An easy, flavorful, and inexpensive fall meal, this Three Bean Chili is a hearty and satisfying dish perfect for chilly evenings. Packed with protein and rich in flavor, it's a crowd-pleaser that can be prepared with minimal effort.
Ingredients: 1 cup black beans, cooked. 1 cup kidney beans, cooked. 1 cup cannellini beans, cooked. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 2 tablespoons tomato paste. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 2 cups vegetable broth. 1 tablespoon olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and saut until translucent. Add minced garlic and cook for an additional minute. Stir in diced bell pepper and cook until softened. Add cooked black beans, kidney beans, and cannellini beans to the pot. Pour in diced tomatoes, tomato sauce, and tomato paste. Mix well. Season the chili with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine. Pour in vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally. Adjust seasoning if needed and serve hot.
Prep Time: 15 minutes
Cook Time: 45 minutes
Jennifer L Wagner
