Welcome fall with this comforting healthy Ancho Three Bean Chili recipe!
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!
- 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
- 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.
- 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.
- 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.
More Easy Meal Recipe:
Angie@Angie's Recipes says
September 15, 2014 at 12:58 PMVery comforting and delicious! My mouth is watering..
naivecookcooks says
September 19, 2014 at 8:39 PMHehe thanks Angie!
Sues says
September 15, 2014 at 1:21 PMIt’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!
naivecookcooks says
September 19, 2014 at 8:39 PMYep!!
cheri says
September 15, 2014 at 5:05 PMHi Ami, love this chili, just in time….today is a cold one here!
naivecookcooks says
September 19, 2014 at 8:39 PMThanks Cheri!
Cindy @ Pick Fresh Foods says
September 15, 2014 at 7:18 PMThis looks perfect for this cool Fall weather we have been having. Looks delicious!
naivecookcooks says
September 19, 2014 at 8:38 PMThanks Cindy!
Isadora @ She Likes Food says
September 15, 2014 at 10:09 PMWe 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 🙂
naivecookcooks says
September 19, 2014 at 8:38 PMHehe!! Me too!
Jill says
September 16, 2014 at 11:42 AMI’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.
naivecookcooks says
September 19, 2014 at 8:38 PMJill, let me know how you n your bf like this! Thanks for stopping by!
All That I'm Eating says
September 16, 2014 at 2:27 PMLove the sound of this, ancho chillies have a great flavour.
naivecookcooks says
September 19, 2014 at 8:37 PMYes they do and this chili tastes amazing after sitting overnight or few days!
Michelle @ Vitamin Sunshine says
September 16, 2014 at 5:58 PMChili is such a perfect cool weather meal. I love vegetarian chilis. I love the ingredients you used in this too! Beautiful.
naivecookcooks says
September 19, 2014 at 8:37 PMThanks Michelle!
Arpita | The Gastronomic Bong says
September 17, 2014 at 3:01 AMThe chili looks delicious and very comforting.. Love the ingrediends and flavours. Yum!
naivecookcooks says
September 19, 2014 at 8:36 PMThanks and how you try this!
Kelly - Life Made Sweeter says
September 17, 2014 at 8:36 PMThis is such a comforting bowl of chili. Love that you used different beans and the flavors sound so so good !
naivecookcooks says
September 19, 2014 at 8:36 PMThanks Kelly
easyfoodsmith says
September 18, 2014 at 12:06 AMIn 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.
naivecookcooks says
September 19, 2014 at 8:36 PMI grew up eating rajma too! Try this, you will like it!
Katrina @ Warm Vanilla Sugar says
September 19, 2014 at 3:24 PMSo perfect for the coming fall season. This chilli sounds lovely!
naivecookcooks says
September 19, 2014 at 5:18 PMThanks girl!
https://profiles.wordpress.org/hibacsinet/ says
January 2, 2020 at 9:57 AMPretty! This has been a really wonderful post. Thank you for providing this info.