three bean chili

Savory, rich, and spicy my mouth-watering Chicken Chili is perfect for busy weeknights or game day get-togethers.

Three Bean Chicken Chili

olive oil

onion

garlic (minced)

brown sugar

bourbon (optional)

chicken

kidney beans

chili pinto beans (regular pinto beans

cannellini beans

tomatoes

chicken broth

tbsp corn masa (or fine cornmeal)

tbsp chili powder

tbsp cumin

oregano

tsp sea salt (or

In a large skillet (dutch oven or pot ) add the chopped onions, garlic, and olive oil.

Let the mixture cook for a few minutes until the onions are softened and aromatic.

Add brown sugar to the pot.  Mix until well blended and continue cooking for 2 minutes.*I use a little bourbon in my chili and if you’d like to add it this is the time to do it. When adding any alcohol make sure it doesn’t go near open flames. Remove the pan from the burner. After adding the bourbon, allow the alcohol to burn off for a minute before continuing.

Add ground chicken and begin the browning process. You may need to add additional olive oil.

Cook all the meat, continuously stirring to break up the meat. ( you may find a heavy wire whisk helpful in breaking up the chunks)

When the meat is cooked begin adding in your seasonings ( remember you can always add more after its cooked for awhile)

Add the tomatoes, chicken stock, and beans to the mixture, mixing well to combine all of the ingredients.

Reduce the heat to simmer and allow to simmer for 1 – 2 hours. Stir as needed so it won’t stick to the bottom of the pot.

*If the chili begins to get too thick you can add additional water to achieve the desired consistency.

Taste and re-season to your taste.

Serve with your favorite toppings and hot sauce.

A satisfying vegan chili made with a three bean medley and spiced with warm flavors. Simple, cozy, and filled with plant-based protein!

Fiesta Three Bean Chili

yellow onion

bell peppers (I use green and red)

garlic garlic

black beans

can pinto beans

vegetable broth

organic sweet corn (canned, frozen, fire-roasted)

Tbsp. chili powder (1 Tbsp. + 1 tsp.)

cumin

smoked paprika

Avocado, cilantro, green onion, hot sauce, dairy-free sour cream, tortilla crumbles, etc.

Dice onion.

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method. Add more as needed to prevent sticking.)

Meanwhile, dice bell peppers and mince garlic.

When onion is translucent, add bell peppers, garlic, chili powder, cumin, and smoked paprika. Stir and sauté for 2 minutes.

Add broth and diced tomatoes with juice.

Rinse and drain beans. Add to stockpot.

Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.

Stir in corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)

Salt to taste and serve with any desired toppings. (I love avocado &amp; cilantro.)

I had guests last week &amp; I made this chili for the first time. The best choice for a freezing day in Chicago. :) Everybody loved it! Thanks!

This is my favorite vegan chili!! So easy to pull together after a busy day and tastes even better as leftovers! I love to enhance my bowl with cilantro, lime juice, crushed blue tortilla chips and hot sauce mixed in. Yum!

Made this and loved it! Had a bowl for dinner then filled 5 small containers for meals throughout the week!

Top 2 three bean chili recipes from across the web

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Three Bean Chicken Chili

Fiesta Three Bean Chili

Top 2 three bean chili recipes from across the web

The most viewed three bean chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Bean Chicken Chili

Fiesta Three Bean Chili

The most viewed three bean chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine