Three Bean Chili Recipe

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Looking for a quick chili recipe for a weekend gathering? Try my three bean chili recipe! It’s easy to put together and everyone will enjoy it.

three bean chili

I like using pinto, kidney, and black beans to make my chili. If you have the time and want to take the recipe up a notch, use dried beans. Allow 12-24 hours to soak.

This chili recipe can be made a few days ahead of time and you can also freeze it. Make sure you add the canned green chilis. They are not spicy and add lots of flavor.

Serve with plenty of tortilla chips and a salad. I like this creamy coleslaw or marinated beet salad! Follow up with a simple dessert like chocolate chip cookies.

Watch me make the chili here!

Tips:

  • If your chili is too thick, add water or beef broth.
  • Make sure to brown onions prior to adding the other ingredients. This process will give your chili a delicious flavor.
  • Have lots of condiments on hand. I like cilantro, cheese, sour cream (Greek yogurt works too), avocado, and tortilla chips.
  • If you like spicy chili, add extra chili powder.
  • Don’t rush this recipe. The longer it simmers, the better the flavor.
three bean chili

Yield: 6-8 people

Three Bean Chili

three bean chili

Easy three bean chili for you next gathering!

Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes

Ingredients

  • 1 1/2 pounds meat (combination of pork and beef is my favorite)
  • a few teaspoons of salt (to taste)
  • lots of pepper
  • 28 ounces diced tomatoes (I like the fire roasted variety)
  • 14 ounce can Pinto beans
  • 14 ounce can Kidney beans
  • 14 ounce can Black beans
  • 8 ounces tomato sauce (use marinara if you don't have it)
  • 1 onion, diced
  • 5 cloves garlic (minced)
  • 1 tablespoon chili powder (to taste)
  • 2 tsp oregano
  • 2 tsp cumin
  • 4.5 ounce can chopped Hatch chilis (I used ortega)
  • 1/2 cup beef broth or red wine is optional
  • Condiments: avocado, cheese, sour cream, cilantro, green onion, tortilla chips.

Instructions

In your Dutch oven, cook meat until brown.

Deglaze using broth or red wine and add the diced onion.

Cook until translucent. Add the garlic and cook until fragrant, not brown.

Add in diced tomatoes and tomato sauce.

Add in the three cans of beans.

Add in additional beef broth and/or red wine if you'd like.

Simmer for at least three hours adding additional liquid if needed.

Notes

  • I recommend draining and rinsing canned beans.
  • Use dried beans to elevate this dish. Soak overnight.
  • Make sure to simmer for a few hours prior to serving.
  • Serve with condiments listed above.
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