clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three bean chili in a bowl with a side of cornbread

Three-Bean Chili

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 26-32 minutes
  • Total Time: 31-37 minutes
  • Yield: Serves 6
  • Category: Soup
  • Method: Simmering
  • Cuisine: Tex-Mex
  • Diet: Vegetarian


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.


  • 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
  • 115 ounce can black beans, rinsed and drained
  • 115 ounce can pinto beans, rinsed and drained
  • 115 ounce can kidney beans, rinsed and drained
  • 128 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


  1. 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.
  2. Add the bell peppers, sautéing for a few minutes.
  3. 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.
  4. Divide the soup into bowls and garnish with desired toppings.


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