Best 2 Spicy Three Bean Chili Recipes

**Spicy Three-Bean Chili: A Flavorful Fusion of Beans, Spices, and Vegetables**

Embark on a culinary journey with this tantalizing Spicy Three-Bean Chili, a delightful blend of beans, spices, and vegetables that will tantalize your taste buds. This hearty and flavorful chili is a perfect fusion of zesty spices, tender beans, and a symphony of colorful vegetables, slow-cooked to perfection. Whether you prefer a vegetarian or meat-based variation, this recipe offers options for both, ensuring that everyone can relish this delectable dish. From the classic beef chili to a unique lentil and vegetable chili, this article presents a diverse range of recipes to cater to various dietary preferences and flavor profiles. So, gather your ingredients and prepare to indulge in a flavorful adventure with our Spicy Three-Bean Chili.

Let's cook with our recipes!

SPICY THREE-BEAN CHILI

Spicy Three-Bean Chili image

"Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota. "Since it's more fun to eat with your hands, we scoop it up with chips! It's fast, simple to make and freezes well."

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 medium green pepper, chopped
1 medium sweet yellow pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup vegetable broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 can (16 ounces) spicy fat-free refried beans
1/3 cup shredded reduced-fat cheddar cheese
1/3 cup thinly sliced green onions

Steps:

In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges

SPICY THREE-BEAN PANTRY CHILI

Spicy Three-Bean Pantry Chili image

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Steps:

Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

Tips:

Use a variety of beans for a more flavorful chili. Black beans, kidney beans, and pinto beans are all good choices.
Add some heat to your chili with chili powder, cumin, and cayenne pepper. You can also add a chopped jalapeño pepper for an extra kick.
Don't be afraid to experiment with different vegetables in your chili. Corn, bell peppers, and zucchini are all good additions.
Season your chili to taste with salt and pepper. You may also want to add a bit of sugar to balance out the flavors.
Let your chili simmer for at least 30 minutes, or longer if you have time. This will allow the flavors to meld together and develop.
Serve your chili with your favorite toppings, such as sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Three-bean chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful chili that the whole family will enjoy.