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!
Nicole says
i will defiantly make this tonight
Ismyschool says
Damn. That cover or Featured image really looks so sweet and yummy.
Kasie says
Do you think I could make this in a crockpot?
Sarah says
I definitely think you could, Kasie! I would recommend following steps 1-2 and then combining everything in the crockpot and cooking on low 6-8 hours OR on high 3-4 hours.
amy says
Do I drain the beans before adding them in?
Sarah says
Yes, I would recommend draining the beans.
Tom Frazier says
One question: “over medium-high heat until meat is no longer meat”??
Sarah says
Pink is the correct word. Sorry for that typo!
Isreal says
Wow! I am just looking at my screen and salivating honestly.. This must taste great.
Sarah says
It’s so good! Thanks Isreal!
Elizabeth says
I love this! Can’t believe I prepared my own dish after reading this article. Though not so good… I’m happy I tried something different.
Fernandes says
Wao! I can’t wait to try this
Emmanuel says
Yummy! Nice job!
Matt Henry says
Nice recipe
I enjoyed every bit of your article.
All the best
Just School says
Thanks for this article.
I had search for how to make this recipe and here you it is
Christopher cody Caligaris says
i love this recipe but what is the apple cider vinegar for ??
Sarah says
The apple cider vinegar is used to balance out the acidity flavors in the chili. 🙂
Carren says
When do we use the apple cider vinegar?
Sarah says
Hi Carren! I’ve updated the recipe to include instructions for that. Sorry about that typo!
AMANDA DANIEL says
This is my go to chili recipe I add a small can of whole kernel corn when I add the beans…yum!
Sarah says
That sounds amazing! Thanks for sharing your modification, Amanda! 🙂
Britt says
Looks yummy so I’m gonna try this recipe today! Do I drain the grease from the meat before adding the spices? Do I drain and rinse the beans before adding them to the pot?
Sarah says
Hi Britt – yes, we would recommend draining the grease and the beans. No need to rinse the beans though!
Mia says
This is hands down the best chili I have ever made. I share this recipe with ad many people as I can. Thank you for sharing!