Three Bean Chili – RV Freezer Friendly
Perfect three bean veggie chili for fall or a travel day. This recipe makes about 3 quarts of hearty flavor packed chili. Make a batch and eat it that day with enough left over for the freezer.
Level: Medium
Servings: 6
Prep Time: 10 Minutes
Cook Time: 30 minutes
Let's Start Cooking!
This three bean chili is an easy recipe that is low budget, full of flavor and freezes well. It is one of our go to recipes on a drive day or a hearty lunch if we are having company over .
It uses a lot of shelf stable and fridge stable ingredients. Add some crusty bread, some hot sauce or dress it up with Avocado.
Here is what you need, a four quart saucepan, your Chefs knife, a cutting board and a good spatula.
From the Pantry we have salt and pepper, olive oil, garlic along with Chili powder and Cumin
From the grocery store, a 32oz can of crushed tomatoes, a 16oz can of chopped tomatoes, 1 yellow onion, 1 red pepper and 1 green pepper, 16oz can of red beans, 16oz can of black beans and a 16oz can of refried beans. If you want to keep this vegan then make sure to get vegetarian refried beans
Rough chop the onion and peppers making sure to remove the ribs and seeds from the peppers and don’t forget the labels!
Bring the pan to medium heat and add the oil to coat the bottom of the pan. Add in the onions, stir to coat in the oil and add salt and pepper. Cook the onions until softened (approx 3 minutes) and then add the garlic. Cool for two more minutes, being careful not to brown the garlic. Add the peppers and stir. Add salt and pepper and cook the mixture until the peppers soften at 5-6 minutes. Add your tomatoes, and the red and black beans. Stir to mix everything and add the cumin and chili powder. Now is the time to add more or less seasoning depending on how hot or mild you like it. Simmer the chili for 15 to 20 minutes on a slow bubble stirring occasionally. If liquid rises to the surface, stir the pot to incorporate. Add spoonfuls of refried beans to thicken the chili to the desired consistency
Spoon chili into a bowl and garnish with your favorite toppings like avocado, cheese or a wedge of crusty bread. Put some hot sauce on the table so people can spice it up if they like their food on the hot side.
Equipment
- 4+ quart saucepan
- Chefs knife
- Cutting board
- Spatula or wooden spoon
- Deli containers to freeze
Ingredients
From your pantry
- 4 Cloves of Garlic
- Salt and Pepper
- Olive oil
- 1 tsp Cumin
- 1 tsp Chili Powder
From the store
- 32 oz can of crushed tomatoes
- 16 oz can of chopped tomatoes
- 1 Yellow onion
- 1 Red pepper
- 1 Green pepper,
- 16 oz can of red beans
- 16 oz can of black beans
- 16oz can vegetarian refried beans
Step 1: Prep
Rough chop the onion and peppers making sure to remove the ribs and seeds from the peppers and don’t forget the labels! Peel and chop the garlic
Step 2: Cook
- Bring the pan to medium heat and add the oil to coat the bottom of the pan.
- Add in the onions, stir to coat in the oil and add salt and pepper.
- Cook the onions until softened (approx 3 minutes) and then add the garlic.
- Cool for two more minutes, being careful not to brown the garlic.
- Add the peppers and stir.
- Add salt and pepper and cook the mixture until the peppers soften at 5-6 minutes.
- Add your tomatoes, and the red and black beans.
- Stir to mix everything and add the cumin and chili powder.
- Now is the time to add more or less seasoning depending on how hot or mild you like it.
- Simmer the chili for 15 to 20 minutes on a slow bubble stirring occasionally.
- If liquid rises to the surface, stir the pot to incorporate.
- Add spoonfuls of refried beans to thicken the chili to the desired consistency.
Step 3: Plating
Spoon approximately 2 cups of chili into a bowl and garnish with your favorite toppings like avocado, cheese or a wedge of bread. Put some hot sauce on the table so people can spice it up if they like their food on the hot side.
This recipe freezes well and makes a quick easy meal straight from the freezer. Just slowly reheat in a saucepan over low heat.
