Name: 3 Bean Chili
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3/4 cup dry quinoa; 2 small or 1 medium yellow onion; 3 cloves garlic; 2 tablespoons olive oil; 1/2 cup organic ketchup; 1/4 cup chili powder*; 2 tablespoons dried oregano; 1 tablespoon garlic powder; 1 teaspoon cumin; 1 cup water; 3 15-ounce cans beans (1 can each black, pinto and kidney), drained; 2 28-ounce cans diced tomatoes; 1 cup frozen corn; 1 tablespoon yellow mustard; 1 tablespoon worcestershire sauce, vegan if desired; 2 tablespoons ground flax seed (optional); 1 1/2 teaspoons kosher salt; optional: 1 tablespoon adobo sauce (from a can of chipotle chilis)**; to garnish: sour cream or greek yogurt (or vegan sour cream or cashew cream for vegan), mexican blend shredded cheese, and pepitas

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What could be better than a steaming bowl of 3 Bean Chili on a chilly evening? This dish is a delightful medley of textures and flavors that envelops your senses in warmth. With each spoonful, you’re greeted by the hearty taste of beans, the sweetness of tomatoes, and just a hint of spice. It’s the kind of meal that wraps around you like a cozy blanket, perfect for sharing with family or savoring solo with a good book. Plus, it’s a fantastic way to sneak in those healthy ingredients without sacrificing satisfaction.

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I stumbled upon this 3 Bean Chili recipe years ago during my quest for easier weeknight meals. Each time I whip it up, it becomes a reminder of how simple and wholesome eating can be. The blend of quinoa and beans gives you that satisfying bite, while the spices create an aroma that fills the kitchen and invites everyone to gather ‘round. And believe me, there’s nothing quite like a pot of simmering chili to chase away the cobwebs of a long day. Trust me; you’ll want to add this gem to your recipe collection!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make 3 Bean Chili
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
3 Bean Chili

Why You’ll Love This Recipe

Simple & Quick: With only 5 minutes of prep and a total cook time of 40 minutes, this recipe is perfect for busy evenings.
Irresistible Flavor: Rich, hearty, and slightly spicy, this chili is a flavor explosion you won’t forget.
Eye-Catching Appeal: Vibrant colors from the beans, tomatoes, and spices make this dish as beautiful as it is tasty.
Flexible Serving: Perfect for casual dinners, potlucks, or meal prep for the week ahead.
Diet-Friendly Options: It’s vegan, vegetarian, and gluten-free, making it great for everyone!

Ingredients You’ll Need

3/4 cup dry quinoa: A fantastic plant-based protein that adds a nice texture; consider using millet as a gluten-free alternative.
2 small or 1 medium yellow onion: Adds sweetness and depth; white onions can be substituted if needed.
3 cloves garlic: Freshness that enhances overall flavor; garlic powder can be used in a pinch.
2 tablespoons olive oil: For sautéing; can be swapped with coconut oil for a different flavor profile.
1/2 cup organic ketchup: Brings a hint of sweetness and acidity; feel free to use homemade or substitute with tomato paste.
1/4 cup chili powder: The star spice that gives the chili its signature flavor; adjust to your spice preference.
2 tablespoons dried oregano: Adds a herbal note; Italian seasoning could replace this if you’re in a hurry.
1 tablespoon garlic powder: For an extra punch; use fresh minced garlic if that’s what you have on hand.
1 teaspoon cumin: This earthy spice rounds out the flavors beautifully; coriander can be a nice alternative.
1 cup water: To help cook the quinoa and bring the ingredients together; vegetable broth can add extra flavor.
3 15-ounce cans beans (1 can each black, pinto, and kidney): Source of protein and texture; use any combination of canned beans you prefer.
2 28-ounce cans diced tomatoes: The juicy base of the chili; crushed tomatoes work well too.
1 cup frozen corn: For a sweet crunch; fresh corn can be used if you have it on hand.
1 tablespoon yellow mustard: A fun addition for tang; Dijon mustard offers a more sophisticated taste.
1 tablespoon Worcestershire sauce: Gives depth; vegan Worcestershire sauce holds the same flavor profile.
2 tablespoons ground flax seed (optional): Adds omega-3s and helps thicken the chili slightly; chia seeds can work instead.
1 1/2 teaspoons kosher salt: Essential for enhancing flavors; adjust according to taste preference.
Optional: 1 tablespoon adobo sauce (from a can of chipotle chilis): For an added spicy kick; omit if you prefer milder flavors.
To garnish: Consider sour cream or Greek yogurt, vegan sour cream or cashew cream for plant-based options, and a sprinkle of Mexican blend shredded cheese or pepitas for extra crunch.

