This three bean chili packs a nutritional punch with black beans, pinto beans and kidney beans plus lots of fresh veggies.
Three Bean Chili
It might seem weird, but chili is something I can eat year-round – warm weather, cold weather it doesn’t really matter to me. I love a big o’ bowl of the stuff especially for take-to-work lunches – making it ahead means there are easy lunches on hand all week.
This three bean chili packs a whole lot of nutrition – starting with the beans. Three kinds, in fact… this chili is packed with protein-rich:
- Red kidney beans
- Black beans
- Pinto beans
There’s plenty of bell peppers, red onion, fresh spinach, cilantro, and garlic. You know, more good and healthy stuff.
All of this bean and veggie goodness gets cooked up together in one pot – it’s so very easy to do.
Start with the bacon – did I mention there was bacon?! We can’t always be good – and then add the veggies, the beans, and the crushed tomatoes, water and spices. Let it all simmer until all those flavors get a chance to mix and mingle.
And don’t forget the garnishes for your three bean chili — some crunchy tortilla chips, sour cream, diced avocado, and a lime wedge.
This is how I like to do lunch.
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A hearty chili with pinto, kidney, and black beans plus peppers and spinach – it packs a nutritious punch!
For the Chili
- 3 slices bacon, sliced crosswise
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 bell peppers, roughly chopped
- 15.5 ounce can pinto beans, drained and rinsed
- 15.5. ounce can red kidney beans, drained and rinsed
- 15.5 ounce can black beans, drained and rinsed
- 2 (15-ounce) cans crushed tomatoes
- 2 cups water
- 1/3 cup chili powder
- 2 tablespoons cumin
- 2 cups spinach, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- Juice of one lime
For the Garnish (optional)
- Sour cream
- Tortilla chips
- Lime wedges
- Fresh cilantro
- In a large pan or stock pot, cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside leaving just the fat in the pan.
- Add the onions to the bacon fat and cook over medium heat until the onions start to soften (about 3 or 4 minutes). Add the garlic and cook another minute or so, just until the garlic becomes fragrant. Add the peppers and give everything a good stir. Let it cook together for another few minutes, or until the peppers start to soften.
- Next, add all of the beans, crushed tomatoes, and water and bring the pot to a simmer (adjust the heat, if necessary). Stir in the chili powder and cumin.
- Add the fresh spinach and let the chili simmer over low heat for at least 20 minutes. In the last few minutes, stir in the cilantro, salt, and lime juice before serving with garnishes.
- Category: Soups & Stews
- Calories: 251
- Fat: 7.5g
- Carbohydrates: 39.2g
- Fiber: 13.3g
- Protein: 12.7g