Three-Bean Veggie Chili

Ingredients

• 1 canBlack beans$1.20
• 1 canKidney beans$1.30
• 1 canPinto beans$1.20
• 2 cansCanned tomatoes$2.40
• 1 tbspOlive oil$0.16
• 1Onion$0.74
• 1Bell pepper$1.15
• 2 clovesGarlic$0.07
• 1 tbspChili powder$0.09
• 1 tspCumin$0.10
• 1/2 tspSmoked paprika$0.05
• 3/4 tspSalt—
• Total for 4 servings$8.46

Most of the cost is canned tomatoes ($2.40) and kidney beans ($1.30). With oil, spices and staples already at home, the shop drops to about $2.05. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Dice the onion and bell pepper, mince the garlic cloves, and drain and rinse the black beans, kidney beans, and pinto beans in a colander.
2. Heat the olive oil in a large pot over medium heat for 1 to 2 minutes until shimmering, then add the diced onion and bell pepper and cook for 5 to 7 minutes until softened and translucent.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and salt, cooking for about 1 minute until fragrant.
4. Pour in the canned tomatoes with their juices and add the drained black beans, kidney beans, and pinto beans. Bring the chili to a boil over medium-high heat, then lower the heat to medium-low and simmer uncovered for 20 to 25 minutes until thickened.
5. Remove the chili from the heat and lightly mash a ladleful of beans against the side of the pot with a spoon to thicken the chili to your liking.
6. Ladle the hot chili into four individual bowls and serve warm, topped with diced avocado or fresh cilantro if you like.