How to Make 3 Bean Chili

Cook the quinoa: Start by rinsing the 3/4 cup dry quinoa in a fine-mesh strainer to remove any bitterness. In a saucepan, combine the quinoa with 1 1/2 cups water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and gently simmer for about 15 to 20 minutes until the quinoa absorbs all the water. Fluff it with a fork and let it steam, covered, for an additional 5 minutes to achieve that perfect texture.

Prep the aromatics: While the quinoa is cooking, dice the 2 small or 1 medium yellow onion and mince the 3 cloves garlic. These are your flavor builders, so take your time to get them nice and small.

Sauté: In a large pot or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the diced onions and sauté for 5 to 7 minutes until they’re tender and translucent. Once you can smell the sweet aroma, toss in the minced garlic, cooking for another 2 minutes until it’s nicely browned and fragrant.

Mix in the sauce and spices: Stir in the 1/2 cup organic ketchup along with the 1/4 cup chili powder, 2 tablespoons dried oregano, 1 tablespoon garlic powder, and 1 teaspoon cumin. Allow everything to cook together for about a minute until the mixture becomes aromatic—trust me, this is where it all starts coming together.

Combine the rest: Add the 1 cup water, the drained 3 cans of beans (1 can each of black, pinto, and kidney), and the 2 cans of 28-ounce diced tomatoes along with their juices. Pour in the cooked quinoa and stir it all together. Let this beautiful mixture simmer for 25 minutes, giving it a stir occasionally. The flavors will mingle and deepen during this stage, so resist the urge to rush it!

Serve: Once you’re ready to eat, dish out the chili into bowls, and don’t be shy with those toppings! A dollop of sour cream or vegan sour cream, a sprinkle of cheese, or crunchy pepitas takes this dish to the next level. Enjoy it hot!

Storing & Reheating

To store your 3 Bean Chili, let it cool completely at room temperature before transferring it to an airtight container. It will keep nicely in the refrigerator for up to 3 days. For longer storage, you can freeze the chili in portions, ideally in freezer-safe bags, for up to 3 months. When reheating, simply thaw overnight in the fridge or use the microwave until hot—around 2 to 3 minutes for individual portions. Keep in mind that the flavors may intensify over time, making this chili even better on day two!

Chef’s Helpful Tips

Common mistakes: Make sure to rinse the quinoa thoroughly to avoid any bitterness.
Timing: If using canned beans, you can cut down on cooking time even more. Just heat until everything is warm.
Texture troubleshooting: Want a thicker chili? Let it simmer a bit longer, or mash some of the beans for a creamier consistency!
Flavor enhancements: A small dash of hot sauce can brighten up the flavors if you like it spicy.
Make-ahead: This chili tastes even better the next day, making it a perfect meal prep idea!

With its rich combination of flavors and textures, this 3 Bean Chili is sure to become a staple recipe in your kitchen. It’s filling, nutritious, and budget-friendly, but don’t just take my word for it—give it a try and see for yourself! Feel free to experiment by adding your favorite veggies or adjusting the spices to fit your preferences. Enjoy each warm, hearty bite, and relish in the knowledge that you’ve created something truly special for your table.

Recipe FAQs

Can I make this chili in a slow cooker?

Absolutely! To prepare it in a slow cooker, follow the steps to sauté the onions and garlic first, then combine all ingredients, including the cooked quinoa, in the slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours.

How do I make this recipe spicier?

If you want to amp up the heat, you can add the optional tablespoon of adobo sauce for a lovely smoky flavor. Alternatively, consider sprinkling in some cayenne pepper or adding more chili powder based on your heat tolerance!

What’s the best way to serve 3 Bean Chili?

This chili is delicious on its own but can also be served with cornbread, over baked potatoes, or even on top of nachos. It’s versatile, filling, and bursting with flavor—perfect for any occasion.

Can I add other vegetables to the chili?

Definitely! Feel free to add bell peppers, zucchini, or even spinach if you want to sneak in more veggies. Just remember to adjust the cooking time to ensure all ingredients are tender and have melded together beautifully.

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3 Bean Chili

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make 3 Bean Chili

Storing & Reheating

Chef’s Helpful Tips