Pomegranate Three Bean Chili

A vegetarian three bean chili simmered with POM Wonderful® 100% Pomegranate Juice for depth, topped with Pomegranate Arils

Black, kidney, and pinto beans simmer with fire-roasted tomatoes and POM Wonderful® 100% Pomegranate Juice, which adds depth the way a splash of coffee or dark beer would in a traditional chili. POM Wonderful® Pomegranate Arils (pomegranate seeds) on top add a fresh, tart finish.

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 15-oz. can black beans, drained
• 1 15-oz. can kidney beans, drained
• 1 15-oz. can pinto beans, drained
• 1 can whole kernel corn, drained
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 28-oz. can fire-roasted crushed tomatoes
• 1 cup POM Wonderful 100% Pomegranate Juice
• 1 cup vegetable broth
• Fresh cilantro sprigs, for garnish
• POM Wonderful Pomegranate Arils, for garnish
• Tortilla chips, for serving

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic and saute until soft and translucent, about 5 minutes. Add black beans, kidney beans, pinto beans, corn, chili powder, salt, ground cumin, smoked paprika, and ground black pepper; stir to toast the spices.
3. Add crushed tomatoes, POM Wonderful 100% Pomegranate Juice, and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer chili for 60–90 minutes.
4. Garnish with POM Wonderful Pomegranate Arils and fresh cilantro. Serve with tortilla chips.

1. Toast the spices with the beans and corn before adding liquid. A minute or two in the dry pot blooms the chili powder, cumin, and paprika, so the chili tastes deeper rather than dusty.
2. Simmer at least 60 minutes, longer if time allows. Flavor develops the longer it simmers; up to 90 minutes concentrates it further without any additional ingredients.
3. Drain and rinse all three beans before adding them. Canning liquid left on the beans makes the chili cloudy and can carry a metallic taste.
4. Add the pomegranate juice with the other liquids, not at the end. It needs the full simmer time to fold into the chili rather than sitting on top as a separate flavor.
5. Add the cilantro and arils only to the portion being served immediately. Both wilt and lose their brightness if left in a simmering pot.

1. Meat Version. Brown 1 pound of ground beef or turkey with the onion and garlic for a heartier chili.
2. Extra Heat. Add a diced jalapeño with the onion, or an extra tablespoon of chili powder.
3. Slow Cooker Version. Combine all ingredients except garnishes in a slow cooker and cook on low 6–8 hours.
4. Different Beans. Any combination of three canned beans works; chickpeas or cannellini beans can stand in for one of the three listed.

Q: Is this chili vegetarian?
‍A: Yes, as written it’s fully vegetarian; a meat version can be made by browning ground beef or turkey with the onion and garlic.

Q: How long should the chili simmer?
‍A: At least 60 minutes; up to 90 minutes develops more flavor if there’s time.

Q: Can this be made in a slow cooker?
‍A: Yes. Combine everything except the garnishes in a slow cooker and cook on low for 6–8 hours.

Q: Does the pomegranate juice make the chili taste like pomegranate?
‍A: It adds depth and a subtle tang rather than a distinct pomegranate flavor, similar to how a splash of coffee or dark beer deepens a chili.

Q: How should leftovers be stored?
‍A: Refrigerate in an airtight container up to 4 days, or freeze up to 3 months.

Q: What should this chili be served with?
‍A: Tortilla chips, cornbread, or a scoop of rice all work well alongside it.

Q: Can the beans be swapped for different varieties?
‍A: Yes, any three canned beans work; chickpeas or cannellini beans can replace one of the three listed here.

Q: Does this recipe freeze well?
‍A: Yes, it freezes well for up to 3 months; thaw overnight in the refrigerator and reheat on the stovetop.