Ah, three bean chili soup! It’s the ultimate cozy dish that warms both your belly and your soul. This hearty soup is packed with protein and fiber, making it not just delicious but also a nutrition powerhouse. Trust me, there’s nothing quite like the smell of simmering spices and fresh veggies wafting through your kitchen, inviting everyone to come gather around the table.
I love making this recipe on chilly evenings when I want something comforting yet healthy. It’s my go-to for busy weeknights because it comes together in just 45 minutes! Plus, it’s vegetarian, so it’s perfect for anyone looking to incorporate more plant-based meals into their diet. And let me tell you, every spoonful is bursting with flavor! The combination of beans, tomatoes, and spices creates a delightful dance of taste that gets everyone asking for seconds. So grab your pot, and let’s dive into this hearty delight!
Ingredients List
To whip up this delightful three bean chili soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (with juices)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sour cream (optional, for serving)
- 1/4 cup chopped cilantro (optional, for serving)
Gather these ingredients, and you’re on your way to a scrumptious bowl of chili soup that everyone will love!
How to Prepare Three Bean Chili Soup
Now, let’s dive into the heart of this recipe! Making three bean chili soup is super simple, and I promise you, it’s a dish that’ll have everyone raving. Just follow these steps, and you’ll create a deliciously hearty soup that’s perfect for any occasion.
Step 1: Heat the Oil
First things first, grab that large pot and heat 1 tablespoon of olive oil over medium heat. You want it nice and warm, but not smoking! This is where the magic begins.
Step 2: Sauté Onion and Garlic
Once the oil is shimmering, toss in your chopped onion. Cook it for about 5 minutes until it’s soft and translucent—this will make your kitchen smell heavenly! Then, add the minced garlic and sauté for an additional minute until fragrant. Trust me, you’ll want to keep tasting the air!
Step 3: Add Beans and Spices
Now it’s time to bring all those flavors together! Add the can of diced tomatoes (juices included), the drained kidney beans, black beans, and pinto beans, along with 2 cups of vegetable broth. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Give everything a good stir to combine!
Step 4: Simmer the Soup
Bring your mixture to a boil, and then reduce the heat to let it simmer for 30 minutes. This is when all those incredible flavors meld together, so don’t forget to stir occasionally to keep things from sticking to the bottom!
Step 5: Serve the Soup
Once your soup is bubbling and aromatic, it’s time to serve! Ladle it into bowls while it’s hot and consider topping it with a dollop of sour cream and a sprinkle of chopped cilantro for that extra zing. Enjoy!
Why You’ll Love This Recipe
- Quick and Easy: This three bean chili soup comes together in just 45 minutes, making it perfect for busy weeknights.
- Nutrient-Packed: With three types of beans, it’s loaded with protein and fiber, keeping you feeling full and satisfied.
- Vegetarian Delight: This soup is entirely plant-based, ideal for anyone wanting to add more veggie goodness to their meals.
- Flavor Explosion: The combination of spices and fresh ingredients creates a comforting and delicious dish that warms you from the inside out.
- Versatile: You can easily customize it with your favorite toppings, making each bowl uniquely yours!
Tips for Success
To truly elevate your three bean chili soup, here are some pro tips that I’ve gathered over the years:
- Beans Galore: Feel free to mix and match different beans! Chickpeas or lentils work great if you want to switch things up.
- Spice It Up: If you like it spicy, add a diced jalapeño or a pinch of cayenne pepper for a kick.
- Herbs & Flavor: Fresh herbs like oregano or thyme can add another layer of flavor. Just toss them in towards the end of cooking.
- Make It Ahead: This soup tastes even better the next day! Make a big batch and enjoy the leftovers throughout the week.
Remember, cooking is all about experimentation, so don’t hesitate to make this recipe your own!
Nutritional Information
Here’s what you can expect from a hearty bowl of three bean chili soup (approximate values per serving):
- Calories: 250
- Fat: 5g
- Protein: 14g
- Carbohydrates: 40g
- Sodium: 600mg
- Fiber: 10g
These values are estimates and can vary based on the specific brands and ingredients you use. Regardless, this soup is a delicious way to fuel your body with nutritious goodness!
FAQ Section
Q1: Can I use different types of beans in this three bean chili soup?
Absolutely! One of the best things about this recipe is its versatility. You can swap in your favorite beans, such as chickpeas or lentils, for a unique twist. Just make sure they’re cooked or canned for easy addition!
Q2: How can I make this soup spicier?
If you love a good kick, consider adding diced jalapeños or a sprinkle of cayenne pepper when combining the ingredients. You can also top your bowl with some hot sauce before digging in!
Q3: How long does this three bean chili soup last in the fridge?
This soup keeps well! Store it in an airtight container in the refrigerator for up to 3 days. The flavors will deepen and become even more delicious as it sits!
Q4: Can I freeze leftover chili soup?
Definitely! This soup freezes beautifully. Just let it cool completely, then transfer to freezer-safe containers. It can last for about 3 months in the freezer. Thaw overnight in the fridge before reheating.
Q5: What can I serve with this soup?
This hearty three bean chili soup pairs wonderfully with crusty bread, a simple salad, or even some cornbread for a complete meal. Enjoy experimenting with your favorite sides!
Storage & Reheating Instructions
Storing your leftover three bean chili soup is a breeze! Just let it cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days, and believe me, the flavors only get better as they meld together.
If you want to save it for later, this soup freezes beautifully! Portion it into freezer-safe containers, leaving a little room at the top for expansion, and it can last for about 3 months in the freezer. When you’re ready to enjoy it, just thaw it overnight in the fridge. To reheat, gently warm it on the stove over medium heat, stirring occasionally, until heated through. You might want to add a splash of vegetable broth or water if it thickens up too much. Enjoy every comforting spoonful!
Equipment Needed
To whip up this delicious three bean chili soup, you’ll need just a couple of essential pieces of equipment. Grab a large pot to cook everything together, and a sturdy wooden spoon for stirring. That’s it! With these tools in hand, you’re all set to create a wonderful meal!
For more delicious recipes, check out our easy casserole recipes or explore vegetable soup with chicken meatballs for a comforting meal option. If you’re interested in the health benefits of beans, you can read more about them here (rel=”nofollow”).
Three Bean Chili Soup
Equipment
- Large pot
- Wooden spoon
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes with juices
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
For Serving
- 1 cup sour cream optional
- 1/4 cup chopped cilantro optional
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve hot with sour cream and chopped cilantro if desired.
Notes
If you loved this recipe, you’ll want to explore more of our easy dinner favorites! Check out our collection of easy casserole recipes for more one-pan wonders, browse these easy chicken breast recipes that transform plain chicken into something amazing, or try our crockpot chicken soup recipes for ultimate comfort food. Don’t forget to save this recipe to Pinterest so you can find it again later, and follow us on Pinterest for hundreds more delicious recipes and meal ideas!