Ingredients
1 tablespoon olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/2 teaspoon chipotle powder (optional for extra heat)
Salt and black pepper to taste
Fresh cilantro and lime wedges for serving
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant and lightly toasted.
Step 3: Add the crushed tomatoes, vegetable broth, and all three types of beans. Stir well to combine all ingredients.
Step 4: Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 40-45 minutes, stirring occasionally to prevent sticking.
Step 5: For a thicker texture, use the back of a spoon to mash a small portion of the beans against the side of the pot and stir back into the chili.
Step 6: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. The flavor intensifies after the first day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 315 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
