Italian Three-Bean Chili Recipe

Recipe By Slurrp

Italian Three-Bean Chili is a hearty and flavorful dish that combines the warmth of chili with the rich flavors of Italian cuisine. This vegetarian chili is packed with three types of beans - kidney beans, cannellini beans, and black beans - along with tomatoes, onions, garlic, and a blend of Italian herbs and spices. It is a perfect comfort food for chilly evenings and can be served with crusty bread or over rice for a complete meal.

4.3
15 Rating -
Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Italian Three-Bean Chili
plan
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ingredients serve

Ingredients for Italian Three-Bean Chili Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 can Diced Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.33 cup Vegetable Broth
  • 0.17 teaspoon Italian Seasoning
  • 0.17 can Kidney Beans, Drained And Rinsed
  • 0.17 can Cannellini Beans, Drained And Rinsed
  • 0.17 can Black Beans, Drained And Rinsed
  • As required Salt And Pepper To Taste
  • as per your need Optional Toppings: Grated Cheese, Sour Cream, Chopped Fresh Herbs

Directions: Italian Three-bean Chili Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add the diced tomatoes, tomato paste, vegetable broth, and Italian seasoning to the pot. Stir well to combine.
  • STEP 3.Add the kidney beans, cannellini beans, and black beans to the pot. Stir again and bring the mixture to a simmer.
  • STEP 4.Cover the pot and let the chili simmer for about 30 minutes, stirring occasionally.
  • STEP 5.Season with salt and pepper to taste. Serve hot with your choice of toppings like grated cheese, sour cream, or chopped fresh herbs.
  • STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

  • For a spicier chili, add a pinch of red pepper flakes or a diced jalapeno pepper.
  • You can customize the chili by adding other vegetables like bell peppers or zucchini.
  • If you prefer a thicker chili, you can mash some of the beans with a fork or blend a portion of the chili in a blender before serving.

Storage and Serving

  • Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply heat the chili in a pot over medium heat until warmed through.
  • Serve the chili hot with your choice of toppings like grated cheese, sour cream, chopped fresh herbs, or crusty bread.
Nutrition
value
116
calories per serving
7 g Fat5 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    5g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    69mg
  • Iron
    2mg
  • Vitamin A
    1694mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    85mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    82mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    < 1mg
  • Phosphorus
    82mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp