Three Bean Chili with Tomato and Jalapeño

Introduction

The molasses rounds out the heat from the jalapeños, and the bell peppers go in at the end so they stay crunchy instead of turning soft. You get a thick, bean-heavy chili that simmers for about 45 minutes and holds up well for dinner now or leftovers the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8

Ingredients

• 2 cans (30 oz) red kidney beans
• 1 can (15 oz) black beans
• 1 can (15 oz) navy beans
• 1 can corn kernels
• 1 can (6 oz) tomato paste
• 1 medium tomato, chopped (canned diced tomato works too)
• 2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
• 1 green bell pepper, chopped
• 1 red or yellow bell pepper, chopped
• 2 medium onions, chopped
• 4 medium cloves of garlic, chopped or crushed
• 10 ml chili powder
• 1 large pinch salt (optional)
• pinch of oregano
• 10 ml olive oil (or any other kind of vegetable oil)
• 50 ml molasses
• Chili garlic sauce (optional)

Instructions

1. In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown).
2. Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.
3. Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the chili. Add the molasses.
4. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added.
5. Let the pot simmer, covered, for at least 30 minutes-longer will distribute the flavor better. If the chili is too thick, add a little water; if it’s too thin, uncover the pot to let water evaporate.
6. Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy).
7. Serve with bread; Keeps well, perhaps even better the second day.

Variations

• Use canned diced tomato in place of the chopped fresh tomato if that is what you have. It gives the chili a slightly looser texture and a more even tomato base.
• Replace the navy beans with another can of black beans if you want a firmer, less creamy bean mix. Replace them with more kidney beans if you want the chili to feel meatier.
• Omit the corn if you want a less sweet, denser chili. The finished pot will read more savory and bean-forward.
• Add chili garlic sauce during the tasting step if you want more heat without changing the bean-to-tomato ratio. It also adds a sharper garlic note.

Tips for Success

• Rinse the beans well before they go into the pot so the chili tastes cleaner and the sauce does not get muddy.
• Cook the onions until fully soft before adding the tomato paste. If they are still firm, the finished chili can taste harsh.
• After adding the tomato paste and tomato, let that mixture simmer briefly before the beans go in so the tomato flavor loses its raw edge.
• Add the bell peppers only for the last minute or two, as written, if you want them to stay crunchy and distinct.
• Check the thickness after the 30-minute simmer. Add water a little at a time, because the chili continues to thicken as it sits.

Storage and Reheating

Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in freezer-safe containers or portioned bags for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot all the way through; add a splash of water if it has thickened too much. You can also microwave individual portions in a covered bowl for 2 to 4 minutes, stirring once halfway through.

FAQ

Can you use canned diced tomato instead of the fresh tomato?

Yes. The ingredient list already allows it, and it works well if you want to skip chopping or keep pantry-only ingredients.

How spicy is this with two jalapeños?

With two jalapeños, it lands around moderate heat for most people. Remove the seeds for less heat, or use the optional chili garlic sauce at the tasting step for more.

Do you need to rinse all the beans?

Yes, rinsing helps remove excess canning liquid so the chili tastes cleaner and the texture stays balanced. It also gives you better control over the final thickness.

Why are the bell peppers added at the end?

They are added last so they stay crunchy. If you add them earlier, they soften into the chili and lose that fresh pepper texture.