# Three-Bean Veggie Chili

Three-Bean Veggie Chili — a medium recipe with 5 main ingredients, ready in about 50 min and serving 6. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 50 min
- **Serves:** 6
- **Difficulty:** medium
- **Tags:** dinner, soup, american, vegetarian, vegan, gluten-free
- **Source:** https://savingrecipes.com/recipes/veggie-chili

## Ingredients

- 3 cans beans (mixed)
- 1 can diced tomatoes
- 2 bell peppers
- 1 onion
- 1 cup corn
- Chili powder & cumin _(pantry staple)_
- 2 tbsp olive oil _(pantry staple)_
- Salt & pepper _(pantry staple)_

## Instructions

1. Sauté onion and peppers; bloom spices 1 min.
2. Add beans, tomatoes, corn, and a cup of water; simmer 30 min.
3. Season and serve with your favorite toppings.

## Tips

- Bloom the chilli powder and cumin in the oil for a full minute before any liquid. Dry spices stirred into a wet pot taste raw and powdery no matter how long it simmers.
- Don't drain all the bean liquid. The starch in it thickens the chilli and gives body that water won't.
- 30 minutes is the minimum and it keeps improving for an hour. Chilli is a dish where time does most of the work.

## Substitutions

- **Mixed beans:** Any three of black, kidney, pinto or cannellini. Variety matters more than which. Dried beans need soaking and cooking separately first.
- **Bell peppers:** Poblano for mild smokiness, jalapeño for actual heat, or courgette and mushrooms for more body.
- **Corn:** Frozen is fine and needs no thawing. Leave it out for a purely savoury chilli.
- **Chilli powder and cumin:** Add smoked paprika for depth, a square of dark chocolate or a spoon of cocoa for richness, or a splash of coffee — all traditional tricks.

## Storage & reheating

Keeps 5 days refrigerated and freezes 6 months — one of the best freezer meals there is, and genuinely better after a day or two. It thickens as it sits; loosen with water or broth when reheating.

## Common questions

### Why does my chilli taste flat?

Usually it needs salt and acid, not more spice. A squeeze of lime or splash of vinegar at the end lifts the whole pot. Under-bloomed spices are the other common cause.

### Is it still chilli without meat?

It's a genuine argument — Texas purists hold that chilli con carne means meat and no beans. Practically, bean chilli is its own well-established dish.

### How do I make it thicker?

Simmer uncovered longer, mash some beans against the pot, or add a tablespoon of masa harina or cornmeal, which is the traditional method.


_Photo: René Hourdry — CC0 (https://commons.wikimedia.org/wiki/File:Chili_con_carne_50_A.jpg)_