A delicious and hearty three-bean chili recipe perfect for a cozy meal.
Heat a large pot over medium heat and add a drizzle of oil.
Using a heavy-bottomed pot helps distribute heat evenly.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the chili powder, cumin, and cayenne, cooking for about a minute to release their flavors.
Keep stirring to avoid burning the spices.
Add the diced tomatoes and barbecue sauce to the pot and bring to a gentle boil.
Use a high-quality barbecue sauce for the best flavor.
Add the kidney beans, black beans, chickpeas, and corn to the pot, stirring well.
Rinse the beans if using canned to reduce sodium content.
Cover the pot and let the chili simmer for about 40 minutes, stirring occasionally.
Check occasionally to ensure the chili doesn't stick to the bottom.
Season with salt and Tabasco sauce to taste before serving.
Taste and adjust seasoning gradually to avoid over-salting.
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