Three Bean Chili

Ingredients

• 1 can (200 g) red kidney beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 can (200 g) black beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 can (200 g) white kidney beans (cannellini), drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 can (400 g) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water or vegetable broth
• 1 cup frozen sweetcorn (optional)

For serving:

• Rice or crusty bread
• Sour cream
• Grated cheddar cheese
• Sliced spring onion or fresh cilantro
• Tortilla chips
• Lime wedges

---

Instructions

1. Sauté the aromatics

1. Heat 2 tbsp olive oil in a pot over medium heat.
2. Add the diced onion and bell pepper.
3. Cook for 4–5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.

2. Add spices

1. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.
2. Stir well and cook for 1 minute to toast the spices.

3. Add tomatoes and simmer

1. Pour in the crushed tomatoes and water (or broth).
2. Stir everything together, scraping up any bits from the bottom.
3. Bring to a gentle boil, then reduce heat to low.
4. Cover partially and simmer for 15 minutes, stirring occasionally.

4. Add the beans

1. Stir in all three types of beans.
2. Add the sweetcorn if using.
3. Cook for another 10–15 minutes until everything is heated through and the chili has thickened.
4. Taste and adjust salt, pepper, or chili powder if needed.

5. Serve

1. Ladle into bowls over rice, or serve with crusty bread.
2. Top with sour cream, grated cheddar, spring onion or cilantro, tortilla chips, and a squeeze of lime.

---

Tips

• Three textures in one bowl. Red kidney beans are firm and hold their shape, black beans are creamy, white kidney beans are soft and buttery — together they’re great.
• Heat level: 1 tbsp chili powder gives a moderate warmth. Add more, or a diced fresh chili or cayenne, if you like it spicy.
• Even better the next day. Like all chili, the flavors deepen overnight. Add a splash of water when reheating if it thickens too much.
• Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

---

Variations

Variation	Change	Notes
With sweet potato	Add 1 diced sweet potato in step 3, simmer 20 min before adding beans	Sweet and hearty
With cocoa	Add 1 tbsp cocoa powder with the spices	Adds depth and richness, mole-inspired
Chipotle version	Add 1–2 chopped chipotle peppers in adobo sauce with the tomatoes	Smoky and spicy

---

Result

A thick, hearty, protein-packed chili with three types of beans in a smoky tomato sauce. Filling, warming, and completely vegetarian — nobody will miss the meat.