Recipe: Hearty 3-Bean Chili

Ingredients

• 1 tbsp Canola Oil (for sautéing vegetables)
• 1 cup Celery (diced, about 2 stalks)
• 0.5 cup Green Bell Pepper (diced)
• 1 cup Carrots (diced, about 2 medium carrots)
• 0.5 small Jalapeño (minced, seeds removed for less heat)
• 1 tbsp Garlic (minced, about 3 cloves)
• 1 cup Dried Lentils (brown or green lentils, rinsed)
• 1 tsp Ground Cumin
• 2 tbsp Chili Powder
• 1 tbsp Unsweetened Cocoa Powder
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Salt
• 0.5 tsp Ground Black Pepper
• 3.5 cups Vegetable Broth (low‑sodium)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Kidney Beans (15 oz, drained and rinsed)
• 1 can Roasted Tomatoes (14.5 oz, diced)

Instructions

1. Prepare Vegetables

   Dice the celery, green bell pepper, and carrots into 1/4‑inch pieces. Mince the jalapeño (remove seeds if you prefer less heat) and garlic.

   Time: PT10M

2. Sauté Vegetables and Toast Spices

   Heat 1 tbsp canola oil in the large pot over medium heat. Add the diced vegetables and sauté for about 5 minutes until they begin to soften. Sprinkle in cumin, chili powder, cocoa powder, paprika, salt, and pepper; stir constantly and toast for 2 minutes until fragrant.

   Time: PT7M

   Temperature: medium heat

3. Add Lentils and Broth

   Stir in the rinsed lentils, then pour in the vegetable broth. Increase heat to medium‑high and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

4. Incorporate Beans and Tomatoes

   Add the drained black beans, kidney beans, and canned roasted tomatoes to the pot. Stir to combine.

   Time: PT2M

5. Simmer the Chili

   Reduce heat to low, cover partially, and let the chili simmer for 30 minutes, stirring occasionally. The lentils should be tender and the flavors melded.

   Time: PT30M

   Temperature: low simmer

6. Finish and Serve

   Turn off the heat, give the chili a final stir, and adjust salt or pepper to taste. Ladle into bowls and garnish with optional toppings such as cilantro, avocado, or a squeeze of lime.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

18 g

Carbohydrates

45 g

Fat

5 g

Fiber

12 g

Ingredient Substitutions

• Instead of Canola Oil: vegetable oil, olive oil
• Instead of Celery: celery ribs
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Carrots: parsnips
• Instead of Jalapeño: serrano pepper, chipotle in adobo
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Dried Lentils: red lentils
• Instead of Ground Cumin: ground coriander
• Instead of Chili Powder: chipotle powder
• Instead of Unsweetened Cocoa Powder: cacao powder
• Instead of Paprika: smoked paprika
• Instead of Salt: sea salt
• Instead of Ground Black Pepper: white pepper
• Instead of Vegetable Broth: water + bouillon cube
• Instead of Black Beans: pinto beans
• Instead of Kidney Beans: black beans
• Instead of Roasted Tomatoes: crushed tomatoes

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Toast the spice mixture until fragrant (Step 2)
• Simmer the chili for a full 30 minutes to allow lentils to become tender and flavors to develop (Step 5)

Chef Tips from the Video

• Use smoked paprika for a richer, smoky background.
• A small splash of apple cider vinegar or lime juice at the end lifts the flavors.
• Top with fresh cilantro, diced avocado, or a dollop of Greek yogurt for added texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight in the fridge before reheating

Room temperature: Do not store at room temperature; cool to room temp before refrigerating

Make-Ahead Tips

• Chili tastes better the next day; make it a day ahead and reheat gently.
• Cool the chili completely before refrigerating to avoid condensation.
• Portion and freeze individual servings for quick meals.

Frequently Asked Questions