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Smoky Three-Bean Chili
Melissa Hart

Smoky Three-Bean Chili

Three beans give this meatless chili different textures instead of one uniform spoonful. Cocoa and chipotle deepen the tomato base without announcing themselves. It's thick enough for a football bowl but still ladles easily; mash some beans only if yours looks thin at the end.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 1/2 cups low-sodium vegetable broth
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp unsweetened cocoa powder
  • 1 minced chipotle chile in adobo
  • 1 1/2 tsp kosher salt

Method
 

  1. Add the onion, bell pepper, garlic, all three beans, both tomatoes and broth to a 6-quart slow cooker.
  2. Stir in the chili powder, cumin, paprika, cocoa, chipotle and salt until the spices disappear into the liquid.
  3. Cover and cook on low until the onion and pepper are fully tender and the broth tastes integrated, 5 to 6 hours.
  4. Mash 1 cup of beans against the side of the cooker if the chili needs more body, then stir them back in.
  5. Cook uncovered on high for 10 to 15 minutes until the surface looks thick rather than watery.
  6. Taste for salt and chipotle heat before serving.