Three Bean Chili Recipe - Laura Vitale - Laura in the Kitchen Episode 978
Three Bean Chili Recipe - Laura Vitale - Laura in the Kitchen Episode 978 is a easy American recipe that serves 8. 250 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 15 min | Cook: 1 hr 45 min | Total: 2 hrs 15 min
Cost: $211.24 total, $26.41 per serving
Ingredients
- 15 oz Chickpeas (canned, drained and rinsed)
- 15 oz Black Beans (canned, drained and rinsed)
- 15 oz Kidney Beans (canned, drained and rinsed)
- 1 cup Sweet Corn (frozen or canned, drained)
- 1 large Carrot (peeled and diced)
- 1 medium Onion (diced)
- 2 whole Poblano Pepper (stem removed, sliced into strips)
- 2 whole Red Bell Pepper (seeded and diced)
- 28 oz Diced Tomatoes with Peppers and Oregano (canned, include juices)
- 0.25 cup Tomato Paste (about 4 tbsp, from a 6‑oz tube)
- 2 tbsp Olive Oil (light olive oil or neutral vegetable oil)
- 3 cloves Garlic (minced)
- 0.5 cup Beer or Wine (optional, adds depth)
- 2 cup Vegetable Broth (low‑sodium)
- 2 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 1 tsp Dried Oregano
- 1 tsp Brown Sugar
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prep the Vegetables
Dice the onion and red bell peppers, slice the poblano peppers into strips, dice the carrot, and mince the garlic.
Time: PT10M
Sauté Aromatics
Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, red bell peppers, poblano strips, and carrot. Sprinkle with a pinch of salt and a couple of turns of black pepper. Cook, stirring occasionally, for 7–10 minutes until the vegetables are softened and lightly browned.
Time: PT10M
Add Garlic
Add the minced garlic to the pot and sauté for about 30 seconds, just until fragrant.
Time: PT30S
Deglaze (Optional)
Pour in ½ cup beer or wine, stirring to loosen any browned bits stuck to the bottom of the pot. Let it reduce for 2 minutes.
Time: PT2M
Build the Flavor Base
Stir in ¼ cup tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried oregano, and 1 tsp brown sugar. Cook, stirring constantly, for 2 minutes to toast the spices.
Time: PT2M
Add Remaining Ingredients
Add the drained chickpeas, black beans, kidney beans, corn, canned diced tomatoes (with juices), and 2 cups vegetable broth. Stir well to combine.
Time: PT2M
Simmer the Chili
Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour and 30 minutes, stirring occasionally.
Time: PT1H30M
Final Seasoning
Taste the chili and adjust with additional salt and pepper as needed.
Time: PT5M
Serve
Ladle the hot chili into bowls. Top with fresh cilantro, sour cream, shredded cheese, salsa, lime wedges, or serve alongside cornbread muffins if desired.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 40 g
- Fat
- 4 g
- Fiber
- 9 g
Dietary info: Vegetarian, Vegan (omit dairy toppings), Gluten-Free
Allergens: Corn
Ingredient Substitutions
- Instead of Chickpeas: Garbanzo beans
- Instead of Black Beans: Black turtle beans
- Instead of Kidney Beans: Red beans
- Instead of Sweet Corn: Fresh corn kernels
- Instead of Carrot: Parsnip
- Instead of Onion: shallot
- Instead of Poblano Pepper: Anaheim pepper, mild green chili
- Instead of Red Bell Pepper: any color bell pepper
- Instead of Diced Tomatoes with Peppers and Oregano: plain diced tomatoes
- Instead of Tomato Paste: tomato puree
- Instead of Olive Oil: canola oil, vegetable oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Beer or Wine: extra vegetable broth
- Instead of Vegetable Broth: water + bouillon cube
- Instead of Chili Powder: cayenne + paprika blend
- Instead of Ground Cumin: cumin seeds (ground)
- Instead of Paprika: smoked paprika
- Instead of Dried Oregano: Italian seasoning
- Instead of Brown Sugar: white sugar, honey (1/2 tsp)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Can Opener
- Ladle (optional)
- Serving Bowls (optional)
Critical Steps — Do Not Skip
- Sauté the vegetables just until they develop color but remain slightly firm.
- Deglaze with beer or wine to lift caramelized bits.
- Simmer low and slow for at least 1.5 hours for flavors to meld.
Chef Tips from the Video
- Use low‑sodium broth so you can control the final salt level.
- A small piece of dark chocolate (about ½ tsp) added at the end deepens the flavor.
- For extra heat, stir in a diced jalapeño or a pinch of cayenne pepper with the spices.
Troubleshooting
Chili is too thick.
Add additional vegetable broth or water a few tablespoons at a time until desired consistency is reached.
Beans are mushy.
Use canned beans that are firm‑packed or add beans later in the cooking process (last 30 minutes).
