This 3 bean chilli recipe is a perfect comfort food that should on the menu in every household. If you want to eat this bean chili with bread, tacos, rice, or jacket potatoes, you should.
This hearty three-bean chili was made possible by @foodace’s Instagram post of a picture of @acouplecooks’ Quinoa Black Chili Beans. This is the recipe you have to try if you want to eat stewed beans (beans jollof or red red) in a different way.
This three-bean chili lets you add any vegetables or proteins you like to the beans, which makes it even healthier. Bean chili can be made almost the same way you cook regular beans, but with three kinds of beans instead of two. Triple the yum, right? This recipe can be made to suit your dietary need and it is very easy to make. The cooking time for this bean chill was less than 30 minutes, and it’s important to slow cook the chilli so that all the flavors stay in. I used what I had on hand to make this bean chili, which is why the recipe calls for tomato soup. To be honest, it made it even tastier.
Chili is one of America’s most beloved dishes. This hearty, spicy stew is a crowd-pleaser and a staple at potlucks and cookouts. While there are countless variations of chili recipes out there, most contain a protein like ground beef or turkey, tomatoes, chili powder, onions, garlic, and beans. Speaking of beans, the variety you choose can make a big difference in your chili’s flavor and texture. One type that works especially well is the buttery, creamy butter bean. If you’ve never tried them before, you may be wondering: can you use butter beans in chili?
At my food blog, we’re all about experimenting with new ingredients and flavor combinations. I decided to dig into the fascinating world of beans to find out if butter beans have a place in chili. Keep reading this guide to learn everything you need to know.
What are Butter Beans?
Butter beans go by many names, including lima beans, Burma beans, Madagascar beans, and Sieva beans. They are large, flat, pale green beans that turn white when dried Fresh lima beans have a smooth, creamy texture similar to edamame When cooked, dried butter beans become soft and almost buttery (hence the name). Their taste is described as earthy and mild, making them the perfect blank canvas for soaking up chili spices.
Butter beans originated in Peru, but are now grown worldwide. In the United States they are a popular crop in the Southeast. California where I live, produces around 90 percent of the nation’s lima beans. Most grocers carry dried and canned butter beans year-round. Fresh limas have a shorter season during the summer months.
Do Butter Beans Work Well in Chili?
Absolutely! I would argue that butter beans are one of the best options for chili. Their soft, mealy texture and mild flavor complement the heat and seasoning of a good chili recipe. They soak up the delicious spices and sauce while adding protein and fiber.
Butter beans work with all different styles of chili from Texas-style beef to vegetarian and white chicken chili. Their versatility comes from having a more delicate taste than other beans like pinto or black beans. Kidney beans are the most common chili bean, but their earthier flavor can sometimes overpower the other ingredients. Butter beans strike the perfect balance of creaminess without being too intrusive.
If you’re skeptical about adding unfamiliar ingredients to your tried-and-true family chili, start by substituting half the usual beans with limas. The nutty, buttery taste will come through while still retaining the classic flavor you know and love. Once you realize how tasty they are, you can start adding more!
Should I Use Canned or Fresh Butter Beans?
One of the great things about butter beans is that they work equally well canned or fresh. For convenience, I often keep a few cans of lima beans in the pantry to throw into quick weeknight chilis and soups. Just drain and rinse them before adding them to the pot. Canned butter beans hold their shape nicely during cooking.
When I have more time on the weekend, I’ll soak and simmer dried lima beans from scratch. The cooked beans freeze well, so I’ll make a big batch to have on hand. Fresh lima beans take a bit more work since they require shelling. But the creamy texture of tender, just-cooked fresh limas is worth it! Follow your standard beans recipe, cooking them until tender, then adding them to the chili in the last 30 minutes of cooking.
No matter which form you use, butter beans excel in chili. Keep cans or dried beans stocked alongside your kidney beans so you’ll always be ready when a chili craving strikes!
Do I Need to Prepare Butter Beans Before Adding Them to Chili?
Aside from opening the can or cooking dried beans, butter beans don’t require any special preparation before adding them to chili. Just drain and rinse canned beans to remove any slimy liquid or salt. If you want the beans to cook more evenly with the chili, you can bring them to a boil for 5-10 minutes before reducing heat and simmering until tender.
Since fresh lima beans must be shelled, I like to cook them completely before adding them to a recipe. As mentioned above, dried limas will also need to be soaked and fully cooked. Otherwise, your chili may end up with crunchy, underdone beans!
The beauty of butter beans is that they hold their shape during long simmering and don’t fall apart. A quick boil is all they need to warm through and absorb flavors. Avoid overcooking them to keep that lovely creamy texture.
What’s the Best Way to Cook Fresh Butter Beans for Chili?
Cooking dried beans from scratch yields the creamiest, smoothest butter beans perfect for chili. Here is a simple method:
- Soak beans overnight, or do a quick soak by boiling for 2 minutes, turning off heat, and letting sit for 1 hour
- Drain the water and transfer beans to a pot. Cover with fresh water by 2-3 inches
- Bring to a boil, then reduce heat and simmer gently for 45-60 minutes until beans are tender
- Drain beans and add to chili during last 30 minutes of cooking
For fresh lima beans:
- Shell the beans by slitting the pod along the seam and popping out the beans
- Place beans in a pot and cover with water. Bring to a boil
- Reduce heat and simmer for 3-5 minutes until bright green and just tender
- Drain and add to the chili to finish cooking
Adding the cooked beans toward the end helps them retain their shape and gives time for the flavors to mingle. Enjoy your homemade chili with the added creaminess of fresh cooked butter beans!
