Hard Times Pantry Chili with Three Bean Mix

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, bell pepper, and jalapeño, cooking for another 2 minutes.
4. 4 Add the beans, diced tomatoes, and vegetable broth.
5. 5 Sprinkle with chili powder, cumin, smoked paprika, and oregano.
6. 6 Season with salt and pepper.
7. 7 Bring to a boil, then reduce heat and simmer for 20 minutes.
8. 8 Taste and adjust seasoning if needed.

Equipment

• Large pot
• Wooden spoon

Variations

• Add 1 pound of ground turkey or beef for a meaty version.
• Stir in a handful of fresh spinach or kale for extra greens.

Substitutions

• If you don't have jalapeño, use 1/2 teaspoon red pepper flakes instead.
• Substitute vegetable broth with water and an extra teaspoon of your favorite seasoning blend.

Pairings

• Cornbread
• Shredded cheddar cheese
• Sour cream

Nutrition

Tips

• For extra flavor, add a splash of hot sauce or a dash of cocoa powder.
• Top with fresh cilantro, shredded cheese, or a dollop of sour cream for garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Serving Suggestions

• Serve with warm cornbread or over a bed of rice.
• Pair with a crisp green salad for a balanced meal.

FAQ