35-Minute Three Bean Chili Easy Recipe – Hearty & Delicious

You know those nights when you need something warm, filling, and ready in a flash? That’s exactly why I’m obsessed with this three bean chili easy recipe. It’s my go-to when I’m craving comfort but don’t want to fuss—just open a few cans, chop some veggies, and let the pot work its magic. I’ve made this chili for everything from lazy weeknights to last-minute potlucks (yes, it’s that reliable). The best part? It’s packed with flavor without any complicated steps. Whether you’re a chili newbie or a seasoned pro, this one’s a winner—simple, hearty, and totally customizable. Trust me, your future self will thank you for this recipe.

Why You’ll Love This Three Bean Chili Easy Recipe

This three bean chili easy recipe is the kind of meal that just works—trust me, I’ve made it a hundred times. Here’s why you’ll adore it:

• Weeknight magic: Ready in 35 minutes flat, no fancy skills needed
• Pantry superhero: Canned beans and basic spices do the heavy lifting
• Flavor bomb: Smoky cumin and chili powder make it taste like it simmered all day
• Health win: Packed with protein and fiber, but you’d never guess it’s good for you
• Crowd-pleaser: Vegetarian by default, but meat lovers won’t even miss it

Seriously, this chili’s like your comfiest sweater—warm, reliable, and always there when you need it.

Ingredients for Three Bean Chili Easy

Here’s everything you’ll need to make this three bean chili easy – and I promise, it’s all simple stuff you might already have! The key is those three cans of beans (don’t skip rinsing them – it makes all the difference). Here’s the full lineup:

• 1 can (15 oz) black beans – drained and rinsed (trust me, that starchy liquid isn’t doing your chili any favors)
• 1 can (15 oz) kidney beans – same deal, give ’em a good rinse
• 1 can (15 oz) pinto beans – my secret for extra creamy texture
• 1 onion – diced (yellow works great, but I’ve used red in a pinch)
• 2 cloves garlic – minced (or 1 tsp pre-minced if you’re feeling lazy – I won’t judge)
• 1 bell pepper – diced (any color works, but red adds sweetness)
• 1 can (14.5 oz) diced tomatoes – juice and all for that saucy goodness
• 2 cups vegetable broth – low-sodium so you can control the salt
• 2 tbsp chili powder – the flavor MVP
• 1 tsp cumin – for that warm, smoky magic
• 1 tsp paprika – sweet or smoked, your call
• Salt and pepper – to taste (start light, you can always add more)
• 1 tbsp olive oil – for sautéing those aromatics

See? Nothing fancy – just good, honest ingredients that turn into something amazing.

How to Make Three Bean Chili Easy

Alright, let’s get cooking! This three bean chili easy recipe comes together in three simple steps. I swear, even my 10-year-old nephew could make this (and he burns toast). Just follow along and you’ll have a pot of comfort ready in no time.

Step 1: Sauté the Aromatics

First, grab your favorite big pot – I use my trusty Dutch oven – and heat that olive oil over medium heat. Toss in your diced onion, bell pepper, and garlic. Now, here’s my trick: don’t rush this step! Let them get friendly in that pot for a good 5 minutes, stirring occasionally, until the onion turns translucent and the pepper softens. That amazing smell filling your kitchen? That’s the flavor foundation of your three bean chili easy right there.

Step 2: Add Spices and Beans

Time to wake up those spices! Sprinkle in your chili powder, cumin, and paprika, stirring everything together for about 1 minute – just until it gets fragrant. Careful not to burn them! Then dump in those beautiful rinsed beans, the can of tomatoes (juice and all), and the vegetable broth. Give it all a good stir – I like to use a wooden spoon to keep from mashing the beans.

Step 3: Simmer and Season

Bring your three bean chili easy to a gentle boil, then immediately reduce the heat to low. Let it bubble away uncovered for 20 minutes – this is when all the flavors really get to know each other. Give it a taste after simmering (careful, it’s hot!) and season with salt and pepper. My tip? Start with 1/2 tsp salt, taste, then add more if needed. The broth reduces a bit during cooking, so the flavors concentrate beautifully.

Tips for the Best Three Bean Chili Easy

After making this three bean chili easy recipe more times than I can count, I’ve picked up some game-changing tricks! First off – taste as you go with the spices. Love heat? Add a pinch of cayenne or extra chili powder. Too bold? A teaspoon of brown sugar mellows it right out. Want it thicker? Let it simmer uncovered for an extra 10 minutes – that broth reduces into the most luscious texture. Leftovers? They’re actually better on day two! Just store in an airtight container (I use mason jars) and reheat with a splash of water to loosen it up. Pro tip: freeze single portions for instant cozy meals later!

Serving Suggestions for Three Bean Chili Easy

Oh, the fun part! Pile on your favorite toppings – I’m talking shredded cheddar for melty goodness, a dollop of cool sour cream, or creamy avocado slices. My family fights over crushed tortilla chips for crunch. Serve it with warm cornbread (my weakness) or over rice to stretch it further. Bonus: set up a topping bar and let everyone customize their bowls!

Storage and Reheating Instructions

This three bean chili easy gets even better as leftovers! Store it in an airtight container in the fridge for up to 3 days – just make sure it’s cooled first. When reheating, I usually do it on the stovetop with a splash of water to loosen it up, but the microwave works in a pinch (stir every minute to avoid hot spots). Need to freeze? Portion it into freezer bags flat on their sides – they’ll stack beautifully and thaw in no time!

Three Bean Chili Easy Nutritional Information

Here’s the scoop on what’s in each hearty bowl of this three bean chili easy: about 250 calories, 3g fat (mostly the good kind!), and a whopping 12g plant-based protein. You’re getting 15g fiber too – hello, happy gut! (Note: Exact numbers may vary slightly based on your specific brands and ingredient amounts.) The best part? It’s naturally cholesterol-free and packed with nutrients from all those beautiful beans and veggies. Comfort food that loves you back!

Frequently Asked Questions

I get so many questions about this three bean chili easy recipe – here are the ones that pop up most often! Don’t worry, I’ve tested all these scenarios myself.

Can I Freeze Three Bean Chili Easy?

Absolutely! In fact, I always make extra to freeze. Just cool it completely, then portion into airtight containers or freezer bags (leave about an inch of space at the top for expansion). It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge, then reheat on the stove with a splash of water – it’ll taste just as good as day one!

What Beans Can I Substitute?

Get creative with what’s in your pantry! Chickpeas add great texture, white beans make it creamier, and even lentils work in a pinch. The key is keeping the total bean quantity about the same (around 3 cans’ worth). My weird-but-delicious combo? Black beans, cannellini, and butter beans – unexpected but amazing!

Is This Recipe Gluten-Free?

Yes, as long as you use gluten-free vegetable broth (some brands sneak in wheat). All the other ingredients – beans, veggies, spices – are naturally gluten-free. It’s become my go-to dish for friends with dietary restrictions because everyone can enjoy it worry-free!

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