Name: Easy Three Bean Chili Recipe
Ingredients: Olive Oil: 2 tablespoons (for sautéing); Aromatics: 1 large yellow onion, chopped (about 1.5 cups); 2-3 cloves garlic, minced (about 1 tablespoon); 1 large bell pepper (any color: green, red, yellow, or orange), cored, seeded, and chopped (about 1 cup); Spices – The Heart of the Flavor: 3-4 tablespoons chili powder (adjust to your spice preference and the potency of your powder); 1 tablespoon ground cumin; 1 teaspoon smoked paprika (adds a lovely depth); 1 teaspoon dried oregano; ½ teaspoon cayenne pepper (optional, for extra heat – start with ¼ tsp if unsure); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); The Beans – Our Three Stars: 1 can (15 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; Tomatoes – The Rich Base: 1 can (28 ounces) crushed tomatoes (or diced tomatoes, if you prefer a chunkier texture); 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted diced tomatoes add a nice smoky touch if available); 2 tablespoons tomato paste (for concentrated tomato flavor); Liquid & Depth: 2-3 cups vegetable broth (low sodium preferred, adjust for desired consistency); 1 tablespoon maple syrup or brown sugar (optional, to balance acidity); 1 tablespoon apple cider vinegar or fresh lime juice (added at the end for brightness); Optional Flavor Boosters: 1-2 jalapeños, minced (seeds removed for less heat, if desired) – sauté with onions and peppers; 1 teaspoon cocoa powder (unsweetened, adds surprising depth) – add with spices; A bay leaf – add with the broth and remove before serving

Ingredients

Scale

Olive Oil: 2 tablespoons (for sautéing)

Aromatics:
- 1 large yellow onion, chopped (about 1.5 cups)
- 2–3 cloves garlic, minced (about 1 tablespoon)
- 1 large bell pepper (any color: green, red, yellow, or orange), cored, seeded, and chopped (about 1 cup)

Spices – The Heart of the Flavor:
- 3–4 tablespoons chili powder (adjust to your spice preference and the potency of your powder)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (adds a lovely depth)
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat – start with ¼ tsp if unsure)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)

The Beans – Our Three Stars:
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained

Tomatoes – The Rich Base:
- 1 can (28 ounces) crushed tomatoes (or diced tomatoes, if you prefer a chunkier texture)
- 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted diced tomatoes add a nice smoky touch if available)
- 2 tablespoons tomato paste (for concentrated tomato flavor)

Liquid & Depth:
- 2–3 cups vegetable broth (low sodium preferred, adjust for desired consistency)
- 1 tablespoon maple syrup or brown sugar (optional, to balance acidity)
- 1 tablespoon apple cider vinegar or fresh lime juice (added at the end for brightness)

Optional Flavor Boosters:
- 1–2 jalapeños, minced (seeds removed for less heat, if desired) – sauté with onions and peppers
- 1 teaspoon cocoa powder (unsweetened, adds surprising depth) – add with spices
- A bay leaf – add with the broth and remove before serving

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Instructions

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper (and jalapeño, if using). Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper (and cocoa powder, if using) to the pot with the vegetables. Stir well to coat the vegetables and cook for 1-2 minutes, stirring constantly. This step, known as “blooming” the spices, toasts them slightly and helps to release their full aromatic potential, deepening the flavor of your chili.

Build the Base: Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly. This also enhances its flavor.

Add Tomatoes and Beans: Pour in the crushed tomatoes and the undrained diced tomatoes. Add the rinsed and drained kidney beans, pinto beans, and black beans to the pot. Stir everything together to combine.

Simmer to Perfection: Pour in 2 cups of the vegetable broth (and add the bay leaf, if using). Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, stirring occasionally to prevent sticking. For a richer, more developed flavor, simmer for 45 minutes to an hour, or even longer if you have the time. If the chili becomes too thick during simmering, add the remaining cup of vegetable broth, a little at a time, until it reaches your desired consistency.

Final Touches: After the chili has simmered and the flavors have melded, remove it from the heat. Discard the bay leaf if you used one. Stir in the maple syrup or brown sugar (if using) and the apple cider vinegar or lime juice. This final addition of sweetness and acidity brightens up all the flavors beautifully.

Taste and Adjust: This is a crucial step! Taste your chili and adjust seasonings as needed. You might want to add a bit more salt, a pinch more chili powder for heat, or a touch more sweetness or acidity to balance everything perfectly.

Rest (Optional but Recommended): If you have the patience, let the chili rest for 10-15 minutes off the heat before serving. This allows the flavors to meld even further. Chili is often even better the next day!

Nutrition

Serving Size: One Normal Portion
Calories: 300-350