Easy One Pot Three Bean Chili

Chili is the ultimate winter comfort food, and this recipe is wonderfully easy, flavorful, and vegetarian!

The Bean Trifecta

Kidney beans, black beans, and pinto are the most commonly used in chili, and you can find this delicious combo canned in most grocery stores if you don’t feel like soaking beans from scratch (no judgement here!).

Of course, these aren’t the only beans you can use in chili. There are a variety of options to choose from depending on your taste buds. Feel free to add as many or as little as you like!

  • Cannellini (white kidney) beans
  • Chickpeas
  • Northern beans
  • Navy beans

All the Veggies

Corn is another chili BFF that definitely wasn’t skipped over for this recipe. Since chili is so versatile, you can use any veggies you like to make your dish packed with even more nutrients!

  • Peas
  • Carrots
  • Red / green bell peppers
  • Mushrooms
  • Zucchini
  • Squash
Savory 3 Bean Chili Card

Cocoa powder??

Yes! Cocoa powder is the “secret ingredient” to add more depth and richness to your chili. And no, it won’t add a weird chocolatey-flavor to your dish as long as you use unsweetened cocoa powder. Give it a try!

Add a little heat 🔥

This recipe is mild with just a pinch of heat from the chili powder. If you like to live on the wild side then are plenty of ways to increase the spiciness level of your chili:

  • Increase the chili powder from 2 tsp to 1 tbsp
  • Use hot green chilies or jalapeños instead of mild chilies
  • Use fire roasted diced tomatoes

Ways to Serve

You can add all of the toppings or none at all if that’s how you like it! Personally, I love serving my chili topped with corn chips and a cold dollop of sour cream, with a side of cornbread or cheddar bay biscuits.

Don’t be afraid to experiment with other toppings like fresh avocado, jalapeños, shredded cheddar cheese, or Greek yogurt in place of sour cream for a dairy free option. Saltine crackers are another tasty side that’s a bit lighter than cornbread.

Here are some other ways you can switch up this highly adaptable recipe depending on your taste preference:

  • Add ground turkey, beef, bison, lamb or venison for a hearty non-vegetarian chili
  • Use chicken stock/water for less beefy-flavor
  • Use veggie stock/water to make this vegan
Yield: 4-6 Servings

Three Bean Chili

Savory 3 Bean Chili Content
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 (15oz) can tri-color bean mix, drained & rinsed
  • 1 (15oz) can basil and oregano diced tomatoes
  • 1 (4oz) can diced green chilies, mild
  • 1 (6oz) can tomato paste
  • 1 cup beef stock
  • 1 cup corn


  • 2 tsp chili powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp cocoa powder
  • 1 tsp seasoning salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin


  1. Add all ingredients to a stock pot and stir until combined.
  2. Heat on medium high until boiling, then reduce heat and simmer for 15-20 minutes or until thickened.

Did you make this recipe?

Leave a comment below and tag @gheeluxe #gheeluxe in your recreations!

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