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Quick Three-Bean Chili
© Antonis Achilleos

Quick Three-Bean Chili

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because Melissa Rubel Jacobson, F&W Test Kitchen Associate, mixes in a little bit of bacon, which instantly adds meatiness and a nice smoky flavor.

  1. 2 tablespoons vegetable oil
  2. 3 slices of bacon, cut crosswise into 1/4-inch strips
  3. 1 onion, cut into 1/4-inch dice
  4. 2 jalapeños, seeded and cut into 1/4-inch dice
  5. 2 garlic cloves, minced
  6. 1/4 cup chili powder
  7. One 15-ounce can Great Northern beans, drained and rinsed
  8. One 15-ounce can pinto beans, drained and rinsed
  9. One 15-ounce can black beans, drained and rinsed
  10. One 28-ounce can diced tomatoes
  11. 2 cups chicken stock or low-sodium broth
  12. Kosher salt and freshly ground pepper
  13. Chopped cilantro and sour cream, for serving
  1. In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.

Suggested Pairing

Full-bodied Zinfandel.