3-Bean Quick Chili


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





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