For those looking for more plant-based recipes, this is one for you! This Three Bean Chili is one of our newest, family favorites. It’s packed with so many good ingredients and delicious flavors, you’ll think you’re eating at a restaurant. And, one of the best things? It takes only 30 minutes to make!
Plant-based & Protein
We aren’t vegan or vegetarian, or even plant-based. However, I realize a lot of friends are headed in that direction. As we dive into this new season of life, I’ve been looking at old recipes and working on recreating them in ways that would serve people who are looking to eat more meals packed with plants and plant proteins. I know that whenever we make this I love to be able to have a meal that’s hearty and a meal I can feel good about.
However, because I use a specific kind of beans, this Three Bean Chili recipe is vegetarian and not vegan. I don’t make a lot of recipes from cans on this site but chili is usually my one exception. So even though this post is not sponsored, I’m going to give you the exact beans that I use so you can recreate it.
In this Three Bean Chili I’m using Bush’s Mixed Chili Beans that include Kidney Beans and Pinto Beans. Then I also add in their black beans too. They’re loaded with fiber and they also make a great savory starter base for the chili. They also taste amazing with a full and robust flavor for the Three Bean Chili. I promise, you won’t miss the meat.
Three Bean Chili loaded with flavor
Aside from the beans, this easy Three Bean Chili packed with flavor. I use jalapeños and red onions as a base to start off. I know that sounds spicy but it’s not. I don’t use the seeds in the jalapeños to keep the spice down. However, if you like spice, keep some of the seeds.
Then I use two spices that pair so well together, but they might be a surprise: chili powder and cocoa powder. These two together are almost magical. They really round out the flavor in the whole dish to create a comforting meal everyone will love.
Working with leftovers
If you have extra Three Bean Chili when you’re done, you can keep it in the refrigerator for 4-5 days. You can reheat it on the stove or in the microwave. Microwave each bowl for about four minutes.
You can also freeze this chili for four months. Just make sure it’s in an airtight. You can use bags or containers. I would let it thaw in the refrigerator for a day before reheating.
Topping options for Three Bean Chili
I, personally, do not use toppings on the Three Bean Chili. I’ve found that anything I use kind of takes away from the incredible flavors of the chili. I like to eat it as is with a spoon. However, I get some people have a thing with toppings (like my husband). And toppings make for pretty pictures. 🙂
So, if you want to add anything, maybe add in a little sour cream, a few green onions and/or cilantro. This is also delicious if you want to eat it with chips.
Tips for making this easy Three Bean Chili
- A lot of people like to make Chili in a slow cooker and YES you can make this one that way too. Go ahead and combine everything and then cook for 6 hours on low.
- If you want to make this more spicy, add in some jalapeno seeds or you can add a dash of red pepper to the pot with the chili powder and cocoa powder. You can also add it into each bowl separately if your whole household doesn’t agree.
- Again, I use the Bush’s bean for this but you are certainly able to use a brand you love. Just don’t drain the beans. Everything in the can goes into the pot.
Thank you so much for joining me today friends! The whole printable easy Three Bean Chili recipe is below. If you’re looking for other cozy recipes, click {HERE}. And make sure to check out our Turkey Chili recipe {HERE} too!
Easy Three Bean Chili recipe
Ingredients
- 2 Tbsp. olive oil
- 1 large red onion, diced
- 3 tsp. garlic, pureed
- 1 jalapeno, chopped and seeds removed if you don't want the spice
- 3 Tbsp. chili powder
- 1 Tbsp cocoa powder
- 2 cans Bush’s Mixed Chili Beans (15.5 oz.)
- 2 cans Bush’s Black Beans
- 2 cans diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste I like to sprinkle some sea salt on top of each bowl
- Toppings: Sour Cream, cilantro, parsley, red pepper flakes
Instructions
- Add the olive oil to a large pot or Dutch oven and heat
- Add in the onions and jalapeños and cook for three minutes stirring regularly
- Add in the garlic puree, the chili powder and cocoa powder and cook for two more minutes, coating the vegetables and stirring continuously.
- Add in the beans, tomatoes, and vegetable broth and bring to a boil.
- Reduce heat and simmer 20 minutes to two hours. The longer it goes, the better the flavor but it can work and be delicious in 20 minutes.
- Serve immediately
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