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Marissa Bolden

Three Bean All Bean Chili

A meatless chili packed with beans, vegetables, and garlic, simmered low and slow for deep, comforting flavor.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 cup black beans
  • 1 cup red beans
  • 1 cup pinto beans
  • 1 30 oz can crushed tomatoes
  • 1 celery stalk diced
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 8 garlic cloves minced
  • 1 Tbsp sea salt divided
  • 2 Tbsp chicken bouillon powder
  • 2 Tbsp chili powder
  • 2 tsp onion powder
  • 2 tsp mustard powder
  • 1 Tbsp garlic powder
  • Salt and pepper to taste

Method
 

  1. Prepare the beans: Soak the beans overnight. Drain the soaking water and transfer the beans to a Dutch oven, covering them with fresh water.
  2. Boil the beans: Bring the beans to a boil and cook for one hour until softened.
  3. 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.
  4. Simmer: Bring the mixture to a boil, then reduce heat and begin simmering.
  5. First seasoning: Once the beans are soft, add the first tablespoon of sea salt.
  6. Add remaining seasonings: Season the chili with chicken bouillon, chili powder, onion powder, garlic powder, and mustard powder.
  7. 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.