Three Bean Chili

*Updated Oct. 16, 2020

Sundays in our house are dedicated to football. Now that the season has started, I’m challenging myself to find some healthier recipes to get us through the games. Sure the chicken wings, nachos, creamy dips, and pizza sound good but they definitely don’t pass the healthy test. This is a hearty chili loaded with veggies, beans and definitely falls into the comfort zone. It makes you want to curl up on the sofa with a warm bowl while you’re watching football (or a movie or your favorite tv show).


The heat of the ancho chili and cayenne give this a perfect balance to some of the sweeter veggies like the carrots and bell peppers.  Using the canned beans also take a lot of the work out of this dish for you and I’ve included both stove top and slow cooker versions so you can make it any way that is easiest and most convenient.

Add a squeeze of lime and a sprinkle of spring onions to finish off this chili before eating with a side of cornbread.  Nothing can beat this delicious chili on a cold winter day.  I’d like to say, I’m definitely ready for this winter season!

I’ve made this chili vegan and it can remain so with toppings such as spring onions, cilantro, avocado and lime wedges.

Optional to add are toppings such as sour cream and cheese.  They will definitely soften up the taste if you choose these!

From my kitchen to yours, I hope this 3 Bean Chili brings a little warmth to your day!

I’ve made this both on the stove top and in the slow cooker.  Here is the equipment I used to make the chili: