Ancho Three Bean Chili
Prep time
Cook time
Total time
Welcome fall with this comforting healthy 3 bean ancho chili recipe!
  • 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
  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.
Recipe by Naive Cook Cooks at