3 Bean Chili Recipe

Name: 3 Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 splash olive oil, enough to coat the pan/pot; 1 cup dried black beans, soaked overnight and cooked approx 2 hours, until al dente; 1 cup dried chickpeas/garbanzo beans, soaked overnight, cooked in crockpot on high for appox 2-3 hours, until al dente; 1 cup dried navy beans, soaked overnight, cooked appox 2-3 hours, until al dente; 1 large ripe tomato, rough chopped, a can of whole tomatoes is fine; 3 carrots, peeled and diced; 3 stalks celery, diced; 1 medium onoin, diced; 3 red bell peppers, diced; 2 bay leaves; 3 cloves garlic, minced; 1 jalapeno, deseeded and diced; 2 teaspoons heaping, unsweetened cocoa powder; 2 tablespoons italian seasoning; 2 teaspoons cumin; 1 teaspoon more or less, smoked paprika; 1 teaspoon chili powder; 3 cups strong black coffee; 1-2 cups leftover cooked bean liquid (or water or stock is fine); salt/pepper to taste

Servings: persons

1 splash olive oil, enough to coat the pan/pot
1 cup dried black beans, soaked overnight and cooked approx 2 hours, until al dente
1 cup dried chickpeas/garbanzo beans, soaked overnight, cooked in crockpot on high for appox 2-3 hours, until al dente
1 cup dried navy beans, soaked overnight, cooked appox 2-3 hours, until al dente
1 large ripe tomato, rough chopped, a can of whole tomatoes is fine
3 carrots, peeled and diced
3 stalks celery, diced
1 medium onoin, diced
3 red bell peppers, diced
2 bay leaves
3 cloves garlic, minced
1 jalapeno, deseeded and diced
2 teaspoons heaping, unsweetened cocoa powder
2 tablespoons italian seasoning
2 teaspoons cumin
1 teaspoon more or less, smoked paprika
1 teaspoon chili powder
3 cups strong black coffee
1-2 cups leftover cooked bean liquid (or water or stock is fine)
salt/pepper to taste

1
one of the things that i've learned from watching cooking shows and competitions: season well! for every layer of vegs that i add to the pot, i sprinkle in salt & pepper.
2
in a big pot, heat olive oil at medium high heat. add in the diced onion and saute until translucent. next add in the other vegs, being sure to season between layers and allowing each veg proper saute time. you're building flavors, don't skimp.
3
add in the dry seasonings and mix thoroughly.
4
pour in liquids, coffee and bean liquid (or water), bring to a boil. lower temp to gentle simmer and cook until beans are soft, up to 45 min - an hour.
5
*if using canned beans, don't add the beans until the final 30 minutes. but do allow the other vegs to simmer in the liquids.*
6
this is even better the next days when all the spices mingled and got merry.
7
serve with toast, sometimes i added diced avocado if i was feeling fancy, other times, i ate it simply.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 splash olive oil, enough to coat the pan/pot, 1 cup dried black beans, soaked overnight and cooked approx 2 hours, until al dente, 1 cup dried chickpeas/garbanzo beans, soaked overnight, cooked in crockpot on high for appox 2-3 hours, until al dente, 1 cup dried navy beans, soaked overnight, cooked appox 2-3 hours, until al dente, and more.

Yes, 3 Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

3 Bean Chili

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