Three-Bean Chili

This Three-Bean Chili is the ultimate comfort food for chilly evenings or busy weeknights. Packed with three types of beans, it delivers a satisfying texture and deep, savory flavor without requiring hours of simmering. The blend of garlic, cumin, chili powder, and oregano creates a rich aromatic base, while fresh tomatoes and cilantro add brightness. It&# 226;ÂÂs incredibly versatile, easy to customize, and perfect for serving over rice, with cornbread, or straight from the bowl. With minimal prep and maximum flavor, this dish is a family-friendly staple that freezes beautifully for later.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 865.7

Dietary: Gluten-free

Description

This Three-Bean Chili is the ultimate comfort food for chilly evenings or busy weeknights. Packed with three types of beans, it delivers a satisfying texture and deep, savory flavor without requiring hours of simmering. The blend of garlic, cumin, chili powder, and oregano creates a rich aromatic base, while fresh tomatoes and cilantro add brightness. It&# 226;ÂÂs incredibly versatile, easy to customize, and perfect for serving over rice, with cornbread, or straight from the bowl. With minimal prep and maximum flavor, this dish is a family-friendly staple that freezes beautifully for later.

Ingredients

1 cup chopped onion
2 cloves Garlic -- crushed
1 can Low-sodium chicken broth -- (10-1/2 ounces)
2 cups Tomatoes -- chopped
2 tablespoons Chopped cilantro
1 teaspoon Dried oregano
2 teaspoons Chili powder
1 teaspoon Ground cumin
1 can Chili beans -- (15 ounces)
1 can Kidney beans -- (8 ounces)
1 can Garbanzo beans -- (8 ounces)

Directions

1
Heat a nonstick Dutch oven or large pot over medium heat. Add 1/4 cup of the chicken broth and the chopped onion and garlic.
2
Cook onion and garlic, stirring occasionally, for about 5 minutes until the onion is translucent and soft.
3
Stir in the remaining chicken broth, chopped tomatoes, cilantro, oregano, chili powder, and ground cumin.
4
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
5
Stir in the undrained chili beans, kidney beans, and garbanzo beans.
6
Heat to a boil again, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the chili reaches your desired consistency.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 865.7kcal

% Daily Value *
Total Fat 29.1g45%
Saturated Fat 5.9g30%
Cholesterol 89.0mg30%
Sodium 2463.8mg103%
Total Carbohydrate 109.3g37%
Dietary Fiber 52.1g209%
Sugars 20.8g
Protein 60.1g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beans, kidney beans, garbanzo beans, chili beans, vegetarian, easy dinner, comfort food, healthy, protein, cumin, chili powder, garlic, onion, cilantro, stew, meal prep, freezer friendly

Read it online: https://www.chefs-mate.com/recipe/three-bean-chili/