With black beans, pinto beans and kidney beans, this easy three bean chili is seasoned with a mix of dried spices, minced jalapenos and garlic. It’s a great make-ahead recipe for lunch or dinner.
Even though I’m from Cincinnati, home to a very specific chili without beans, unless you ask for them, and spooned on top of spaghetti, I am firmly in the chili in a bowl camp. In my world, the more beans the better in a thick spicy, tomato-stew broth. No offense to my birthplace.
Call it indecision or my love of legumes, but I get really excited about chili that not only packs in lots of beans, but also has different varieties all in the same soup pot. When I make chili, I want it to be a filling, standalone meal that’s full of wholesome ingredients with protein and fiber.
Chili always satisfies the cravings I have for soup on cold days. Made with mostly pantry ingredients, it’s the kind of thing you can whip up at a moment’s notice without much planning. You can even make it in advance of when you plan to serve it. Just rewarm the chili on the stove. That extra time gives the flavors more of a chance to develop.
Some people say dried beans are better than canned. While I wouldn’t disagree, the convenience of canned beans can’t be beat, especially if that’s going to be the difference between you cooking a recipe or not. There is nothing wrong taking advantage of this.
Black, pinto and kidney beans are my picks for this chili. First, appearance does count. I like the look of the different colors. Second, and definitely most important, are taste and texture. With their red color and mild flavor, kidney beans are probably the most common bean found in chili. Black beans are smooth and almost creamy when they are cooked, and pinto beans have an earthy flavor.
For this bean chili recipe you will need:
At its base, this is a vegan chili recipe. What takes it from vegan to vegetarian is how you top it, like if you add dairy versions of cheese, sour cream or yogurt. I like a shredded Mexican cheese blend or cheddar cheese.
Other good toppings include sliced scallions, crumbled tortilla chips, chopped fresh cilantro and sliced jalapenos. You could also add sliced or diced avocados if you want.
You can keep the chili in an airtight in the container in the refrigerator up to 4 days. If you want to store it longer, the chili can be frozen up to 1 month. I recommend putting it in the freezer in individual portions, so it is easier to thaw and you don’t have to eat a big saved batch all at once.
Cornbread or crusty bread are the most obvious choices because they are good for dunking. You can also keep it super simple by going with tortilla chips or warmed flour or corn tortillas.
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With black beans, pinto beans and kidney beans, this easy three bean chili is seasoned with a mix of spices, jalapenos and garlic. It’s a great make-ahead recipe for lunch or dinner.
The chili can be stored in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month.
Keywords: three bean chili, vegetarian chili
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