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easy three bean chili with toppings and bread with pepper and onion
This easy three bean chili can be made in one pot and can be ready in less than 30 minutes.
Total Time 30 mins
Course Main Course, Soups
Servings 4
Cuisine American
Diet Gluten Free, Vegan, Vegetarian


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 1 serrano pepper seeds removed and diced
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 can black beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 can 15oz kidney beans drained and rinsed
  • 1 14.5oz can fire roasted diced tomatoes
  • 1 small piece of dark chocolate or dark chocolate chips
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Garnish: cheddar cheese, green onions, greek yogurt, cilantro swap cheddar cheese and Greek yogurt to make vegan


  • Heat olive oil in a large pot over medium-high heat. Add onion and bell pepper and saute for 4 minutes.
  • Add garlic, serrano pepper, chili powder and cumin and continue to cook until fragrant around 1-2 minutes.
  • Add the beans, tomatoes,dark chocolate and vegetable broth and bring to a boil and reduce the heat and simmer for 20 minutes. Taste and adjust seasonings as needed adding salt and pepper.
  • Serve with a sprinkle of cheddar cheese, green onion, greek yogurt and cilantro or the topping of your choice.
  • Enjoy!


Refrigerate for up to 5 days. May be frozen for up to 3 months.
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