Three-Bean Chili
Three kinds of bean simmered with tomato and warm spices into a thick, smoky chili — a vegan main with over twenty grams of fiber a bowl.
Ingredients
- 240 g Black beans
- 240 g Kidney beans
- 240 g Pinto beans
- 400 g Canned tomatoes
- 1 Onion
- 3 cloves Garlic
- 2 tsp Ground cumin
- 1 tbsp Chili powder
- 2 tbsp Neutral oil
- 1 tsp Salt
- 1 tsp Smoked paprika (optional)
- 3 tbsp Cilantro (optional)
Method
- Dice the onion and mince the garlic.
- Soften the onion in the oil over medium heat until translucent, about 5 minutes.
- Stir in the garlic, cumin, chili powder, and paprika and cook for 1 minute until fragrant.
- Add all the drained beans, the tomatoes, the salt, and a cup of water, and bring to a simmer.
- Simmer gently, stirring occasionally, until thick and the flavors meld, about 25 minutes.
- Scatter the cilantro over and serve hot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Three-Bean Chili
This three-bean chili is a vegan take on the Tex-Mex staple, swapping the usual ground beef for a trio of black, kidney, and pinto beans simmered down with tomato and warm spices. The three beans aren't just for variety; their different sizes and textures give the pot body and a mix of creamy and firm bites, and together they push each bowl well past twenty grams of fiber. Cumin, chili powder, and smoked paprika bloomed in oil before the liquid goes in build the deep, smoky warmth that reads as classic chili, while a slow simmer thickens everything and lets the flavours settle into each other.
It eats hearty and satisfying without any meat, which is the whole appeal, and it's the kind of dish that improves as it sits. Serve it on its own in a bowl, over rice, or with cornbread, and treat the toppings as you would any chili: cilantro here, but sour cream, avocado, or lime all belong. The method rewards two small habits worth keeping, blooming the spices until fragrant and simmering long enough for the beans and tomato to meld rather than just heat through.
Three-Bean Chili: frequently asked questions
How many calories are in Three-Bean Chili?
A serving has about 378 calories — 18.9g protein, 57.6g carbs, 9.6g fat, 18.9g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Three-Bean Chili gluten-free?
Based on its ingredients, Three-Bean Chili has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Three-Bean Chili take to make?
About 40 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Three-Bean Chili?
The core ingredients are essential, but you can leave out smoked paprika, cilantro — they're optional and mainly there for extra flavor or finish.
How many servings does Three-Bean Chili make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.