Description
A hearty and easy three-bean chili that’s perfect for a family dinner, packed with protein and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add black beans, kidney beans, pinto beans, diced tomatoes, and vegetable broth.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- You can substitute any beans you prefer.
- For extra heat, add a pinch of cayenne pepper.
- This chili freezes well for later meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg