Smoky Three-Bean Chipotle Chili for Cold Nights

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeds removed for milder heat)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can crushed tomatoes or tomato sauce
• 3 cups low-sodium vegetable or beef broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 tbsp brown sugar or maple syrup (optional, for balance)
• 1 tbsp apple cider vinegar or lime juice
• Garnishes: shredded cheddar, sour cream, green onions, cilantro, tortilla chips

Do This

• 1. Warm oil in a large heavy pot over medium heat. Sauté onion, bell pepper, and jalapeño for 6–8 minutes until softened.
• 2. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened.
• 3. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and chipotle with adobo; cook 1 minute to bloom the spices.
• 4. Add diced tomatoes, crushed tomatoes, broth, and all three beans. Stir well and bring to a gentle simmer.
• 5. Reduce heat to low, partially cover, and simmer 30–40 minutes, stirring occasionally, until thick and flavorful.
• 6. Stir in brown sugar (if using) and vinegar or lime juice. Taste and adjust seasoning with more salt, chipotle, or broth.
• 7. Serve hot with cheese, sour cream, green onions, cilantro, and crunchy tortilla chips or cornbread.

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Why You’ll Love This Recipe

• Deep, smoky flavor from chipotle peppers and smoked paprika without needing a smoker.
• Three different beans give satisfying texture and plant-based protein for a full, hearty meal.
• Flexible and pantry-friendly: most ingredients come from cans and staples you may already have.
• Even better the next day, making it ideal for make-ahead dinners and meal prep.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 jalapeño, 4 cloves garlic, green onions, fresh cilantro, limes (optional), avocado (optional)
• Dairy: Shredded cheddar or Monterey Jack cheese, sour cream or plain Greek yogurt
• Pantry: Olive oil, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, chipotle peppers in adobo, fire-roasted diced tomatoes (14.5 oz can), crushed tomatoes or tomato sauce (15 oz can), vegetable or beef broth, canned black beans, canned kidney beans, canned pinto beans, brown sugar or maple syrup, apple cider vinegar, tortilla chips or cornbread mix

Full Ingredients

Aromatics & Vegetables

• 2 tbsp olive oil (or canola/avocado oil)
• 1 large yellow onion, diced (about 2 cups)
• 1 medium red bell pepper, diced
• 1 jalapeño, minced (remove seeds and ribs for milder heat; leave some in for extra spice)
• 4 cloves garlic, minced

Spices & Seasoning

• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, for subtle warmth and depth)
• 1–2 chipotle peppers in adobo, minced (start with 1 for mild-medium heat)
• 2 tsp adobo sauce from the chipotle can
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Tomatoes, Beans & Liquids

• 2 tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 1 (15 oz) can crushed tomatoes or tomato sauce
• 3 cups low-sodium vegetable broth or beef broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

Balancing & Finishing

• 1 tbsp brown sugar or maple syrup (optional, to balance acidity and smoke)
• 1 tbsp apple cider vinegar or fresh lime juice

Optional Garnishes & Sides

• Shredded cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Sliced green onions
• Chopped fresh cilantro
• Diced avocado
• Lime wedges
• Tortilla chips, cornbread, or warm crusty bread for serving

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you start cooking, dice the onion and red bell pepper, mince the jalapeño and garlic, and chop your chipotle peppers. Rinse and drain the black, kidney, and pinto beans. Open the canned tomatoes and measure out your spices so they are ready to go. Having everything prepared makes the cooking process smooth and helps prevent burning the aromatics while you scramble for ingredients.

Step 2: Sauté the aromatics for a flavorful base

Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat. Add 2 tablespoons of olive oil and let it heat for about 1 minute. Add the diced onion, red bell pepper, and minced jalapeño. Cook, stirring occasionally, for 6–8 minutes until the vegetables soften and the onion turns translucent with golden edges. Add the minced garlic and cook for 1–2 minutes more, stirring frequently, until fragrant. Do not let the garlic brown; reduce the heat slightly if needed.

