3-Bean Chili

It's that time of year again where a nice big bowl of soup just hits the spot.

Everyone has their own favorite chili flavors and expectations, so when I say EVERYONE in your family will love this chili, I'm not exaggerating. 

This soup is a family favorite in a family that has carnivores, vegans, picky teenagers and the toughest critic of them all, toddlers. 

I made this for a house warming and was pleasantly surprised to see that they all loved it too.

This chili is both the perfect family friendly meal AND the perfect dish for your next get together. 

Best yet, this chili can be thrown together in under 10 minutes and be left to do its thing.

If you've got time, use the crockpot to let all of this goodness marinate. More of a rush? The stovetop works great too. Haven't jumped on the instapot bandwagon yet, but I'm sure it would work great in there too!

Just FYI, however you choose to make this, your house will smell amazing and all visitors will want to try it.

Give it a try and let us know how it goes! If you love it, share it and tag us @deliciouslysimplerecipes when you do. 

Stay warm out there friends!

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3-Bean Chili

serves 6-8 

Ingredients:

  • 1 medium onion, diced

  • 2 cups frozen bell pepper slices or 2 red or yellow peppers

  • 2 carrots, chopped

  • 1 cup corn kernels

  • 2 cans black beans

  • 2 cans kidney beans

  • 2 cans pinto beans 

  • 1 large can (28oz) fire roasted tomatoes 

  • 1 can (15 oz) diced tomatoes 

  • 1 cup quinoa

  • 2 cups water or vegetable broth

  • 4 tsp chili powder

  • 2 tsp cumin

  • 1 tsp paprika 

  • 1 tsp salt 

  • optional: sliced jalapeno peppers, avocado and cilantro 

Instructions:

  1. Prepare onions, peppers and carrots. Rinse and drain beans. 

  2. In a crockpot, add all ingredients and stir a few times to mix well. Cook on low for 6-8 hours or on high for 4+ hours. 

  3. On a stovetop, add 1 tbsp of oil and onions, cook on medium for about 5 minutes until onions are translucent looking. Stir often.

  4. Add peppers, carrots and corn and continue to cook for another 3-5 minutes. If veggies are getting stuck on the bottom, add a tablespoon or two of water.  

  5. Add beans, tomatoes, quinoa, water/broth and all seasonings. Stir well and turn up the heat to bring the chili to a boil. Once boiling, reduce heat to low and allow to simmer for 30+ minutes. 

  6. Season with salt and pepper to your liking. Add optional toppings and enjoy.

  7. Refrigerate leftovers and enjoy within 5 days or freeze chili for up to 6 months. 

 

Lunch & DinnerKristina TurnerComment