Southwest Three-Bean Chili with Cheddar and Sour Cream

Warm up with a bowl of this hearty Southwest three-bean chili, a comforting and flavorful dish that’s perfect for any night of the week. A blend of beans simmers with onion, green pepper and a spiced tomato base, creating a rich and satisfying chili that’s packed with protein and fiber.

Top each bowl with a dollop of sour cream, a sprinkle of cheddar cheese and fresh cilantro for a cooling contrast to the warm spices. Serve with crunchy blue corn tortilla chips on the side-they make perfect edible spoons for scooping up every last bite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion. Core, deseed and finely dice green pepper. Roughly chop cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.
3. Stir beans and their liquid, half the Tex-Mex paste, half the stock concentrate and ½ cup water into pot with veggies. Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 10-12 minutes. Taste and season with salt and pepper. Add another splash of water if the chili seems too thick.
4. Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use other beans instead of the three-bean blend?

Yes, you can substitute with any canned beans you have on hand, such as black beans, kidney beans or pinto beans. Just be sure to drain and rinse them if they are not in a seasoned liquid.

How can I make this chili spicier?

Add a pinch of cayenne pepper or a chopped jalapeño when cooking the onion and green pepper for extra heat.

Can I make this chili ahead of time?

Absolutely! This chili tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.