Three-Bean Chili

This three-bean chili with jalapeños and peppers is full of black beans, pinto beans and kidney beans, both whole and mashed to thicken it.

Whenever I feel even the slightest chill in the air, I have an immediate craving for soup.

My desire for soup is more strong when I’m getting impatient about it actually feeling like fall.

My pantry is always stocked with sweet potatoes and canned tomatoes, so I can whip up a root vegetable soup or chili at a moment’s notice.

With the right ingredients, soup is basically like eating a bowl of heathy, hearty vegetables.

In my daily quest to eat more than the recommended amount of veggies, soup makes that pretty easy.

It’s even better when I end up with leftovers. I will keep them in the fridge if I know I will polish off the batch in that week. Or I divvy up servings to keep in the freezer to save.

I think soup tastes better the longer it sits because it allows more time for the flavors to develop.

How To Make Three-Bean Chili

With black beans, pinto beans and kidney beans, I always go a little overboard on this three-bean chili!

Instead of leaving all the beans whole, I use a fork to mash about a cup of them before I start cooking the chili on the stove.

First, I sauté chopped onions, minced garlic, jalapeños and bell peppers in a saucepan.

Then I add the all important spices, a mix of cumin, chili powder, paprika, salt and pepper.

Next, fire-roasted tomatoes, water and beer go into the pot.

It doesn’t take long for the mixture to boil. Then I turn down the heat to let everything simmer.

I give the three-bean chili about 15 minutes or so to cook, then I stir in the mashed beans and the whole beans as the soup keeps simmering.

Those mashed beans help thicken the chili.

I top the bowls with chives and crushed tortilla chips.

Each chunky bite is hearty and filling.

You can’t go wrong with a trio of beans in your chili.

Three-Bean Chili

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 33-43 minutes
• Total Time: 43-53 minutes
• Yield: Serves 6 1x

This three-bean chili with jalapeños and peppers is full of black beans, pinto beans and kidney beans, both whole and mashed to thicken it.

Ingredients

• 1–15 ounce can black beans, rinsed and drained
• 1–15 ounce can pinto beans, rinsed and drained
• 1–15 ounce can kidney beans, rinsed and drained
• 1 tablespoon olive oil
• 1 medium white onion, roughly chopped
• 1 jalapeno, minced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1–12 ounce bottle lager beer
• 1–28 ounce can crushed fire-roasted tomatoes
• 1 cup water
• Minced chives for serving
• Crushed tortilla chips for serving

Instructions

1. In a large bowl, combine the beans. Transfer 1 cup of the beans to a large bowl and mash with a fork. Set aside the mashed beans.
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the jalapeno, bell peppers, garlic, cumin, paprika, chili powder, salt and pepper and continue cooking for an additional 3 minutes.
3. Stir in the beer, tomatoes and water. Bring the soup to a boil and reduce the heat. Simmer for 15-20 minutes until the soup has thickened. Add the whole beans and mashed beans and continue cooking for 10-15 minutes. Top with chives and chips before serving.