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Hearty Three Bean Chili

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 Servings


  • 1 tablespoon Olive Oil
  • 1 Medium Onion, small dice
  • 1 Medium Green Bell Pepper, small dice
  • 3 Medium Cloves of Garlic, Minced
  • 5 teaspoon Chili Powder
  • 1 ½ teaspoon Dried Oregano
  • 2 teaspoon Cumin
  • 1 15 oz Can of Crushed Tomatoes
  • 2 tablespoon Tomato Paste
  • 2 Cups Lower Sodium Vegetable Stock
  • 3 15oz Cans of Assorted Beans, Drained and Rinsed I used 1 can each: Kidney, Black Beans and Navy Beans
  • Salt and Black Pepper to Taste


  • In a 4-6 quart dutch oven over medium heat, combine olive oil, onion and bell pepper. Cook, stirring occasionally for 5-7 minutes or until the vegetables are soft.
  • Add minced garlic and cook for 1 minute more.
  • Add chili powder, cumin and oregano, stir and cook for 1 minute more.
  • Add crushed tomatoes, tomato paste and vegetable stock. Stir.
  • Add beans and stir. Bring to a simmer and reduce heat to low. Simmer uncovered, stirring occasionally, over low head for 20-25 minutes or until the chili is your desired thickness.
  • Serve with non-dairy sour cream, avocado or sliced green onion.
Keyword 3 bean chili, Chili, main meals, one pot meal