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Ancho Three Bean Chili

September 15, 2014 by naivecookcooks 35 Comments

Welcome fall with this comforting healthy Ancho Three Bean Chili recipe!

Ancho Three Bean Chili

Guys this chili!
Monday calls for comforting meals which requires minimum doing on our part. This chili is every cooks dream.
Super easy to make yet everyone will think you slaved yourself all day in the kitchen! And the flavors?!! Shut the front door!
Combination of ancho, new mexico and chipotle chili gives it such a warm, earthy flavour that you won’t look for any other chili recipe ever!!

 A perfect football day meal, it requires almost minimum efforts on your part so you can enjoy game with your family and indulge in a super delicious and comforting food as well (not to mention healthy too).

 Before leaving to see Jerry’s parents, I made this and it was a delicious meal we enjoyed together. August and september have been crazy busy here with lots of stuff happening. I am looking forward to enjoying fall and wearing cold weather clothes! Do you feel the same too? I always get excited at the thought of things I could do with changing weather!

Did I tell you that it freezes so well and perfect for hectic weeknight dinner too!

Ancho Three Bean Chili
 
Save Print
Prep time
30 mins
Cook time
1 hour 30 mins
Total time
2 hours
 
Welcome fall with this comforting healthy 3 bean ancho chili recipe!
Author: Naive Cook Cooks
Ingredients
  • ¼ cup pinto beans, dry
  • ¼ cup chickpeas, dry
  • ¼ cup red kidney beans, dry
  • 1 ancho chili, dried
  • 1 new mexico chili, dried
  • 1.5 cups water
  • ⅓ whole chipotle chili in adobo sauce plus 2-3 tsp sauce from adobo sauce can
  • 3 garlic cloves, chopped
  • 1 tsp olive oil
  • ⅓ cup red onion, chopped
  • ½ tsp cumin seeds
  • 1 tsp oregano
  • ½ tsp soy sauce
  • 1 can diced tomatoes, 14.5 oz
  • Salt to taste
Instructions
  1. Soak all three beans overnight if possible. Before cooking, boil all three beans together either in pressure cooker or in a pot. Keep it aside.
  2. In a pot, bring 1.5 cups water to boil. Add both ancho and new mexico chilies and let it soften by boiling on medium heat for good 10-15 minutes. Add more water if it starts to get dry. Once done grind it to a fine paste.
  3. In a big pot, add oil. Once hot, to it add garlic cloves and onion. Saute for few minutes until fragrant. Add cumin seeds, oregano, soy sauce to it. Stir and add the chili paste to it. Let it cook for few minutes. Add half of the boiled beans along with their water. Remaining half of the beans, grind them coarsely. Add them to the pot as well. Stir it around and add the tomatoes as well. Add salt as per taste. Cover and let it cook on low for an hour. Keep stirring in between to prevent sticking and getting burnt. Add more water if it starts to get dry. Cook for total of 1-1.5 hours until creamy and all the flavors get married well together. Adjust seasoning if desired. Serve with sour cream or yogurt or cheddar cheese and corn bread.
3.5.3208

More Easy Meal Recipe:

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Slow Cooker Chili Dogs

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Filed Under: All Recipes, Healthy Recipes, Vegetarian Recipes Tagged With: bean chili, chili recipe, clean eating, comforting, df, gf, healthy, slow cooker, three bean, vegan, veggie, winter recipe

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Reader Interactions

Comments

  1. Angie@Angie's Recipes says

    September 15, 2014 at 12:58 PM

    Very comforting and delicious! My mouth is watering..

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:39 PM

      Hehe thanks Angie!

      Reply
  2. Sues says

    September 15, 2014 at 1:21 PM

    It’s totally getting chilly here in Boston and this chili would be the perfect after work meal. And having it on Monday is the best idea because it would mean plenty of leftovers for throughout the week!

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:39 PM

      Yep!!

      Reply
  3. cheri says

    September 15, 2014 at 5:05 PM

    Hi Ami, love this chili, just in time….today is a cold one here!

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:39 PM

      Thanks Cheri!

      Reply
  4. Cindy @ Pick Fresh Foods says

    September 15, 2014 at 7:18 PM

    This looks perfect for this cool Fall weather we have been having. Looks delicious!

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:38 PM

      Thanks Cindy!

      Reply
  5. Isadora @ She Likes Food says

    September 15, 2014 at 10:09 PM

    We are so on the same wavelength! I just made a three bean chili too! I love my chili loaded with beans and flavor and yours looks amazing 🙂

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:38 PM

      Hehe!! Me too!

      Reply
  6. Jill says

    September 16, 2014 at 11:42 AM

    I’m going to make this recipe this week! my bf keeps asking for chili and now that the weather cooled down it’s such a perfect meal.

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:38 PM

      Jill, let me know how you n your bf like this! Thanks for stopping by!

      Reply
  7. All That I'm Eating says

    September 16, 2014 at 2:27 PM

    Love the sound of this, ancho chillies have a great flavour.

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:37 PM

      Yes they do and this chili tastes amazing after sitting overnight or few days!

      Reply
  8. Michelle @ Vitamin Sunshine says

    September 16, 2014 at 5:58 PM

    Chili is such a perfect cool weather meal. I love vegetarian chilis. I love the ingredients you used in this too! Beautiful.

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:37 PM

      Thanks Michelle!

      Reply
  9. Arpita | The Gastronomic Bong says

    September 17, 2014 at 3:01 AM

    The chili looks delicious and very comforting.. Love the ingrediends and flavours. Yum!

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:36 PM

      Thanks and how you try this!

      Reply
  10. Kelly - Life Made Sweeter says

    September 17, 2014 at 8:36 PM

    This is such a comforting bowl of chili. Love that you used different beans and the flavors sound so so good !

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:36 PM

      Thanks Kelly

      Reply
  11. easyfoodsmith says

    September 18, 2014 at 12:06 AM

    In India we make something similar but with red kidney beans and call it Rajma and it used to be our Sunday lunch, every single week! I would love to try your recipe. It sounds amazing.

    Reply
    • naivecookcooks says

      September 19, 2014 at 8:36 PM

      I grew up eating rajma too! Try this, you will like it!

      Reply
  12. Katrina @ Warm Vanilla Sugar says

    September 19, 2014 at 3:24 PM

    So perfect for the coming fall season. This chilli sounds lovely!

    Reply
    • naivecookcooks says

      September 19, 2014 at 5:18 PM

      Thanks girl!

      Reply
  13. https://profiles.wordpress.org/hibacsinet/ says

    January 2, 2020 at 9:57 AM

    Pretty! This has been a really wonderful post. Thank you for providing this info.

    Reply

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