Hey! I’m super-excited to introduce you to one of my best blogging buds, Christin the gal behind Spicy Southern Kitchen who is going to be guest-posting her favorite chili recipe today for Chili Week.
Thanks for being here today and sharing this three-bean chili, Christen!
I’m so excited that Sarah asked me to post for chili week. This blog is one of my very favorites to visit.
I love Sarah’s accessible and delicious recipes, her gorgeous photos, and her energy and enthusiasm. Plus I am blown away by how much she has been able to accomplish with this blog at such a young age.
Ah, if only I had a blog to pour my creative energy into at that age. But blogs hadn’t been invented then. Not even close.
But on to chili, the subject of today’s post. Each fall I cannot wait to make my first pot of chili.
Chili is a favorite among many home cooks because it’s so darn easy, so delicious, and so versatile.
Plus it’s a relatively inexpensive meal to make, especially when made with lots of beans. You get an extra punch of protein without spending much money.
Today I am sharing Three Bean Chili with you.
It’s an easy, but tasty recipe spiced up with jalapeno pepper and cayenne pepper. A touch of brown sugar tones down the acidity of the tomatoes.
I’ve used kidney beans, black beans, and chickpeas but you can use any type of canned beans that you have on hand.
Of course, chickpeas aren’t technically beans, but they fit right in and I love that they provide some texture contrast.
And of course the best thing about chili is the toppings.
There are tons of things you could top this with. I’ve kept it pretty simple with sour cream, cheese, and green onion, but you could pile on some black olives, avocado, and pickled jalapeno along with some cilantro.
And you can always use Greek yogurt instead of sour cream.
I like my chili really thick. You can always thin it with some water, beef broth, or tomato juice.
Serve with some corn muffins and you’ve got yourself a stick to your ribs, delicious meal.
- 1 pound lean ground beef
- 1 medium onion diced
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 2 teaspoons brown sugar
- 1 ⁄4 to 1⁄2 teaspoon cayenne pepper
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon garlic powder
- 1 14 ounce can fire-roasted diced tomatoes
- 1 15 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 1 1 ⁄2 cups water
- 1 cup beef broth
- 1 teaspoon apple cider vinegar
- 1 15 ounce can light red kidney beans
- 1 15 ounce can chickpeas
- 1 15 ounce can black beans
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- Toppings: shredded cheese sour cream, onion, olives, cilantro (choose which ones you want)
- Cook ground beef and onion in a Dutch oven over medium-high heat until meat is no longer meat and onion is softened. While it cooks, use a wooden spoon to crumble the meat into small chunks.
- Add jalapeno, chili powder, brown sugar, cayenne pepper, cumin, and garlic powder. Cook for 1 minute, stirring to mix everything and toast the spices.
- Add diced tomato, tomato sauce, tomato paste, water, and beef broth. Simmer uncovered for 30 minutes, stirring occasionally. If too thick, add a little more water or beef broth.
- Add beans and salt and pepper and simmer for 5 more minutes. Serve with desired toppings.
- Yield: 4-6 servings