Three Bean Chili

Three Bean Chili

This recipe makes a thick, hearty chili. I liked it with tortilla chips or cornbread. If you don’t like it so thick, try adding some water (or a bottle of beer!).

  • 1 tablespoon olive oil
  • 1 onion – diced (I used sweet yellow)
  • 2 cloves of garlic – diced
  • 2 cans diced tomatoes with juice (about 30oz)
  • 1 can corn (15oz)
  • 1 can black beans (15oz)
  • 1 can pinto beans (15oz)
  • 1 can garbanzo beans (15oz)
  • 1 teaspoon cumin
  • 1-3 teaspoon chili powder (to taste)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon oregano

  • heat olive oil in large pot on high
  • add onion and garlic and cook until golden
  • add tomatoes and cook for a few minutes
  • add spices (cumin, chili powder, pepper, oregano)
  • add corn and beans
  • bring to a boil and them simmer for 20-30 minutes

Makes about 10 cups.


  1. I love 3-bean chili. Is this spicy? I'll try this at some point, but I'd have to add a small jalapeno to slow cook with it.

  2. Sharon: I used real chili powder (bright red indian kind), so it has some serious kick. My wife had to eat hers with rice.