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Loaded with three different kinds of beans, this hearty three-bean chili will satisfy big appetites on game-day!
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5 from 7 votes

Three-Bean Chili

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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