Three-Bean Chili

This three-bean chili brings a hearty blend of kidney, black, and pinto beans together, each offering richness in protein and fiber. The dish enjoys a savory base with tomatoes, onions, and a mixture of spices, slowly simmered to enhance the flavors. A final touch of sour cream, shredded cheese, and fresh cilantro transforms each serving into a comforting meal, particularly enjoyable during cooler weather. This vegetarian-friendly recipe promises both satisfaction and nourishment in every bowl.

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 14 oz can diced tomatoes
• 1 14 oz can kidney beans, drained and rinsed
• 1 14 oz can black beans, drained and rinsed
• 1 14 oz can pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they are soft and translucent.
3. Mix in the chili powder, cumin, paprika, and cayenne pepper. Stir well to combine the spices with the onions and garlic.
4. Pour in the diced tomatoes with their juices and the drained and rinsed beans. Stir to combine.
5. Add the vegetable broth, then season with salt and black pepper.
6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover, and let it cook for around 30 minutes, stirring occasionally.
7. Ladle the hot chili into bowls and garnish each with a dollop of sour cream, a sprinkle of shredded cheese, and a few leaves of fresh cilantro before serving.

Keywords: Beans, Healthy, Protein, Main Dish, American

Spice Rack: Chili Powder, Cumin, Paprika, Cayenne Pepper

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