3-Bean Chili

Leslie Durso


  • large onion, diced
  • cloves garlic, chopped
  • One  28-ounce can of diced tomatoes
  • 1 Cup  water
  • One  6-ounce can tomato paste
  • One  15-ounce can kidney beans, drained and rinsed
  • One  15-ounce can black beans, drained and rinsed
  • One  15-ounce can pinto beans, drained and rinsed
  • One  15-ounce can of corn, drained
  • red bell pepper, diced
  • 4 Ounces  super dark chocolate, 74 percent or higher
  • 2 Tablespoons  chile spice blend
  • 1 Teaspoon  cumin
  • 1/2 Teaspoon  cinnamon
  •  Dash of  cayenne
  •   Salt, to taste
  •   Olive

You won't miss the meat in this dish, and that's because it's packed with three different types of beans, corn, and bell pepper to make it extra hearty. A hint of super-dark chocolate gives it the depth it would lose from the lack of meat. 


In a large heavy pot, sauté the onion and pepper with 1-2 tablespoons of olive oil until soft, about 5 minutes. Add the other ingredients and the water. Cover and let the chili simmer on medium low, stirring occasionally for 45 minutes. 

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