This three bean pepper recipe is really a lifesaver, very quick to prepare and still one of our favorites.

This three chili recipe is not a traditional Mexican dish that I know of, but is part of the American culinary tradition. For a long time it didn't seem very attractive to me until I tried it and liked it immediately. This is one of the meals I turn to in cold weather. Plus, I love it because it's just as delicious when made with fresh or store-bought ingredients.

I know I was supposed to pull myself together this week, but it was a little crazy. We have a new arrival at home… Miko, our little puppy. He is two months old and is extremely energetic!

He likes plants, carpets, furniture, toys … everything he wants to live in the house by biting them. It is absolutely amazing, but I had to focus a bit on the security of some of my stuff!

That’s why Tuesday, when it was suddenly 2 o'clock, and when I left vacation mode, I decided to make this recipe.

Definitely a lifeline for me and for Santiago (almost 14 years old and eats everything in sight) who says that he cannot bear the hunger pains he feels near the meal.

Obviously, canned beans are not my first choice, but I buy them and have them in case of an emergency.

  • When buying canned beans, be sure to buy the ones with the least amount of ingredients, beans, water and salt and preferably organic.
  • Try to avoid extra ingredients or ingredients that you cannot pronounce.

So here is the recipe for this


delicious soup and very easy to prepare. If you like this recipe, share it. If you have any questions or comments, I'd love to hear from you. When making the chili, please take a photo and post it on Instagram with #piloncilloyvainilla so I can see it!

Three Bean Chili

When it's cold outside and in a hurry.

  • I tablespoon of neutral flavor oil
  • I cut onions into medium sized dice more or less
  • 1 tablespoon finely chopped garlic like 2 or 3 cloves of garlic

  • 1/4 cup diced red pepper can be fresh or roasted

  • 1 1/2 cups black beans

  • 1 1/2 cups white beans

  • 1 1/2 cups red beans

  • 1 teaspoon dried oregano

  • 1 teaspoon marjoram

  • 1/2 teaspoon ground cumin

  • 1 cup corn can be frozen

  • 4 cups home-made or store-bought mashed tomatoes

  • salt and pepper
  • In a pot over medium heat, add the oil, onion and garlic with a good pinch of salt. Leave it for a few minutes until the onion is translucent. Make sure the garlic doesn't burn.

  • Add the red pepper, if you use it raw, let it brown slightly, if it is already roasted, go to the next step.

  • Empty the rest of the ingredients, cover the pan and let stand for 15 minutes over low heat. If you are using fresh tomato, it may take a few minutes to cook.

  • Be sure to check the salt and pepper seasoning before serving.

You can use any type of bean you like or even just one type. Make this recipe yourself. To liquefy the tomatoes, just put them in the blender with a little water. If you have some tomato sauce to spare, you can freeze it for later use. Serve with pumpkin seeds, coriander and avocado squares.

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