One-Pot Three Bean Chili

A bowl of bean chili topped with pickled onions, avocado, and herbs.

An easy three bean chili, this vegan or vegetarian chili recipe comes together in a few minutes plus half an hour of hands-off cooking time.

Course Autumn, Main Course, Mains, Soups and Stews, Winter

Cuisine American, Canadian, Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 358kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil
1 large onion finely diced
400 grams (4 cups) mushrooms finely diced
3 cloves garlic minced
1 teaspoon cumin
2 teaspoons sweet paprika
½ teaspoon hot pepper flakes to taste
½ teaspoon dried oregano
½ teaspoon smoked paprika
100 ml (⅓ cup plus 1 tablespoon) dry red wine OR 2 tablespoons tomato paste
800 grams (28 oz.) canned diced tomatoes
400 ml (13.5 oz.) water or vegetable broth
400 grams (13.5 oz.) pinto beans canned, see note*
400 grams (13.5 oz.) black beans
400 grams (13.5 oz.) kidney beans
2 teaspoons sea salt to taste
1 teaspoon black pepper to taste

Metric - Cups

Instructions

Heat the oil in a large pot over medium heat. Once hot (make sure it is fully preheated) add the onion and mushrooms. Cook for about ten minutes, stirring just once or twice, until all of the liquid from the mushrooms has evaporated and the mushrooms are lightly browned.
1 tablespoon oil, 1 large onion, 400 grams (4 cups) mushrooms
Add the garlic and cook for another two minutes. Stir in the cumin, paprika, hot pepper, oregano, and smoked paprika.
3 cloves garlic, 1 teaspoon cumin, 2 teaspoons sweet paprika, ½ teaspoon hot pepper flakes, ½ teaspoon dried oregano, ½ teaspoon smoked paprika
Add the wine to deglaze the pot and let it simmer for 3-4 minutes. If using tomato paste, stir it in and cook for five minutes.
100 ml (⅓ cup plus 1 tablespoon) dry red wine
Add the canned tomatoes, water, and all of the beans. Stir in the salt and pepper.
800 grams (28 oz.) canned diced tomatoes, 400 ml (13.5 oz.) water, 400 grams (13.5 oz.) pinto beans, 400 grams (13.5 oz.) black beans, 400 grams (13.5 oz.) kidney beans, 2 teaspoons sea salt, 1 teaspoon black pepper
Bring the chili to a low boil, then reduce the heat to simmer, covered, for 30 minutes. Once finished cooking, taste the chili and season to your preference.
Serve hot topped with anything you'd like. Leftovers can be refrigerated in a sealed container for up to five days or frozen up to three months.

Notes

* A 400 gram (13.5 oz.) can of beans is equal to about 280 grams cooked beans.

If preferred, you can use a pre-made chili powder in place of the spices listed. Be sure to use chili powder for chili (chilli), and not hot pepper flakes or hot pepper powder - check the ingredient list and make sure it has several spices listed.

Nutrition