Description
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.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, roughly chopped
- 1 jalapeno, minced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 red bell peppers, diced
- 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
- 1–28 ounce can crushed fire-roasted tomatoes
- 4 cups low sodium vegetable broth
- For serving: thinly sliced scallions, crumbled tortilla chips, shredded Mexican blend cheese, yogurt or sour cream, chopped cilantro, sliced jalapenos
Instructions
- 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 jalapenos, garlic, cumin, paprika, chili powder, salt and pepper and continue cooking for 1-2 minutes to let the ingredients turn fragrant.
- Add the bell peppers, sautéing for a few minutes.
- Stir in the beans, tomatoes and vegetable broth. Bring the chili to a boil and reduce the heat. Let it simmer for 20-25 minutes over medium to low heat until the chili has thickened slightly.
- Divide the soup into bowls and garnish with desired toppings.
Notes
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