A hearty, smoky three bean chili with kidney, black and pinto beans simmered in spiced tomato, with a little jalapeño heat and a bright squeeze of lime.
15m prep · 50m cook · 6 servings Gluten-Free
Ingredients Instructions
1 can (15 oz) Kidney Beans 1 can (15 oz) Black Beans 1 can (15 oz) Pinto Beans 1 can (28 oz) Diced Tomatoes 1 whole Yellow Onion 4 cloves Garlic 1 whole Jalapeño 2 tbsp Chili Powder 1 tsp Ground Cumin 1 tbsp Olive Oil 1 tsp Salt 1 tbsp Lime Juice
Instructions 1 Heat the olive oil in a large pot over medium heat. Add the diced onion and 1/2 tsp of the salt and cook, stirring occasionally, for 8-10 minutes, until the onion is soft, translucent and just starting to turn golden at the edges. 2 Add the garlic and jalapeño and cook 1 minute, stirring, until fragrant. 3 Stir in the chili powder and cumin and cook 1 minute, until the spices smell toasty; don't let them scorch. 4 Pour in the diced tomatoes with their juices, scraping up anything stuck to the bottom of the pot. 5 Add the drained and rinsed kidney, black and pinto beans and the remaining 1/2 tsp salt; stir to combine. 6 Bring to a boil over medium-high heat (about 5 minutes), then reduce the heat to low and simmer, partly covered and stirring occasionally, for 30 minutes, until the chili is thickened and the flavors have melded. If it gets too thick or starts to stick, stir in a splash of water. 7 Turn off the heat and stir in the lime juice. Taste and add more salt (usually 1/4-1/2 tsp) and more lime juice as needed until the chili tastes bright and well seasoned. Serve hot, with optional toppings such as sliced avocado, chopped cilantro, sliced green onions or vegan sour cream. Estimated nutrition (per serving) Calories 250 kcal
Protein 13g
Carbs 44g
Fat 4g
Fiber 13g
Sodium 505mg
Sugar 5g
Something wrong with this recipe? 