Print
Three Bean 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

  • 115 ounce can black beans, rinsed and drained
  • 115 ounce can pinto beans, rinsed and drained
  • 115 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
  • 112 ounce bottle lager beer
  • 128 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.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 33-43 minutes
  • Total Time: 43-53 minutes
  • Yield: Serves 6 1x