Three Bean Chili
This hearty, high-protein vegan three bean chili is the ultimate comfort food for chilly nights. Packed with kidney, black, and pinto beans simmered in a deeply flavorful tomato base with a hint of cocoa, it’s a nourishing and satisfying meal loved by vegetarians and meat eaters alike.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 tbsp olive oil
- 1 28 oz can crushed tomatoes
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp chipotle powder optional
- Salt and pepper to taste
- 1 tbsp unsweetened cocoa powder or 1 square dark chocolate
Instructions
- Sauté Base: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 5-6 minutes until translucent. Add garlic and bell pepper and cook for another 2-3 minutes.
- Build Flavor: Stir in tomato paste and cook for 1 minute. Add chili powder, cumin, smoked paprika, oregano, and chipotle powder. Cook for 30 seconds until fragrant.
- Add Beans and Liquids: Pour in crushed tomatoes, diced tomatoes, and vegetable broth. Stir in cocoa powder or dark chocolate until dissolved. Add all three types of beans. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavors meld.
- Adjust: Season with salt and pepper to taste. For a thicker chili, mash some beans with a spoon.
Notes
For added protein, serve with a dollop of Greek yogurt (vegetarian version).
For a meaty twist, add 1 lb ground turkey when sautéing the onions.
Leftovers improve in flavor and are perfect for meal prep.