Three Bean Chili Recipe

Name: Three Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 splash coconut / avocado oil; 1 teaspoon garlic powder; 2 teaspoons paprika; 1 teaspoon cumin; 2 bell peppers (we use red & orange); 1 onion; 15 ounces black beans (1 can); 15 ounces pinto beans (1 can); 15 ounces kidney beans (1 can); 15 ounces chopped & peeled tomato sauce (1 can); 1 cup sweet corn (frozen); 1/2 cup water

Servings: persons

1 splash coconut / avocado oil
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon cumin
2 bell peppers (we use red & orange)
1 onion
15 ounces black beans (1 can)
15 ounces pinto beans (1 can)
15 ounces kidney beans (1 can)
15 ounces chopped & peeled tomato sauce (1 can)
1 cup sweet corn (frozen)
1/2 cup water

1
Dice the onion and the peppers and set them aside.
2
Turn the instant pot onto saute mode and add all the spices & the oil
3
Once the instant pot is nice and hot the spices are sizzling add the onions and peppers. Saute for about 5-7 minutes. Turn off saute mode by pushing the cancel button.
4
Drain & rinse the beans. Add them to the instant pot.
5
Add the tin of tomatoes, corn, water & salt.
6
Stir it all together. Push the manual button and set to 5 minutes. Release pressure! Serve up!!

741

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 12 ingredients. The key ingredients include: 1 splash coconut / avocado oil, 1 teaspoon garlic powder, 2 teaspoons paprika, 1 teaspoon cumin, and more.

Yes, 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.

Three Bean Chili

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