Name: Three Bean Classic Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2-3 tbsp olive oil; 6 cloves garlic (chopped or minced); 2 yellow onions (diced); 1 red bell pepper (diced); 1-2 tbsp olive oil; 45 ounces beans (kidney, black and pinto beans) (3 cans, rinsed and drained); 2 cups corn; 2 cans 32 ounce tomatoes (diced); 10-12 ounces meatless crumbles OR ground beef (see additional instructions for using ground beef); 2 jalapenos, seeds removed (finely diced); 1/3 cup chili powder; 3 tbsp oregano; 2 tsp garlic powder; 1 tbsp brown sugar; 2 tsp salt; 1/2 tsp black pepper; 1/8 tsp chipotle powder

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This Chili recipe is so versatile and so delicious! Whether preparing this with meat, vegetarian, vegan, or gluten free, the full flavor shines through. My family loves this dish and regularly requests it for dinner. Don’t store this one away for football season or cold weather, enjoy it year round.

I like to use my leftover chili to top salad greens. You can also make chili mac ‘n cheese, or use it to top nachos. Don’t feel pressured to use it all at once, it freezes very well in a sealed food container or freezer storage bag.

Variations and Substitutions

There are many ways that you can substitute items to accommodate dietary restrictions or use fresh ingredients without compromising the complex flavors in this dish.

I grow tomatoes in my garden and love to use fresh ingredients whenever possible. Feel free to use fresh instead of canned, just use about 10 medium tomatoes. The juices from the tomatoes will be enough, so you probably won’t need to add water to the recipe. I have also used cans of fire roasted tomatoes that I grabbed on accident, and that was good, too.

When in season, try using fresh corn instead of frozen. Two cooked ears is enough. Otherwise, I recommend frozen over canned. Buy the small 10 or 12 ounce bag and use the whole bag, it is approximately 2 cups.

If jalapenos seem to spicy for you, or if you are nervous to try using them, feel free to substitute 8 ounces of roasted green chilis. They come in cans and are found in the ethnic aisle of the grocery store. They are not overly spicy and add to the complexity of flavors in this chili recipe. For extra spicy chili, use both.

Since this is Three Bean Classic Chili recipe, I would be remiss if I did not mention something about the beans. If you prefer not to use canned beans, use 4 1/2 cups of cooked dried beans. When using canned beans, I found cans of tri-bean blend that had black, kidney, and pinto beans. I recommend against this! I found that buying them separate tasted better.

For gluten-free chili, substitute quinoa for the meat or meatless crumbles. Once you add all of the ingredients, include 1 cup of quinoa (rinsed) and 1 cup of water. Bring to a boil, then simmer for 35 minutes. I use tri-color quinoa just to add more color.

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Vegan or Vegetarian Chili Recipe

To make this chili recipe vegetarian or vegan, substitute meatless crumbles or plant-based crumbles instead of ground beef. You may also substitute 1 cup quinoa or bulgur. Just be sure to follow the directions and add 1 cup of water and boil before simmering.

Garnish your bowl of chili with sour cream, chives, shredded cheese, cilantro, or oyster crackers. If you like your chili spicier than most, feel free to add red pepper flakes, additional chipotle powder, or hot sauce.