Description
Learn how to make the ultimate Insanely Easy 3 Bean Chili with this simple recipe. Perfect for cozy nights in, this hearty dish will satisfy your cravings!
Ingredients
- – 1 tablespoon (15 ml) vegetable oil
- – 1 medium onion, roughly chopped
- – 1 jalapeno, minced
- – 2 garlic cloves, minced
- – 1 teaspoon (5 ml) cumin
- – 1 teaspoon (5 ml) paprika
- – 1 teaspoon (5 ml) chili powder
- – 1/2 teaspoon (3 ml) oregano
- – 1/2 teaspoon (3 ml) garlic powder
- – 1 teaspoon (5 ml) kosher salt
- – 1/2 teaspoon (3 ml) black pepper
- – 2 red bell peppers, diced
- – 15 oz (425 g) can black beans, rinsed and drained
- – 15 oz (425 g) can pinto beans, rinsed and drained
- – 15 oz (425 g) can kidney beans, rinsed and drained
- – 28 oz (793 g) can crushed fire-roasted tomatoes
- – 4 cups (960 ml) vegetable broth (low sodium)
- – For serving: thinly sliced scallions, crumbled tortilla chips, shredded Mexican blend cheese, yogurt or sour cream, chopped cilantro, sliced jalapenos
Instructions
- Warm up the vegetable oil in a large pot on medium heat. Toss in the onions and cook for about 5 minutes until they begin to soften. Mix in the jalapenos, garlic, cumin, paprika, chili powder, salt, and pepper, then cook for an additional 1-2 minutes until aromatic.
- Add the diced bell peppers and cook for a few more minutes.
- Incorporate the beans, crushed tomatoes, and vegetable broth. Raise the temperature until it starts to boil, then lower the heat and let it gently simmer for 20-25 minutes until it slightly thickens.
- Serve the chili in bowls and add your preferred toppings.
Notes
- For a smokier flavor, opt for fire-roasted canned tomatoes over regular crushed tomatoes.
- Try different beans like black-eyed peas or cannellini beans to add variety.
- Adjust the spiciness by tweaking the amount of jalapenos and chili powder to your liking.
