Three-Bean Chipotle Chili

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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This Three-Bean Chipotle Chili is the ultimate comfort food, packed with flavor and a bit of heat. It's a hearty, vegetarian dish that will satisfy everyone around the dinner table, perfect for a cozy night in or a casual get-together.

Ingredients for Three-Bean Chipotle Chili

Olive oil is the base for sautéing, providing a mild, fruity flavor. Onion and garlic form the aromatic foundation, adding depth. Red bell peppers contribute sweetness and color, balancing the chili's heat.
Diced tomatoes and crushed tomatoes create a rich, flavorful base. Black beans, kidney beans, and pinto beans offer a variety of textures and protein. The vegetable broth helps meld all the flavors together.
Ground cumin and chili powder bring warmth and spice, while smoked paprika and chipotle powder provide a smoky kick. Finally, lime juice adds a zesty finish, and fresh cilantro is a bright, herbal garnish.

Tips & Tricks

  • For a thicker chili, mash some of the beans against the side of the pot with a spoon.
  • If you like it spicier, add more chipotle powder or a pinch of cayenne pepper.
  • This chili tastes even better the next day, making it perfect for meal prep.

Serving Suggestions

Serve this chili with a side of warm, crusty bread or over a bed of rice for a complete meal. It's also fantastic with a dollop of sour cream or a sprinkle of cheese on top. For a refreshing contrast, pair it with a simple green salad.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, but you'll need to stew them longer to break them down. Canned tomatoes offer convenience and consistent flavor.
Can I make this chili in a slow cooker?
Absolutely! Sauté the onions, garlic, and peppers first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Three-Bean Chipotle Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the onion and garlic, stirring occasionally until the onion turns translucent. It'll take about 5 minutes. Next, toss in the red bell peppers. Cook them for a few minutes until they begin to soften, releasing their sweetness into the mix.

Now, it's time to add the canned diced tomatoes and crushed tomatoes, followed by the trio of beans: black beans, kidney beans, and pinto beans. Pour in the vegetable broth to bring everything together.

Spice it up by stirring in the ground cumin, chili powder, smoked paprika, and chipotle powder. Add salt and pepper according to your taste. Let the mixture come to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally. This allows the flavors to blend beautifully.

Just before serving, squeeze the juice of a lime over the chili and give it a good stir. Garnish with fresh cilantro for a burst of color and freshness.

Why You'll Love This Recipe

  • Quick and easy to make with pantry staples.
  • Rich, smoky flavor from chipotle powder.
  • Perfectly balanced with a hint of lime for freshness.
  • Vegetarian-friendly but filling enough for meat lovers.

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 red bell peppers, chopped
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) crushed tomatoes
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup vegetable broth
1 tbsp ground cumin
1 tbsp chili powder
2 tsp smoked paprika
1 tsp chipotle powder
Salt and pepper to taste
1 lime, juiced
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until the onion is translucent.
2. Stir in bell peppers and cook until they begin to soften.
3. Add diced and crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth.
4. Stir in cumin, chili powder, smoked paprika, and chipotle powder. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.
6. Before serving, squeeze lime juice over the chili and stir. Garnish with fresh cilantro.

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