How many servings does this recipe make?

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

What ingredients do I need for Three Bean Chili?

You need 9 ingredients. The key ingredients include: 1 (15 oz.) can black beans, rinsed and drained, 1 (15.5 oz.) can kidney beans, rinsed and drained, 1 large vegetarian vegetable or chicken bouillon cube, crumbled, 1 (10 oz.) can diced tomatoes and mild green chilies (undrained), and more.

Is Three Bean Chili suitable as soups & stews?

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

How do I store leftover Three Bean Chili?

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

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 (15 oz.) can black beans, rinsed and drained; 1 (15.5 oz.) can kidney beans, rinsed and drained; 1 large vegetarian vegetable or chicken bouillon cube, crumbled; 1 (10 oz.) can diced tomatoes and mild green chilies (undrained); 1 (15.5 oz.) can garbanzo beans, rinsed and drained; 1 c. dried lentils (8 oz.), sorted and rinsed; 1 (1.25 oz.) envelope chili seasoning mix; 3 c. water; 1 (15 oz.) can tomato sauce

Three Bean Chili – a delicious recipe with black beans, kidney beans, vegetarian, tomatoes, garbanzo beans, chili seasoning mix. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 (15 oz.) can black beans, rinsed and drained
1 (15.5 oz.) can kidney beans, rinsed and drained
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 (10 oz.) can diced tomatoes and mild green chilies (undrained)
1 (15.5 oz.) can garbanzo beans, rinsed and drained
1 c. dried lentils (8 oz.), sorted and rinsed
1 (1.25 oz.) envelope chili seasoning mix
3 c. water
1 (15 oz.) can tomato sauce

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
216 kcal
Category
Soups & Stews

Eats Now Editorial Team

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