3 Bean Chili Recipe
This easy 3 bean chili is a hearty, budget-friendly meatless meal made with kidney, pinto and black beans in a rich, flavourful tomato base.
Equipment
- 1 large heavy bottomed pot such as a cast iron dutch oven
- 1 chef's knife
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 stock celery, sliced thin
- 1 ½ tablespoons chili powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 1 28 ounce can diced tomatoes
- 1 16 ounce can tomato sauce
- 1 15 ounce can pinto beans, rinsed and drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce can black beans
- canned green chiles Optional
Instructions
- In a large heavy bottomed saucepan or dutch oven, heat oil over medium heat, add onion an celery and cook over medium low until softened, about 5 minutes, stirring often.
- Add chili powder, cumin and cinnamon to the onions and celery, stir to thorough coat vegetables and cook for 1 minutes.
- Add tomato sauce, diced tomatoes, pinto beans, kidney beans, black beans and tomato paste (and chiles if using), bring to a boil then reduce heat to low and simmer for 1 hour.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to one month.
Reheat refrigerated chili on the stove top or microwave.
Defrost frozen chili in the refrigerator overnight and reheat as above.
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