Hearty Three Bean Chili
A warm and filling chili packed with plant based protein and plenty of fiber.
recipesbynani.comThis chili is one of my favorite meals to cook when I want something healthy and comforting for the family. It uses a mix of beans to give you great texture and plenty of nutrition in every single bowl.
I love to make a big pot of this on a Sunday because the leftovers taste even better the next day. It is a fantastic option if you want to eat a bit lighter without sacrificing that deep, savory flavor we all crave.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook until it is soft, then stir in the garlic for about one minute.
- 3
Pour in the black beans, kidney beans, garbanzo beans, crushed tomatoes, and vegetable broth.
- 4
Stir in the chili powder and cumin, then bring the mixture to a gentle boil.
- 5
Reduce the heat and let the chili simmer for twenty minutes so the flavors can blend together.
- 6
Season with salt and pepper before serving hot.
💡 Tips
Serve this chili with a dollop of sour cream or a sprinkle of shredded cheddar cheese. You can store leftovers in an airtight container in the fridge for up to four days or freeze them for later.
Made this recipe? Let us know how it went.
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