Craving a hearty, soul-warming meal that's packed with protein and bursting with flavor? Look no further than this incredible Three Beans Chili with Chickpeas! In just 50 minutes, you'll transform simple ingredients into a mouthwatering Mexican-inspired dish that will have everyone begging for seconds. Whether you're a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this chili is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Sprinkle chili powder and cumin over the onion and garlic mixture, stirring to coat evenly and toast the spices for about 1 minute, which will enhance their depth of flavor.
- Pour in the diced tomatoes with their juice, stirring to combine with the spiced onion base.
- Add the drained and rinsed kidney beans, black beans, and chickpeas to the pot. Stir gently to distribute the beans evenly throughout the mixture.
- Season with salt and pepper to taste. If the chili seems too thick, add a small amount of water or vegetable broth to achieve desired consistency.
- Bring the chili to a gentle simmer, then reduce heat to low. Cover and let cook for 30-35 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as needed. The chili should be thick, fragrant, and the beans should be tender but not mushy.
- Remove from heat and let stand for 5 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh cilantro, diced avocado, or a dollop of sour cream if desired.
Tips
- Drain and rinse your beans thoroughly to remove excess sodium and improve digestibility.
- Toast your spices before adding liquid to intensify their flavor profile - this is a game-changing technique!
- Don't rush the simmering process; low and slow cooking allows the flavors to develop and meld together beautifully.
- For extra depth, consider adding a splash of vegetable broth or a small amount of smoked paprika.
- If you prefer a thicker chili, mash a few beans against the side of the pot during cooking to create a more creamy texture.
- Make a big batch and freeze - this chili tastes even better the next day and freezes wonderfully for up to 3 months.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 15g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
