Seriously savory 3-bean chili from Food52 by Melina Hammer

  • cilantro
  • shallots
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can substitute dried chiles de árbol for dried ancho chiles, vegetable broth for mushroom broth, vegan sour cream for sour cream, crispy onions for crispy shallots, and serrano chiles for Fresno chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried chiles de árbol for dried ancho chiles, vegetable broth for mushroom broth, vegan sour cream for sour cream, crispy onions for crispy shallots, and serrano chiles for Fresno chiles.

  • wkhull on January 12, 2026

    As advertised, seriously savory. I subbed Occhio Della Capra beans for Rio Zape, diced canned tomatoes for whole, and homemade turkey stock for mushroom stock. Beans held their shape were super tender and creamy. I used relatively fresh dried beans, so that may have helped. Might be a little heat-spicy for some, so sensitive folks may need shredded cheese or sour cream to tame the heat to their liking. Similarly, heat seekers may need some hot sauce. I added a couple more cups of stock than recipe indicated since I was cooking this overnight and had no intentions of getting up at 3AM to make sure there was enough liquid. Very good if not better reheated over next couple of days. It might be a crime serving this without rice. Nutritious, easy, tasty - 5 stars.

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