Zippy Three-Bean Chili is a hearty, flavorful dish that brings together the robust flavors of three types of beans with a kick of spice. This chili is a perfect balance of savory and spicy, with a zesty tomato base and a medley of kidney, black, and pinto beans. It’s an excellent vegetarian option, but it can easily be customized with ground meat for a meaty version. Ideal for a cozy night in or a game day gathering, this chili is sure to warm you up and satisfy your taste buds.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup vegetable broth or water
Instructions:
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Add the Beans and Tomatoes:
- Stir in the kidney beans, black beans, pinto beans, crushed tomatoes, and diced tomatoes with green chilies.
- Season and Simmer:
- Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Pour in the vegetable broth and stir to combine. Bring the chili to a boil, then reduce the heat to low. Simmer, uncovered, for 30-45 minutes, stirring occasionally.
- Serve:
- Ladle the chili into bowls and serve hot, with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Enjoy this Zippy Three-Bean Chili as a warming, flavorful meal that’s perfect for any time of the year!
