Three Bean Chili

1. 1
   prep

   Soak the dried beans overnight.

   Rinse the kidney beans, black beans, and pinto beans. Place them in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before cooking.

2. 2
   boil · ~60 min

   Boil the soaked beans until tender.

   1.Add the soaked and drained beans to a large pot.

   2.Cover with fresh water by 2 inches and bring to a rolling boil.

   3.Reduce heat and simmer until all beans are tender (45-60 min).

   4.Drain and set aside.

   TIPDo not add salt while boiling the beans — it can toughen the skins.
3. 3
   saute · ~10 min

   Sauté the aromatics and vegetables.

   1.Heat oil in a large pot or Dutch oven over medium heat.

   2.Add diced onion and cook until translucent (4-5 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Add diced bell pepper and cook until slightly softened (3-4 min).

   TIPDon't rush the onion — letting it turn translucent builds the chili's flavor base.
4. 4
   saute · ~7 min

   Build the chili base with tomatoes and spices.

   1.Add diced tomatoes to the pot and stir well.

   2.Stir in cumin powder, chili powder, smoked paprika, and black pepper.

   3.Cook until the tomatoes break down and the spices are fragrant (5-7 min).
5. 5
   simmer · ~30 min

   Simmer the chili until thick and flavorful.

   1.Add the cooked beans and water to the pot. Stir to combine.

   2.Bring to a gentle boil, then reduce heat to low.

   3.Cover and simmer, stirring occasionally, for 25-30 minutes.

   4.Stir in the salt during the last 5 minutes of cooking.

   TIPThe chili is ready when the liquid has reduced to a thick, rich consistency that coats the beans. For a thicker chili, mash a few beans against the side of the pot.
6. 6
   serve

   Ladle into bowls and garnish.

   Spoon the hot chili into bowls. Top each serving with a tablespoon of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately.

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