A meatless chili packed with beans, vegetables, and garlic, simmered low and slow for deep, comforting flavor.
FEATURED STANDOUTS
Red Kidney Beans
These hearty legumes are a cornerstone of many classic chili recipes, and for good reason. They offer a mildly earthy flavor. This flavor grounds the dish. Their creamy texture when fully cooked adds a satisfying richness. Beyond their taste, red kidney beans contribute significantly to the chili’s body and mouthfeel.
Black Beans
Black beans have a soft yet dense consistency. They introduce a subtle sweetness that beautifully complements the other ingredients. Their distinct, almost velvety texture contrasts pleasantly with the firmer red and pinto beans. This adds another layer of complexity to each spoonful.
Pinto Beans
Bringing a smooth, nutty, and earthy character to the blend, pinto beans are essential for a well-rounded chili. They absorb flavors while maintaining their integrity. This makes them an excellent vehicle for the spices and other elements in the dish. It ensures a harmonious and deeply flavorful experience.
Celery
Celery adds a refreshing crispness. It provides a subtly bitter note. This offers a crucial counterpoint to the richer, more robust flavors of the beans and spices. Its high water content contributes to the chili’s overall moisture and helps to lighten the dish.
Onions
Onions transforms dramatically during the cooking process. When raw, it possesses a sharp, pungent bite. However, as it slowly caramelizes and softens in the chili pot, it releases a wonderful sweetness. This mellow flavor forms the aromatic backbone of the dish.
Tomatoes
Providing a vibrant burst of flavor, tomatoes are the source of the chili’s bright, tangy, and slightly sweet acidity. They contribute not only to the taste but also to the rich, appealing color of the chili. Tomatoes act as a binder for all the other ingredients.
Garlic
Garlic offers a powerful, pungent kick when raw. However, when cooked slowly within the chili, its sharp edges mellow. This reveals a savory-sweet depth that is absolutely essential for creating a truly satisfying and aromatic chili experience.
TIPS & TRICKS FOR THE BEST 3 BEAN ALL BEAN CHILI
For an Added Kick
To truly elevate the chili’s flavor profile, consider incorporating a smoky element. Chipotle in sauce, derived from smoked and dried jalapeños, offers a robust heat with distinctive earthy undertones. Alternatively, smoked paprika adds a milder warmth. It is made from pimientos that have been smoked and dried over an oak fire. This provides a rich, sweet smokiness. Both ingredients will infuse the chili with a complex, nuanced depth that complements the other flavors beautifully. Start with a smaller amount (e.g., 1/2 teaspoon) and adjust to your preference, as their intensity can vary.
Why are only the black beans reduced in portion size?
The black beans have a small portion size. They tend to stain the water with a beautiful black hue. They arent as tender or creamy a small so a portion is all you need.
Can I Make This Chili Ahead of Time?
Absolutely! This chili is an ideal make-ahead meal. In fact, its flavors significantly improve after a night spent in the refrigerator. The ingredients have more time to meld and harmonize, resulting in a deeper, more robust taste. Preparing it in advance also saves you time and effort on busy days. It is a perfect option for meal prepping or entertaining. Simply reheat gently on the stovetop or in the microwave until warmed through.
How to Store Chili?
For optimal convenience and extended freshness, chili can be stored in several ways:
- Refrigeration: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it has cooled completely before transferring to the container to prevent condensation and bacterial growth.
- Freezing for Meal Prep: For ultimate meal-prep convenience, freezing individual portions of the chili is highly recommended. This allows for quick and easy access to a satisfying meal whenever you need it. Ladle cooled chili into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer until solid to save space. Frozen chili can be stored for up to 2-3 months.
- Reheating Frozen Chili: To reheat frozen chili, transfer it to the refrigerator overnight to thaw. Then, gently reheat it on the stovetop or in the microwave. Alternatively, you can reheat directly from frozen on the stovetop over low heat. Stir frequently while reheating. You can also use the microwave on a defrost setting, followed by regular heating.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Dutch oven
Measuring Spoon
Measuring Cup
Cutting Board
Chef Knife
SIMILAR INGREDIENTS TO
Spicy Red Bean Beef Chili
Meat & Cheese Lasagna + Stewed Garlic Olives
Chili Con Carne Stuffed Baked Potatoes
ENJOY THIS RECIPE WITH
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RECIPE
Three Bean All Bean Chili
Ingredients
Method
- Prepare the beans: Soak the beans overnight. Drain the soaking water and transfer the beans to a Dutch oven, covering them with fresh water.
- Boil the beans: Bring the beans to a boil and cook for one hour until softened.
- Add vegetables and seasonings (initial): Once the beans are soft, stir in the crushed tomatoes, chili powder, diced celery, yellow onions, poblano pepper, and minced garlic. Add more water if needed to ensure the beans are covered.
- Simmer: Bring the mixture to a boil, then reduce heat and begin simmering.
- First seasoning: Once the beans are soft, add the first tablespoon of sea salt.
- Add remaining seasonings: Season the chili with chicken bouillon, chili powder, onion powder, garlic powder, and mustard powder.
- Thicken and finish: Begin to mash and stir the beans. Once the beans are soft and the chili has thickened, season with additional salt and pepper to taste.
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