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!
Ingredients
Vegetable Base
- 1 large diced onion
- 6 stalks finely, diced celery stems removed
- 1 diced green or red pepper
- 1 diced carrot
- 6 cloves garlic
- 1 diced jalapeño remove seeds for less heat
For Cooking
- 1-2 tablespoon water for sautéing, more as needed
- 2 vegan bouillon cubes if using water instead of stock
Spices & Seasonings
- 2 tablespoon chili powder ancho is great
- 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
Tomato Base and Liquids
- (1) 28-ounce can crushed tomatoes
- (1) 6-ounce can tomato paste
- 6 cups water OR vegetable stock
Beans & extra
- (6) 15-ounce cans of beans (kidney, black, pinto), rinsed
- (1) 30-ounce can hominy
Finish
- 2 tablespoon corn flour masa
- 2 cups frozen corn optional
- 1 tablespoon of salt or to taste
Instructions
- Chop the onion, celery, pepper, carrot, garlic, and jalapeño.
- Heat a large heavy-bottomed pot over medium-high. Add the vegetables with 1–2 tablespoons of water. Reduce heat to medium-low.
- Add bouillon (if using) and a little more water or stock as needed so the vegetables don’t dry out. Cook, stirring often, until the onions are translucent — about 10 minutes.
- Stir in the spices and maple syrup. Cook, stirring constantly, until fragrant — about 1 minute.
- Add crushed tomatoes, tomato paste, and water or stock. Stir to combine.
- Stir in the beans and hominy.
- Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes, partially covered, stirring every so often.
- 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 heat. Stir in the corn flour masa, frozen corn (if using), and salt.
- Taste and adjust seasoning as needed.
Notes
- This recipe comfortably serves 6 people with hearty bowls of chili. If you’re feeding big eaters, expect closer to 4–5 servings.
- Like most chili, this gets even better the next day as the flavors settle.
- This chili thickens as it sits. Add a splash of water or broth when reheating if you want it looser.
- For milder chili, remove the jalapeño seeds and reduce the cayenne. For more heat, add extra at the end so you can taste as you go.
- This chili freezes well for up to 3 months. Cool completely before freezing.
Nutrition
Calories: 193kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3509mg | Potassium: 1196mg | Fiber: 9g | Sugar: 14g | Vitamin A: 4660IU | Vitamin C: 55mg | Calcium: 127mg | Iron: 5mg