Are Butter Beans Nutritious?
Absolutely! Beans of all kinds are nutritional powerhouses, and butter beans are no exception. One cup of cooked butter beans contains:
- 12 grams fiber
- 15 grams protein
- 80 mg calcium
- 815 mg potassium
- 0.7 mg iron
Plus, lima beans provide folate, magnesium, phosphorus, zinc, and B vitamins. The fiber and protein will help keep you full. Adding beans to chili can help lower the saturated fat and calories and boost nutrition.
Butter beans are also low glycemic, meaning they help keep your blood sugar stable. The American Diabetes Association recommends beans as part of a healthy diabetes diet. Their high fiber content causes them to be digested slowly, preventing spikes in insulin.
So load up your chili with plenty of butter beans to take advantage of their many health benefits! Just 1/2 cup serving provides 6 grams of belly-filling fiber for only 110 calories.
What Can I Use Instead of Butter Beans?
While I think butter beans are ideal for chili, you have plenty of bean options if you don’t have them on hand. Some good alternatives include:
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Pinto beans: These speckled pink beans have an earthy flavor and hold their shape nicely. They may be a tad thicker than butter beans.
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Black beans: Bold, hearty black beans are another chili classic. Rinse them well to remove excess thick liquid.
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Cannellini beans: Smaller white kidney beans have a smooth texture similar to lima beans. Their taste is subtly nutty.
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Cranberry beans: Related to the butter bean, these cream-colored beans become soft and creamy when cooked.
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Chickpeas: With a firmer bite and nuttier taste, chickpeas work well in a vegetarian chili recipe.
No matter what you have in the pantry, you can make a delicious pot of chili. Part of the fun is playing around with different beans and customizing to your taste.
How Should I Store Leftover Butter Beans?
Like any cooked bean, leftover butter beans keep well in the fridge but should be eaten within 3-5 days. Let them cool completely before transferring to an airtight container. You can also freeze cooked beans for longer storage.
I like to portion beans in quantities ready to add to recipes – about 1 1/2 cups per container. Leave a little headspace for expansion and use rigid containers to prevent freezer burn. Thaw beans overnight in the fridge before using.
For uncooked beans, transfer any dried limas to an airtight jar or bag. They’ll stay fresh for up to a year stored in a cool, dark place. You can freeze uncooked beans for even longer storage.
Are Butter Beans Suitable for Vegetarian and Vegan Diets?
Beans are a vegetarian’s best friend when it comes to adding protein, fiber, and texture to recipes like chili. Butter beans are no exception – their mild taste and creamy texture make them perfect in any plant-based chili.
Since butter beans contain no animal products, they fall into the vegan category as well. You can feel good adding healthy, satisfying lima beans to your meatless chili. Just check the packaging as some canned varieties may contain animal broth or lard. Organic, low-sodium varieties are typically vegan-friendly.
Try using butter beans as the base along with other beans like chickpeas or black beans. Chopped mushrooms, lentils, or tofu also make tasty vegan chili meat substitutes. The options are endless for reinvent
How to make 3 chilli beans
1. Put the oil in a pan over medium heat and heat it for about two minutes. Then add the diced onions and zucchini and cook them until they are soft. Do not let it burn (cook on low heat). Add the mince and continue to stir till mince turns brown and well cooked.
2. Add chopped tomatoes, tomato soup, tomato purée and stir to combine.
3. Add seasoning, salt, paprika, garlic powder and cayenne pepper. Stir to combine and leave to slow cook on low heat between 30-45 minutes. Check and stir intermittently so that it doesnt stick to the bottom of the pan. It shouldnt if cooked on low heat.
4. Add all the beans to the sauce, stir to combine. Check for salt and seasoning, add the red wine vinegar if using and stir to combine. Leave to cook for another 10-15 minutes on medium heat. Add the chopped parsley and mix it in. Take the beans chili off the heat and serve with your favorite sides.
Enjoy with rice, bread or any other side of choice. hey, dont forget to add cheese too!
Ingredients for chilli beans
Red kidney beans, rinsed and drained
Tin butter beans, rinsed and drained
Black eye beans, cooked and drained
Red wine vinegar (optional)
Rapeseed oil (substitute with vegetable/olive oil)
I can’t stop making this ANTI-INFLAMMATORY Harissa Butter Beans Recipe | Dairy-free & High Protein
FAQ
Can I use butter beans instead of kidney beans?
Can you use butter beans instead of white beans?
What can I use instead of kidney beans in chili?
Can you make chili using butter beans?
Butter beans can be used to make chili with butter beans. This recipe can also be made without beans or by substituting your favorite bean alternative.
Can you use canned beans in chili?
Using canned beans is easy and a big time saver. Just pop the cans open and dump them into your chili. We recommend putting them in late in the cooking process so they don’t get too mushy. You can either add them directly from the can or rinse them first. Many chili cooks prefer them unrinsed as the starchy water in the can helps thicken the chili.
What beans go well with chili?
Garbanzo beans: If you’re looking to add a unique twist to your chili, try using garbanzo beans. Their nutty flavor and firm texture bring a delightful contrast to the dish. 8. Lima beans: Known for their creamy texture, lima beans provide a smooth mouthfeel and a slightly buttery taste to your chili.
Should you add black beans to chili?
For that reason, most people only add a handful of black beans. They supplement with another variety of less potent beans, such as kidney beans. That way, they still get plenty of beans in their chili but don’t have an overwhelming bean flavor. Black beans are also a given if you’re making three-bean chili.