This three bean chili recipe is truly a lifesaver, super fast to make and it’s always one of our favorites.
This three chili recipe is not a traditional Mexican dish that I know of, instead is part of the American culinary tradition. For a long time, it didn’t seem very appealing to me until I tried it and immediately loved it. It’s one of the meals I turn to on cold days. Besides, I love it because it’s equally delicious when made with fresh or store-bought ingredients.
I know I was supposed to get my act together this week, but it’s been kind of crazy. We have a new arrival at home…Miko, our little puppy. He is two months old and extremely peppy!
He loves plants, rugs, furniture, toys…everything in the house he wants to experience by gnawing on them. He is absolutely amazing, but I’ve had to focus a bit on keeping some of my things safe!
That’s why on Tuesday when suddenly it was 2 o clock, and still getting out of vacation mode I decided to make this recipe.
Definitively a lifesaver for me and for Santiago (almost 14 and eats everything in sight) that says he can’t stand the hunger pains he feels close to mealtime.
Obviously canned beans are not my first choice, but I do buy them and have them in case of emergency.
- When buying canned beans make sure you buy the ones that have the least ingredients beans, water, and salt and preferably organic.
- Try to avoid extra ingredients or ingredients you can’t pronounce.
So here is the recipe for this
THREE BEAN CHILI
soup that is delicious and very easy to make. If you like this recipe please share it. If you have any questions or comments I would love to hear from you. When you make the chili please take a picture and post it on Instagram with the #piloncilloyvainilla so I can see it!
Three Bean Chili
- I tablespoon of neutral flavor oil
- I cup diced onion medium size more or less
- 1 tablespoon finely chopped garlic like 2 or 3 garlic cloves
- 1/4 cup diced red pepper can be fresh or roasted
- 1 1/2 cup of black beans
- 1 1/2 cup white beans
- 1 1/2 cup of kidney beans
- 1 teaspoon of dried oregano
- 1 teaspoon of marjoram
- 1/2 teaspoon of ground cumin
- 1 cup of corn can use frozen
- 4 cups pureed tomato homemade or store bought
- salt and pepper
- In a soup pot over medium heat add the oil, onion, and garlic with a good pinch of salt. Leave it for a few minutes until the onion is translucent. Make sure the garlic doesn’t burn.
- Add the red pepper, if using raw let it brown slightly, if it’s already roasted continue to the next step.
- Empty the rest of the ingredients, cover the pot and leave it for 15 minutes on low heat. If you are using fresh tomato it might need a few extra minutes to cook.
- Make sure to check the salt and pepper seasoning before serving.