A hearty bowl of three bean chili is the ultimate comfort food, packed with flavor and loaded with protein and fiber.
This easy recipe comes together with simple ingredients, making it perfect for busy weeknights or cozy weekends at home.
The combination of beans, tomatoes, and warm spices creates a rich, satisfying dish that’s both nourishing and delicious.
Grab your favorite toppings, and let’s whip up a batch of this easy three bean chili that will have everyone coming back for seconds!
INGREDIENTS:
⅓ cup water (for cooking)
1 diced red pepper
2 diced carrots
2 diced celery stalks
1 diced onion
1 jalapeno chopped (optional)
2 minced garlic cloves
1 bay leaf
1.5 tbsp paprika
1 tsp smoked paprika
3 tsp cumin
2 tsp oregano
1 tsp garlic granules
2.5 cups diced tomatoes
3 cups cooked beans (I used black, pinto, and kidney)
1 tsp salt or to your taste
2 tbsp date paste
2 tbsp fresh cilantro
Half of a lime (optional)
INSTRUCTIONS:
- Add water to the pot and heat on medium-high. Add chopped onion and garlic. Let cook for 3 minutes or until onions are soft.
- Add diced veggies, bay leaf, paprika, cumin, oregano, and garlic. Mix and allow to cook on medium-low heat for 5 minutes or until veggies are tender, but firm.
- Add diced tomatoes, beans, salt, and date paste. Cover and let simmer on low for 30 minutes.
- Add lime and cilantro, mix, and serve with avocado, and a drizzle of HV cheese sauce, or HV sour cream.
If you like your chili extra saucy, blend ¾ cup of the chili until smooth and add it back to the pan before adding lime and cilantro.
As this is oil-free cooking, you may add small amounts of water or vegetable broth as necessary during the cooking of the veggies if they are sticking.
Any variety of beans will do for this recipe.
