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Easy Three-Bean Chili

This image courtesy of Joseph DeLeo

This makes a lot! Refrigerate or freeze any extra in a tightly covered container. (Freezing it in individual serving-size containers can be very convenient for future spontaneous dinners.) It reheats well.

10 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Taste and Texturehot & spicy, savory, spiced

Type of Dishsoup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1½ cups small-diced onion
  • 1 cup diced bell peppers (a mix of red, yellow, and green is nice)
  • ¼ teaspoon salt (or to taste)
  • 2 tablespoons chili powder
  • 1 tablespoon minced or crushed garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Big pinch of cayenne pepper
  • One 28-ounce can crushed tomatoes packed in tomato puree
  • One 15-ounce can diced tomatoes
  • 1 cup vegetable broth
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can garbanzo beans, drained and rinsed
  • One 15-ounce can red kidney beans, drained and rinsed
  • Freshly ground black pepper

Instructions

  1. Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt. Cook, stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions and peppers are beginning to soften.

  2. Add the chili powder, garlic, cumin, oregano, basil, and cayenne; sauté until fragrant, about 1 minute.

  3. Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and bring to a boil.

  4. Add all the beans, and bring to a boil again. Reduce the heat, partially cover the pot, and let the chili simmer gently for 20 minutes-or as long as 1 hour. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)

  5. Grind in some black pepper, and taste to adjust the salt. Serve hot.

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