Description
Hearty three bean chili delivers robust southwestern flavors with a perfect balance of spices and legumes. Warm bowls of comfort invite home cooks to savor this simple, nourishing meal you’ll crave again and again.
Ingredients
Scale
- 1 can (15 oz/450 ml) black beans, drained and rinsed
- 1 can (15 oz/450 ml) kidney beans, drained and rinsed
- 1 can (15 oz/450 ml) pinto beans, drained and rinsed
- 1 can (28 oz/840 ml) diced tomatoes
- 1 can (15 oz/450 ml) tomato sauce
- 1 cup (240 ml) vegetable broth
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsps chili powder
- 1 tbsp ground cumin
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp ground oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Warm olive oil in a spacious pot over medium-high heat, gently sautéing diced onions until they become translucent and fragrant, approximately 3-4 minutes.
- Incorporate chopped green and red bell peppers, allowing them to soften and develop a slight caramelization, about 5 minutes.
- Introduce minced garlic to the vegetable mixture, stirring continuously to prevent burning and release aromatic flavors, for roughly 45 seconds.
- Cascade black beans, kidney beans, and pinto beans into the pot, followed by diced tomatoes and tomato sauce, creating a rich, hearty base.
- Generously sprinkle chili powder, cumin, smoked paprika, and oregano throughout the mixture, then season with salt and freshly ground black pepper to enhance the depth of flavors.
- Stream vegetable broth into the pot and drop in a bay leaf, which will infuse subtle herbal undertones during cooking.
- Drizzle soy sauce and apple cider vinegar into the chili, stirring to distribute the tangy and umami elements evenly.
- Reduce heat to low, cover the pot, and allow the chili to simmer gently for 35 minutes, occasionally stirring to prevent sticking and ensure consistent temperature.
- Discard the bay leaf and serve the chili piping hot, ready to warm and satisfy.
Notes
- Boost protein content by adding quinoa or extra firm tofu cubes during the simmering stage for a more substantial meal.
- Customize heat levels by adjusting chili powder or adding diced jalapeños for spice lovers who want extra kick.
- Make this recipe gluten-free by ensuring soy sauce is certified gluten-free and checking vegetable broth labels carefully.
- Enhance flavor depth by roasting bell peppers before adding them to develop a smoky, caramelized taste profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 156 kcal
- Sugar: 5 g
- Sodium: 570 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg