Spicy Three Bean Chili

Spicy Three Bean Chili

Hearty, smoky, and comforting – this spicy three bean chili is so good, you won’t be able to stop yourself from constantly refiling you bowl. Double or triple the batch and freeze a few portions – they’ll be a life-saver during the busiest weekdays. The beans are a great source of nutrition, carbs and protein.

Spicy Three Bean Chili

Course: Lunch, Main Dish, Soups and Stews
Cuisine: Mexican
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 large onion
  • 6 medium carrots
  • 2 green peppers
  • 1 15-oz. can red kidney beans
  • 1 15-oz. can black beans
  • 1 15-oz. can chickpeas
  • 1 24-oz. can crushed tomatoes
  • 2 cups tomato sauce
  • 3 garlic cloves
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 3 cups veggie stock
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ bunch cilantro, roughly chopped
  • 1 lime
  • salt and pepper to taste


  1. Heat the olive oil in a large pot over medium high heat.
  2. Chop the onion, carrots, and green pepper and mince the garlic with your Indy Chef garlic twist. Add the veggies to the hot oil and cook for 5-6 minutes, or until the veggies soften up a bit and start to caramelize. Season with a generous pinch of salt and pepper.
  3. Add the spices, tomato paste, stock, crushed tomatoes, tomato sauce, and beans to the pot and bring the chili to a boil. Once it starts boiling, reduce to a gentle simmer and cook for 20-25 minutes, or until the chili thickens up nicely.
  4. Just before serving, stir in the chopped cilantro and squeeze in the juice from the lime. Serve warm and enjoy!

Recipe Notes:

Tip: If you find the chili too spicy for your taste, stir in a tablespoon or two of sugar – the sweetness will counteract the spiciness.

Check out our Indy Chef Garlic Twist here.


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