One Pot Easy Three Bean Chili
It’s soup day! And this one pot three bean chili is what’s cooking! All you need is one hour and you got yourself a cozy dinner for the night. This soup is slightly spicy, satisfying, and has all the comforting feels of a good chili. We just got a bit of a wintry mix of weather come through today, so this three bean chili is exactly what I need.
I’ve been on a bit of a soup kick lately. One of my recent favs, Italian White Bean & Vegetable Soup, inspired me to continue creating some more delicious creations in my favorite Lodge Dutch Oven.
This chili is very easy to make and so flavorful. All you have to do is sauté onion with olive oil, add your tomatoes, seasonings, and beans towards the end. Let simmer and cook up all those flavors. For the protein in this soup I went with black, garbanzo, and cannellini beans because they’re my favorite. The best thing about soups is you can adjust and add different beans or veggies that you’d like to it.
I’m not gonna lie, I’m a little over this weather and kiiinda counting down the days until opening season in the Bronx. We are so ready for Yankee season this year. Buuuut for now, this colder weather will have to do, but I’ll get through with this delish three bean chili. ?
If you try this recipe review/comment below and let me know what you think! Hope you love it as much as us.
An easy, vegetarian chili that has great flavor and perfect for a cozy winter/fall dinner!
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 1 28 oz. fire roasted diced tomatoes
- 1 14 oz. tomato sauce
- 1 1/2 cup water
- 3/4 cup frozen corn
- 1 14 oz. can of each black beans, cannellini beans, garbanzo beans
- 2 Tbsp paprika
- 1 Tbsp (each) chili powder, cumin
- 1/2 tsp (each) dried oregano, garlic powder, black pepper
- 1 tsp salt
- pinch of crushed red pepper
- fresh cilantro, minced
- tortilla chips, crumbled
In a deep pot saute diced onion in olive oil with a little salt for 3-5 minutes on medium heat. Add diced tomatoes, tomato sauce, and water. Add all of seasonings and stir.
Chili should cook for 1 1/2 to 2 hours. Cover and let cook down for 1 hour on medium heat, stir occasionally to avoid burning. Add all three beans and corn for last half hour and continue to let chili cook, continue to stir.
Serve in a bowl with fresh cilantro, cheese, and tortilla chips if desired.