3 Bean QUICK Chili

There are times when I truly enjoy spending an hour or more crafting a dish.  I love to see the various layers of the creation come to fruition.

At other times, I need speed.

Those are times when I just want to throw something together with minimal fuss and sit down to the table in about 30 minutes. While this chili cooks, I make a salad, thaw out some gluten-free rolls, and we are good to go.

I use black beans, red kidney beans, and white kidney beans and keep canned varieties on hand just for “quick” meals. I also tend to cook up a pot of beans ahead of time and freeze them in 1-cup measures, but unless I have them already thawing, I simply use thoroughly rinsed canned beans for this meal.

Let’s get started. . . .


  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 28-oz can of crushed tomatoes (do NOT drain)
  • 1 15-oz can of black beans  (drained and rinsed)
  • 1 15-oz can of  red kidney beans (drained and rinsed)
  • 1 15-oz can of cannellini (white kidney) beans (drained and rinsed)
  •  1 Tablespoon chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp  sea salt (I often forget this, so I make this optional)


1. Heat oil in a 5-quart pan and saute diced onions until transparent and soft.   We like ours to be a little browned.   If I have more time, then I will caramelize the onions, but, after ao,this is a QUICK meal.

2. Add tomatoes, all three beans (making sure they have been drained and thoroughly rinsed), and spices. Bring to a boil, stirring occasionally.

3.  Once it boils, I reduce the heat to low, just keeping the chili at a simmer for approximately 30 minutes.

Serve and enjoy!  Don’t forget to freeze any leftovers for an even quicker meal the next time!


Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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