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.
Three-Bean Chili
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Ingredients
- 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)
Instructions
- 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, beef broth, and apple cider. 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
Make sure you try this vegetarian chili and this crockpot chipotle chicken chili next!
Erica T. says
This chili is perfect! It’s delicious and SO EASY! I switch out the chickpeas for pinto beans, though. 🙂
Sarah says
Glad to hear it, Erica!
Jessica says
This chili was delicious! It is a definite keeper! Loved it. Thank you
Molly says
I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!
http://bushbeans.thedailymeal.com/
Sarah says
I’m so thrilled to hear that this chili is a keeper in your family, Molly! I will have to tell Christin who created this awesome chili recipe about that chili contest so she can enter it! 🙂
jan says
In the first line of directions, what do you mean by “until meat is no longer meat” ??
Sarah says
It should say until the meat is no longer pink. Sorry about that!
Sarah says
Do I have to drain the beans before putting them into the chili? And where do I use the apple cider vinegar?
Sarah says
Hi Sarah! Yes, the beans should be drained. And the apple cider should be added after the beef broth. 🙂
erica corte says
Excellent… Made it tonight and it was amazing.
Erica
Sarah says
Glad to hear it, Erica! Thanks for reporting back. 🙂
Jaques says
I’ve made this chili several times now, my favorite version is with a can of light red kidney beans, dark red kidney beans, white kidney beans and black beans and I add an extra jalapeño in there. Thanks my new favorite recipe.
Sarah says
So happy to hear that, Jaques! Thanks for letting me know. 🙂
janene davids says
This is our favorite Chili recipe! Thank you for sharing!
Betsy Bix says
My favorite go to chili recipe. I do add a chopped plabano popper. We visited Averey Island (home of Tabasco sauce) so? added a jar of their Chili Starter. Sent this recipe offer the top. ?????
owoblow says
I am loving all of the chili recipes! This three bean one sounds so hearty and delicious. Perfect for this chilly weather.
https://o3schools.com
Diann says
I have made this using the recipe to the letter and it was fantastic. I’ve since modified it to be vegetarian using high life crumbles and adding lentils with the beans, substituting vegetable broth or more tomatoes. I’ve also boosted flavor by adding additional quantities of the same spices and by adding frozen corn and fresh red bell pepper with the jalapeño. Great results both with meat and without
Mark says
nice article thanks I love this great website
Kester Martins says
I think I love all of the chili recipes! This three bean one sounds so hearty and I trust its going to be so delicious 😀
https://schoolsblog.com
Kester Martins says
I think I love all them! looks very attractive and I trust its going to be so delicious 😀
https://schoolsblog.com
Kester Martins says
Great Post, The three-bean chilli looks very attractive and I’m sure its going to be tasty too.