Smoky Three-Bean Chili Recipe

Name: Smoky Three-Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut, canola, or vegetable oil; 1 red, orange, or yellow bell pepper, seeded and diced; 1 poblano (pasilla) pepper, seeded and diced; 1 yellow onion, diced; Salt to taste; 4-6 garlic cloves, minced; 1 tablespoon minced chipotles in adobo, or to taste; 1 tablespoon tomato paste; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 medium sweet potato (about 8 oz), peeled and diced; 1 (28 oz) can crushed tomatoes; 2 cups vegetable broth or water; 1 (15 oz) can red kidney beans; 1 (15 oz) can black beans; 1 (15 oz) can pinto beans; Diced avocado for serving; Thinly sliced scallions for serving

Servings: persons

2 tablespoons peanut, canola, or vegetable oil
1 red, orange, or yellow bell pepper, seeded and diced
1 poblano (pasilla) pepper, seeded and diced
1 yellow onion, diced
Salt to taste
4-6 garlic cloves, minced
1 tablespoon minced chipotles in adobo, or to taste
1 tablespoon tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 medium sweet potato (about 8 oz), peeled and diced
1 (28 oz) can crushed tomatoes
2 cups vegetable broth or water
1 (15 oz) can red kidney beans
1 (15 oz) can black beans
1 (15 oz) can pinto beans
Diced avocado for serving
Thinly sliced scallions for serving

1
In a large pot, heat oil over medium heat. Add bell pepper, poblano pepper, onion, and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. Add garlic, chipotle, tomato paste, chili powder, cumin, and paprika, and cook for another 30 seconds to a minute, or until the mixture is fragrant.
2
Add sweet potato, crushed tomatoes, and broth or water. Bring to a boil, then reduce the heat to keep the liquid at a steady simmer. Simmer, uncovered, for 20 minutes.
3
While the chili simmers, drain and rinse the beans. After 20 minutes, add beans to the pot and continue to simmer, stirring occasionally, for another 25-30 minutes, or until the sweet potato is tender and the chili is thickened to your liking.
4
Remove the chili from the heat and season with salt to taste. Ladle into bowls and top with avocado and scallions. Serve hot. Leftovers will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.

380

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 19 ingredients. The key ingredients include: 2 tablespoons peanut, canola, or vegetable oil, 1 red, orange, or yellow bell pepper, seeded and diced, 1 poblano (pasilla) pepper, seeded and diced, 1 yellow onion, diced, and more.

Yes, Smoky Three-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.

Smoky Three-Bean Chili

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