Three-bean chili
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Three kinds of beans make a thick tomato chili with gentle heat.
Tex-Mex-inspired · dinner, soup · easy
Servings: 4
Prep: 10 min
Cook: 25 min
Total: 35 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 1/2 cups canned kidney beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups canned black beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups canned pinto beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium yellow onion (diced)
- 2 teaspoons mild gluten-free chili powder (Choose a dairy-free blend. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
- 1/2 cup water
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the olive oil in a heavy pot on medium. Add the yellow onion and cook for 5 minutes, stirring until translucent.
- Stir in the mild gluten-free chili powder for 30 seconds. Add the canned diced tomatoes, water and fine salt and bring to a gentle simmer.
- Add the canned kidney beans, canned black beans and canned pinto beans. Simmer uncovered for 18 minutes, stirring from the bottom so nothing catches.
- Mash a scoop of beans against the pot to thicken, stir it back in and ladle into four bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.