Easy three-bean chili anyone can make
A three-bean chili is a flexible, hearty dish that cooks fast when you use canned beans. The basic idea: simmer aromatics and spices, add beans and tomatoes, and finish with toppings.
Core method:
- Sauté chopped onion and garlic in oil until soft. Add diced bell pepper if you like.
- Stir in chili powder, cumin, smoked paprika, and a pinch of oregano; toast briefly to bloom the spices.
- Add a can each of drained and rinsed kidney beans, black beans, and pinto beans (or substitute white beans for variety).
- Pour in a can of crushed tomatoes and about a cup of stock or water. Simmer 15–20 minutes to meld flavors.
Finishing touches:
- Adjust heat with chipotle in adobo, cayenne, or fresh jalapeño.
- Balance acidity and sweetness with a splash of vinegar or a teaspoon of sugar if tomatoes taste sharp.
- Stir in a handful of chopped cilantro and a squeeze of lime before serving.
Topping and serving ideas:
- Grated cheese, sour cream or plain yogurt, sliced green onions, avocado, tortilla chips, or warm cornbread.
- Serve over rice or with baked potatoes for a heartier bowl.
This chili stores and reheats well, and it deepens in flavor the next day—great for meal prep and feeding a crowd with minimal fuss.