This three-bean chili is a hearty, comforting, and protein-packed vegetarian meal that's perfect for batch cooking or an easy weeknight dinner. It's smoky, rich, and deeply flavorful thanks to the combination of spices, tomato paste, and mixed beans - and can be adapted to suit your family's preferences, no matter what age bracket you're cooking for. The best part? It all comes together in one pot with minimal effort - no fuss, just a satisfying, wholesome meal that keeps beautifully for days.

I love serving my three-bean chili "soup" style, topped with sour cream and cheese, and using nachos to scoop up the chili. You could also serve it with rice or a baked potato, or any variety of toppings such as guacamole or even a side salad.

For more gorgeous bean-inspired recipes, try my Mexican pinto beans, this enchilada soup, or these crispy black bean tacos next. Try this white bean chili for a nice twist on a classic chili.

Ingredient Notes

Here are a few notes on making this three-bean chili recipe - I've included some substitutions in case you can't find or don't like a particular ingredient!

• Olive Oil: Use good-quality olive oil for a rich, smooth base - it helps the spices bloom and adds a silky texture to the chili.
  
• Red Onion & Garlic: The aromatic base that creates depth and sweetness as it cooks down. You could use white onion instead.
  
• Tomato Paste: Don't skip this step - cooking the paste until dark and caramelized gives your chili that deep, almost meaty flavor without any meat.
  
• Spices: Smoked paprika, cumin, cayenne, and garlic powder bring warmth, smokiness, and a little heat. Adjust the cayenne depending on your spice tolerance.
  
• Chipotle Paste (optional): Adds a subtle smokiness and chili kick - I love it for that Tex-Mex edge. However, I omit this ingredient when I'm cooking my chili for my four-year-old, and just add more spice to my own bowl at the end.
  
• Black Beans, Kidney Beans, Pinto Beans: Our three-bean trinity: they're hearty and hold their shape well. You could also use white beans, chickpeas, black eyed beans, or any variety you have in the cupboard!
  
• Chopped Tomatoes & Stock: Create the saucy base. Vegetable stock helps balance acidity from the tomatoes and keeps things rich.
  
• Cilantro Stems: Using the stems while cooking and saving the leaves for garnish maximizes flavor - the stems pack more intense, earthy notes that enhance the flavor of the broth - and reduces waste!
  
• Lime: Adds a lovely touch of zinginess to the smoky chili!

Variations & Substitutions

• Add corn, diced bell peppers, or sweet potato to bulk up your three-bean chili. You could also add more types of beans if you wish!
  
• For a richer flavor, stir in a few squares of dark chocolate or a spoon of Marmite at the end of cooking (yes, really-it deepens the umami beautifully).
  

How to Make This Three Bean Chili Recipe

This easy recipe requires just one pot and comes together really quickly! Here is a quick overview of making it - scroll down to the recipe card for the exact ingredient quantities and step-by-step instructions.

1) Sauté the Base

Heat olive oil in a large pan and add the diced onion. Sauté for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute.

2) Build the Flavor

Add the tomato paste, smoked paprika, cumin, cayenne pepper, garlic powder, onion salt, and (if using) chipotle paste. Stir and cook for 2-3 minutes until the mixture is fragrant and slightly darkened.

3) Add the Beans & Liquids

Pour in the beans, chopped tomatoes, vegetable stock, and chopped cilantro stems. Stir to combine everything evenly.

4) Simmer

Reduce the heat and let the chili simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.

Taste and adjust the seasoning. Serve hot with your favorite toppings - cilantro leaves, sour cream, avocado, shredded cheese, or tortilla chips all work beautifully.

Chef's Tips / Cooking Hacks

• Bloom your spices: Letting the dry spices fry in oil and tomato paste for a minute or two before adding liquid gives a much deeper, richer flavor. Take your time when building the base - it really does pay off!
  
• Batch cook it: This chili tastes even better the next day. Make a big batch - it keeps perfectly for weekday lunches or freezer meals.
  
• Add crunch: Serve with crushed tortilla chips or even crispy roasted chickpeas on top for contrast.

Storage

This chili stores really well - in fact, it tastes better after a day or two.

• Fridge: Store in an airtight container for up to 4-5 days.
  
• Freezer: Freeze for up to 3 months. Defrost in the fridge overnight and reheat on the stove or in the microwave.
  If it thickens too much on reheating, just stir in a splash of water or stock to loosen it up.

FAQs

Can I make this chili spicier?
Absolutely! Increase the cayenne pepper or add an extra spoonful of chipotle paste for more heat.

Can I make it without tomatoes?
Yes - swap the chopped tomatoes for roasted red peppers blended with a little stock for a milder, sweeter alternative.

What should I serve it with?
This chili pairs perfectly with rice, baked potatoes, or warm cornbread, and I love topping it with a squeeze of lime and a spoonful of sour cream.

Can I cook it in a slow cooker?
Yes! Simply saute the onions, garlic, and spices first, then transfer everything to your slow cooker and cook on low for 4-5 hours or high for 2-3 hours.