Three Bean Chili

Three Bean Chili

Yield: Makes 7, 1 cup servings

This makes a dense chili; more like a stew than a soup. What might you do if you want to make chili that has more liquid or that is ‘soupy-er’?


  • 2 Tbsp. olive oil
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 can (15-16 oz.) red kidney beans, drained and rinsed
  • 1 can (15-16 oz.) black beans, drained and rinsed
  • 1 can (15-16 oz.) navy beans, drained and rinsed
  • 1 can (14 ½ oz.) stewed tomatoes
  • 1 cup water
  • ¼ cup tomato paste
  • ¼ cup honey
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. hot sauce
  • Garnish with shredded cheddar cheese, sliced scallions, and pickled or sliced jalapenos.


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion, green pepper, and garlic and cook for 5 minutes until vegetables are soft.
  2. Add beans, tomatoes, water, tomato paste, honey, chili powder, cumin, oregano, salt, and hot sauce.
  3. Simmer, covered, for 1 hour on medium-low heat, stirring occasionally.
  4. Serve chili with shredded cheese, sliced scallions, and jalapenos if desired.


Equipment needed: Measuring cups and spoons, Knife, Dutch oven with lid, Wooden spoon, Cheese grater, Colander.

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