Three-Bean Chili

Three Bean Chili |
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5 from 2 reviews

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
  • Avocado
  • Lime wedges
  • Fresh cilantro


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Keywords: three bean chili