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Home » Recipes » The Quickest 3-Bean Chili You’ll Ever Make

The Quickest 3-Bean Chili You’ll Ever Make

Published: Mar 24, 2023 by Veronica Noone · This post may contain affiliate links ·

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  • Quick 3-Bean Chili

Originally posted January 2011

Today called for chili, but I had zippy time, nothing defrosted and no desire to chop anything. So I hit the pantry.

Keeping cans of beans in stock is a must for me. I also have bags of dry beans but to be honest, I rarely plan anything that far in advance to soak the beans overnight. Instead, I buy cans when they go on sale or stock up from my local Aldi‘s. Stored this way they are still a super cheap protein source. Plus most of the extra sodium from the canning process is reduced by draining and rinsing.

One of my goals with this site is to show people they can make good-for-your food fast. Yes adding fresh vegetables to this would be better but sometimes when you come home from work you don’t want to deal. Sometimes a week or two goes by before you have a chance to hit the grocery store. That’s when meals like this come in handy. Plus they freeze well, fill you up and, I’m not afraid to say it… taste good!

3bean featured

Quick 3-Bean Chili

Roni Noone
A 3-Bean Chili using ingredients straight from your pantry. It's fast, easy and super high in fiber! It's great topped with cheese and cilantro.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Any
Cuisine Any
Servings 7 servings
Calories 195 kcal

Ingredients
  

  • 1 15 oz can diced tomatoes with green chiles
  • 1 6 oz can of tomato paste + 1 6oz can of water
  • 1 15 oz can of black beans drained and rinsed
  • 1 15 oz can of kidney beans drained and rinsed
  • 1 15 oz can of garbanzo beans drained and rinsed
  • 1 15 oz can of whole kernel corn with liquids
  • 2 tbsp chili powder
  • 1 tbsp dried cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Kosher Salt and Pepper to taste

Instructions
 

  • In a large pot (make sure it’s big enough to hold all the ingredients) add tomatoes, paste, and water. Heat over medium-high and stir until all combined. Add the beans, corn (with liquid) and spices. Stir and bring to a boil then simmer for about 20 minutes.
    1 15 oz can diced tomatoes with green chiles, 1 6 oz can of tomato paste + 1 6oz can of water, 1 15 oz can of black beans drained and rinsed, 1 15 oz can of kidney beans drained and rinsed, 1 15 oz can of garbanzo beans drained and rinsed, 1 15 oz can of whole kernel corn with liquids, 2 tbsp chili powder, 1 tbsp dried cumin, 1 tbsp garlic powder, 1 tbsp onion powder, Kosher Salt and Pepper to taste
  • Done!

Notes

  • Eat it straight up, put it over brown rice, bulgur, spaghetti squash, or baby spinach. I ate it over spinach leaves with some fancy shredded Mexican cheese and dried cilantro on top.

Nutrition

Serving: 1cupCalories: 195kcalCarbohydrates: 40gProtein: 9gFat: 2gFiber: 9gSugar: 6g
Keyword bean, Chili Recipe
Tried this recipe?Let us know how it was!
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