoes and paste. Set aside.
5. 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.
6. Cook until fragrant, stirring constantly for roughly a minute.
7. Add crushed tomatoes, tomato paste, and water or stock. Combine.
8. Add in the beans and hominy. Stir gently.
9. Turn to medium-high heat, cover partially, and bring to a boil.
10. 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.
11. Turn off the heat.
12. Add in corn flour masa, corn, and salt.
13. Adjust seasonings to your liking.

Dinners, Soups, Meals, Lunch, Breakfast

American, Mexican

Did you make this recipe?

Tag @becomingyouwithjulie on instagram and hashtag it #BYWJ

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

Serve with: 

• 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 easy, healthy, and delicious 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.