Step 3: Toast the tomato paste and spices

Stir in the 2 tablespoons of tomato paste, coating the vegetables. Cook for 1–2 minutes, stirring, until the paste slightly darkens in color and sticks a bit to the bottom of the pot; this deepens its flavor. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and ground cinnamon (if using). Add the minced chipotle peppers, adobo sauce, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Stir constantly for about 1 minute. This brief toasting step blooms the spices and creates a rich, smoky foundation for the chili.

Step 4: Add tomatoes, beans, and broth

Pour in the fire-roasted diced tomatoes with their juices and the crushed tomatoes (or tomato sauce). Use a wooden spoon to scrape up any browned bits from the bottom of the pot; those bits add lots of flavor. Add the drained and rinsed black beans, kidney beans, and pinto beans. Pour in 3 cups of broth and stir everything together very well, making sure the beans are evenly distributed. The chili will look a bit soupy at this stage; it will thicken as it simmers.

Step 5: Simmer low and slow

Increase the heat to medium-high and bring the mixture just to a gentle boil. Once boiling, reduce the heat to low or medium-low so the chili is at a steady simmer with small bubbles breaking the surface. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer for 30–40 minutes, stirring every 8–10 minutes to prevent sticking. If it starts to look too thick, stir in a splash of broth or water; if too thin near the end of cooking, simmer uncovered for the final 5–10 minutes to reduce and concentrate the flavors.

Step 6: Finish, balance, and adjust seasoning

When the chili is thick and the beans are very tender, stir in 1 tablespoon of brown sugar or maple syrup, if using, to round out the acidity and smokiness. Add 1 tablespoon of apple cider vinegar or fresh lime juice to brighten the flavors. Taste and adjust the seasoning: add more salt if it tastes flat, more vinegar or lime for brightness, or an extra minced chipotle or pinch of smoked paprika for more smoky heat. If it is too spicy, add a bit more broth and simmer for a few minutes, then serve with extra sour cream or cheese to mellow the heat.

Step 7: Serve with hearty garnishes

Ladle the hot chili into bowls. Top with a generous handful of shredded cheddar or Monterey Jack, a dollop of sour cream or Greek yogurt, sliced green onions, and chopped cilantro. Add diced avocado and a squeeze of lime if you like some freshness. Serve with tortilla chips for scooping or a wedge of warm cornbread on the side. This chili thickens as it cools; if reheating later, stir in a splash of broth or water to loosen it to your preferred consistency.

Pro Tips

• Control the heat: Start with 1 chipotle pepper and add more only after tasting. It is easier to add heat than to fix chili that is too spicy.
• Use a heavy pot: A cast iron or enameled Dutch oven holds heat well and helps prevent scorching during the long simmer.
• Simmer longer for deeper flavor: If you have time, let the chili gently simmer for up to 60 minutes, adding a splash of broth as needed. The flavors will become even richer.
• Texture matters: For a thicker, creamier chili, lightly mash some of the beans against the side of the pot with a spoon during the last 10 minutes of cooking.
• Layer the toppings: Add cheese first so it melts into the hot chili, then add cool toppings like sour cream and avocado on top.

Variations

• Meaty version: Brown 1 pound of ground beef, pork, turkey, or a mix in the pot before adding the onion. Drain excess fat if needed, then proceed with the recipe as written, reducing the beans to two cans if you prefer.
• Extra veggie chili: Add 1 cup of diced carrots or celery with the onion, and stir in 2 cups of chopped kale or spinach during the last 5 minutes of simmering for more vegetables and color.
• Smokier campfire style: Add 1/4 tsp liquid smoke and use beef broth instead of vegetable broth. Garnish with sharp cheddar and crushed corn chips for a rustic feel.

Storage & Make-Ahead

Allow the chili to cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors actually improve after a day or two as they meld together. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a bit of broth or water to loosen the consistency if needed. This recipe is excellent for meal prep: make a big batch on the weekend, cool it, portion into single-serving containers, and reheat as needed for quick lunches or weeknight dinners.

Nutrition (per serving)

Approximate values per serving (without toppings, for 1/6 of the batch): about 380 calories; 15 g protein; 11 g fat; 55 g carbohydrates; 15 g dietary fiber; 9 g sugar; 850 mg sodium (will vary based on broth, salt, and canned products). Toppings such as cheese, sour cream, and avocado will increase the fat and calorie content but also add richness and satisfaction.