Three Bean Chili

I love fancy chili recipes, but I also have room in my heart for this super easy three bean chili. It’s my no-time-to-cook chili recipe that takes all of ten minutes to prep and cooks in one pot. A little simmering and a few stirs later, it’s ready to serve – just add your favorite chili toppings.

During this time of year, I keep the ingredients on hand so that when a busy night or weekend rolls around, there’s something hearty, cozy, and easy to make. I mean, it doesn’t get easier than mix, simmer, and serve!

It just happens to be meat-free, but it’s still really hearty and satisfying, and it’s freezer-friendly. The last batch I made went straight to the freezer, so there are a few easy dinners on hand.

So today’s theme is easy! If you’re into that, I think you’ll be into this easy bean chili recipe.

Ingredients

• Pinto beans
• Black beans
• Kidney beans
• Onion
• Garlic
• Tomato paste
• Jalapeno
• Fire-roasted diced tomatoes
• Tomato sauce
• Chili powder
• Ground cumin
• Dried oregano
• Kosher salt and black pepper
• Fresh cilantro
• Lime juice

Beans: I use drained and rinsed canned beans for this recipe, but which beans you use is up to you! I like pinto, black beans, and kidney beans, but feel free to swap in your favorites.

Onion: Sometimes I chop an onion, but most of the time, I use frozen chopped onion because we’re keeping things nice and easy.

Jalapeno: Fresh diced jalapeno is great, but canned diced jalapenos are just as good. If you want a kick, be sure to use hot jalapenos.

How to Make It

This recipe is so easy it’s almost not a recipe – once you have all of your ingredients, just combine them, except for the lime and cilantro, in a large pot.

Cover the pot and simmer the chili over medium-low to low heat. It’s important to keep it covered, so only remove the lid occasionally to give the chili a stir.

It only takes about 45 minutes to an hour to simmer. Once it’s done, add the lime juice and cilantro. Voila! It’s ready to serve.

Recipe Tips

Be sure to keep the chili covered as it cooks. The condensation that builds up on the lid with thin the chili, so it’s not super thick. That said, the final consistency is on the thicker side, but you can thin it by adding a few splashes of water or vegetable broth if you prefer a thinner consistency.

If you prefer to make this in your slow cooker, you can! Combine everything but the lime juice and cilantro in the slow cooker, stir and cook it on low for a few hours. Add the lime juice and cilantro before serving it.

Toppings: Try it with some crushed tortilla chips, cheddar cheese, sliced green onions, or a dollop of sour cream. I like a scoop of guacamole or diced avocado, too.

Storage: Leftover three bean chili will keep for three to four days in the refrigerator. Or, you can freeze it for several months. It will thicken when it’s cold, so add a splash or so of water when you warm it up.

I just love the flavors in this chili recipe – it tastes like it took much longer to make! Save it for one of those days when life gets crazy because you know it’s gonna happen.

Happy simmering,