Flavor is bland.
Adjust by adding more chili powder, cumin, or a splash of soy sauce for umami; finish with a pinch of salt.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion-sized bags or containers for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The chili tastes even better the next day; refrigerate and reheat gently over low heat.
- Portion and freeze for quick meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of Three Bean Chili in American comfort food cuisine?
Three Bean Chili is a modern, vegetarian twist on the classic American chili, a dish rooted in Tex‑Mex and Southwestern traditions. While traditional chili often features meat, the bean‑heavy version reflects the growing popularity of plant‑based meals in the United States, especially during fall and football season gatherings.
What are the traditional regional variations of chili in American cuisine and how does this Three Bean Chili compare?
In the Southwest, chili may include pork or beef and be spicier, while Texas‑style chili (often called "chili con carne") emphasizes meat and no beans. New Mexico chili focuses on red or green chile peppers. This Three Bean Chili swaps meat for chickpeas, black beans, and kidney beans, offering a hearty, protein‑rich alternative that still honors the spice profile of classic chili.
What is the authentic traditional way Three Bean Chili is served in American football‑watch gatherings?
At football parties, chili is typically served hot in bowls with a toppings bar that includes shredded cheese, sour cream, chopped cilantro, diced onions, jalapeños, and lime wedges. It’s often paired with cornbread muffins or crusty bread for scooping.
What occasions or celebrations is Three Bean Chili traditionally associated with in American culture?
Three Bean Chili is popular for fall comfort meals, Super Bowl parties, tailgate gatherings, and casual family dinners because it can be made in large batches, stays warm for hours, and feeds a crowd affordably.
How does Three Bean Chili fit into the broader American comfort food tradition?
American comfort food often emphasizes hearty, one‑pot dishes that are easy to scale. This chili delivers warmth, protein, and bold spices, embodying the comforting, communal spirit of dishes like stew, gumbo, and classic beef chili.
What are the authentic traditional ingredients for Three Bean Chili versus acceptable substitutes?
Traditional ingredients include chickpeas, black beans, kidney beans, onion, garlic, bell peppers, poblano peppers, canned tomatoes, tomato paste, chili powder, cumin, paprika, oregano, and vegetable broth. Acceptable substitutes are any firm beans (e.g., pinto or cannellini), different sweet peppers, broth made from bouillon, or a splash of beer/wine for depth.
What other American dishes pair well with Three Bean Chili?
Serve it alongside cornbread, buttery biscuits, or a simple side salad. It also pairs nicely with grilled cheese sandwiches, baked potatoes, or a cool coleslaw to balance the heat.
What makes Three Bean Chili special or unique in American chili cuisine?
The combination of three different beans provides varied textures and a complete protein profile, while the addition of carrots adds subtle sweetness. The optional beer or wine deglazing adds a depth of flavor not always found in standard bean chili recipes.
What are the most common mistakes to avoid when making Three Bean Chili?
Common pitfalls include over‑cooking the vegetables so they become mushy, adding too much liquid which makes the chili watery, and under‑seasoning because canned beans and broth can be salty. Also, forgetting to stir during the long simmer can cause beans to stick to the pot.
Why does this Three Bean Chili recipe use a long 1½‑hour simmer instead of a quick boil?
A gentle simmer allows the spices, tomato paste, and vegetables to meld slowly, developing a richer, more balanced flavor. A rapid boil would evaporate liquid too quickly and could cause the beans to break down.
Can I make Three Bean Chili ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it to room temperature, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it has thickened.
What texture and appearance should I look for when making Three Bean Chili?
The chili should have a thick, stew‑like consistency with beans intact and vegetables slightly softened but not mushy. The sauce should be a deep reddish‑orange color from the tomatoes and spices.
How do I know when Three Bean Chili is done cooking?
After the 1½‑hour simmer, taste a bean; it should be tender but hold its shape. The flavors should be well‑blended, and the chili should coat the back of a spoon without being watery.
What does the YouTube channel Laura in the Kitchen specialize in?
The YouTube channel Laura in the Kitchen focuses on approachable, family‑friendly recipes that emphasize comfort foods, seasonal dishes, and budget‑conscious cooking, often with a personal storytelling touch.
How does the YouTube channel Laura in the Kitchen's approach to American comfort food differ from other cooking channels?
Laura in the Kitchen blends personal anecdotes with clear, step‑by‑step instructions, prioritizing simple pantry staples and flexible ingredient swaps, whereas many other channels may focus on high‑tech techniques or gourmet plating.
What other American comfort food recipes is the YouTube channel Laura in the Kitchen known for?
Laura in the Kitchen is also known for her classic mac and cheese, chicken pot pie, baked ziti, and hearty soups like chicken noodle and split pea, all presented with a home‑cooking vibe.
Last updated: September 2, 2026
